This murmura laddu recipe is a traditional Sankranti sweet made using puffed rice and jaggery. It is light on the stomach, mildly sweet, and perfect for winter.
Made mostly during festivals, these laddus were often prepared in large batches and stored for many days. This recipe carries memories of joint-family kitchens, where work never stopped but smiles never faded.
A simple sweet, but full of warmth and tradition. (step-by-step-recipe-video)
About Murmura Laddu Recipe:
Murmura laddu recipe is one of those simple Indian sweets or snack that instantly takes me back to my childhood.
Light, crunchy, and made with jaggery, this laddu is especially prepared during Makar Sankranti in many Indian homes.
This laddu is known by many names across India such as murmura laddu, puffed rice laddu, lai ke laddu in Maharashtra, kurmura laddu, borugula undalu in Andhra Pradesh, pori urundai in Tamil Nadu, and mandakki unde in Karnataka, with each region adding its own small touch while keeping the base ingredients similar.
This makar sankranti laddu recipe is traditionally made in January during the harvest festival.
Sankranti marks the seasonal change, and jaggery-based sweets are considered warming and good for winter.
Puffed rice is light, easy to digest, and affordable. That is why these laddus were often made in bulk for family members, guests, and kids.
They stay good for many days and make a perfect festive snack.
This recipe is not fancy or complicated. It is about simple ingredients, patience, and the love with which our elders cooked for big families.
Even today, just the smell of jaggery syrup reminds me of those Sankranti days.
Murmura laddu recipe is one of those simple Sankranti sweets that carries a lot of memories with it.
This is a Makar Sankranti special recipe that my mom used to make every year in large quantities.
Back then, we lived in a big joint family. Just before Sankranti, the house would be full of work.
Big tins were filled with these puffed rice laddus, stacked neatly and stored for days. We would eat them during the festival and even after Sankranti was over.
Even today, when I think about those days, I wonder how mom and all the elders managed so much work so effortlessly.
Truly hats off to them.
I had been thinking of making these lai ke laddu for a long time, but I always skipped it.
Somewhere, there was a fear that they might not bind properly or might turn hard.
This time, I finally decided to try. I called my mom, asked her for all the tips and tricks, and followed them carefully.
And yes, the laddus came out really well.
Serving Suggestion:
These murmura laddu with jaggery taste great just as they are and can be enjoyed any time of the day.
In my home, we also served them in a few traditional ways like with thick curd, slightly chilled, or with warm milk, especially during winter mornings.
Sometimes, they were eaten with milk topped with lots of malai, making them more filling and comforting.
I personally loved eating these laddus with milk at room temperature because there was no fridge at that time, and since it was winter, the milk was naturally cold.
This is how these laddus were often enjoyed during Sankranti days, especially by kids and elders.
Storage Suggestion:
- Store murmura laddus in a clean, airtight container
- Keep the container in a cool and dry place, away from moisture
- Homemade murmura laddus stay fresh and crisp for about 1 to 3 weeks
- If stored very carefully, they can last up to 2 to 4 weeks
- Shelf life mainly depends on the quality of jaggery, moisture level, and weather
- Avoid keeping them in the fridge, as moisture can make them soft
- Always use dry hands or a dry spoon while handling
Homemade laddus may not last as long as store-bought ones, but they taste fresher and better when eaten within the first couple of weeks.
Pro Tips for Perfect Puffed Rice Laddu:
- Always use fresh and crisp murmura, if it feels soft, dry roast it lightly on low heat and let it cool completely.
- Use good quality jaggery that melts easily for better taste and proper binding.
- Cook the jaggery syrup to the right stage, if it is undercooked, laddus will not bind, and if overcooked, they may turn hard.
- Once the syrup is ready, work quickly, as the mixture starts setting fast.
- Grease your hands with water instead of ghee while shaping the laddus, since the jaggery is very hot, ghee can cause a burning sensation, while slightly wet hands help shape the laddus safely and easily.
- Do not reduce the jaggery too much, as it helps in both binding and taste.
- Always shape laddus while the mixture is still warm, not after it cools down.
Why You Should Make this Recipe:
- Made using simple, everyday ingredients easily available at home
- Follows easy and straightforward steps with no complicated process
- A perfect festive sweet, especially for Makar Sankranti
- Has a good shelf life, making it ideal for advance preparation
- Light, crunchy, and not heavy on the stomach
- Completely homemade and preservative-free, just the way traditional sweets should be
This murmura laddu recipe is simple enough for beginners and gives great results even on the first attempt, when the exact recipe method, tips, and tricks are followed carefully.
