Murmura Laddu Recipe

This murmura laddu recipe is a traditional Makar Sankranti sweet made with puffed rice and jaggery, loved for its light crunch and simple taste.

It is an easy, no-fuss festive recipe that was often prepared in large quantities in joint families and enjoyed for many days.

With the right jaggery syrup stage and a few basic tips, these laddus bind well and turn out perfect even for beginners.

Simple ingredients, nostalgic memories, and homemade goodness make this recipe special and close to the heart.

Course festive snack, sweet

Cuisine Indian

Keyword murmura laddu recipe, murmura ladoo

Prep Time 10

Cook Time 15

Total Time 25

Servings Laddu

Calories 144kcal

Author Puja

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.

Always shape the laddus while the mixture is warm.

Using water on hands is safer than ghee when shaping hot jaggery mixtures.

Shelf life depends on moisture and storage conditions.