Puffed rice jaggery squares
Puffed rice jaggery squares, from above
VegVeganMaharashtra

Puffed rice jaggery squares

Murmura laddu that refused to be rolled. Crunchy, sticky, gone.

25 minTime
1 gProtein each
mildSpice
Laddus that became squares2 chapters · 1 min read

Make it your way

Grandma's wayPuffed rice set in jaggery with sesame, coconut and cardamom.
The original
110kcalsame
1 gproteinsame
1 gfibresame
25minutessame

Murmura chikki squares, Maharashtra style.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Puffed rice5 cups
Jaggery⅔ cup, grated
Water2 tbsp
Coconut oil1 tbsp, plus more for the tray
Cardamom¼ tsp
Sesame seeds1½ tbsp, toasted
Desiccated coconut (unsweetened shredded coconut)2 tbsp

Method

4 steps
  1. 1Dry roast the puffed rice in a wide pan on low heat for 4 minutes and set aside.
  2. 2Melt the jaggery with water and oil and simmer until a drop in cold water forms a soft ball.
  3. 3Turn off the heat, stir in cardamom, sesame and coconut, then the puffed rice, and mix fast.
  4. 4Press firmly into a greased tray with an oiled cup and cut into squares while warm.
Serve it like this

Stack the squares in a tin lined with paper, or wrap two at a time in wax paper for party bags.

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Make it a meal

What goes with Puffed rice jaggery squares: a bread or rice, a side, something to drink and something sweet.

On the side Indian style tomato soup40 min
On the side Chaat masala lime dressing5 min
To drink Ragi malt10 min
To drink Sweet lassi10 min
Something sweet Puran poli90 min
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