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Basic Ingredients Used to Make this Makar Sankranti Laddu Recipe:
Murmura (Puffed Rice): Murmura is the main ingredient of this recipe. It gives the laddus their light, airy crunch and makes them easy to digest. Fresh and crisp murmura is important because it directly affects the texture and taste of the laddus.
Jaggery (Gud): Jaggery is what binds the laddus together. It adds natural sweetness, warmth, and a deep flavor. Jaggery is also considered better than refined sugar, especially in winter, and helps give the laddus a good shelf life.
Ghee: A small amount of ghee enhances the aroma and taste of the laddus. While not always necessary, it adds richness and helps balance the jaggery flavor. In some homes, water is also added instead of ghee while melting jaggery, which helps prevent the jaggery from burning and gives a smoother syrup.
How to Make Lai ke Laddu Recipe:
Let us learn how to make Makar Sankranti Laddu Recipe with my easy to follow step by step method.
You can download the below recipe card for easy reference.
Murmura Laddu Recipe
Ingredients
- 2 Cup Jaggery/ Gud
- 6 Cups Lai / Murmura / Puffed Rice
- 1 tbsp Desi Ghee optional
Instructions
- Heat a kadai on low flame and lightly dry roast the murmura for 2 to 3 minutes until crisp. Remove from heat and let it cool completely.
- In the same kadai, add jaggery along with water or ghee. Cook on low flame until the jaggery melts fully, stirring continuously so it does not burn.
- Continue cooking the jaggery syrup until it reaches the correct stage. To check, drop a little syrup into water. It should form a firm but soft ball when pressed.
- Switch off the flame and immediately add roasted murmura. Mix quickly so everything is evenly coated.
- While the mixture is still hot, slightly wet your hands with water and shape the mixture into laddus. Do not use ghee on hands, as the jaggery will be very hot.
- Place the laddus on a plate and allow them to cool completely. Once set, they are ready to serve.
Notes
Nutrition
Frequently Asked Question About Murmura Laddu Recipe:
Why are my murmura laddus not binding?
Most likely, the jaggery syrup was undercooked and did not reach the correct stage.
Why did my laddus turn hard after cooling?
This happens when the jaggery syrup is overcooked.
Can I add peanuts or sesame seeds?
Yes, roasted peanuts or sesame seeds are commonly added in Sankranti laddus.
Should murmura be washed before using?
No, murmura should never be washed. Dry roasting is enough if it feels soft.
Can I make these laddus in advance?
Yes, that is why this recipe is traditionally made before Sankranti.
Are murmura laddus good for kids?
Yes, in moderation. They are lighter than many other festive sweets.
Why did my jaggery crystallize while cooking?
This usually happens if the heat is too high or the jaggery is not stirred properly. Always cook jaggery on low heat and stir continuously.
Can I add sesame seeds to this recipe?
Yes, lightly roasted sesame seeds are often added during Sankranti and give a nice nutty flavor.
My laddus became sticky after a few days. Why?
This happens due to moisture in the air. Always store laddus in an airtight container and keep them in a dry place.
Can I reduce the sweetness?
You can slightly reduce jaggery, but reducing it too much will affect binding and shelf life.
Is it okay to use powdered jaggery?
Yes, powdered jaggery works well and melts faster. Just ensure it is clean and free from impurities.
Can I prepare the jaggery syrup in advance?
No, the syrup should be used immediately. Once it cools, it will harden and will not bind the laddus properly.
Why did my murmura turn soggy after mixing?
This can happen if the murmura was not crisp or if the syrup was too thin. Lightly roasting the murmura helps prevent this.
Can I shape laddus after the mixture cools down?
No, once the mixture cools, it becomes difficult to shape. Always shape the laddus while the mixture is warm.
Are murmura laddus healthy?
In moderation, yes. They are lighter than many sweets and made with simple ingredients like puffed rice and jaggery.
My Recommended Product:
For making murmura laddu, a heavy-bottom kadai works best because jaggery needs even heat and constant control.
A good kadai helps the jaggery melt smoothly without burning and makes the whole process easier, especially when cooking on low flame.
I prefer using a sturdy, good-quality kadai that heats evenly and is easy to clean after making jaggery-based sweets.
If you often prepare laddus or festive recipes at home, having the right kadai makes a noticeable difference.
You can find the kadai I use and recommend here.
You can check the kadai I use from my Amazon recommendation page linked below, where I share my trusted kitchen tools and accessories.
I only recommend products I’ve personally used or truly believe in for home cooking.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
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