Crunchy Speckled Bubble Bars or Borugula (Murmura) Laddu

By Ambervim

Added March 15, 2012 | Recipe #476312

Categories: Snack Low fat Low sodium

Photo by Ambervim

1/2 Photos of Crunchy Speckled Bubble Bars or Borugula (Murmura) Laddu

more photos

Add Your Photo

Crunchy Speckled Bubble Bars or Borugula (Murmura) Laddu

Be the first to review!

Total Time:

Prep Time:

Cook Time:

20 mins

5 mins

15 mins

Ambervim's Note:

Basically the bars are formed in a pan like rice crispy treats and the Laddu are balls formed of the same mixture. Mamra is puffed rice with just a touch of salt from India. I found it in a great new market and am finding new recipes to use it. If you use Rice Crispies add just a little salt. It will not be the same, but should work well. With peanuts added it tastes like a crunchy PayDay or Peanut Bar. Variations: Peanuts, cashews, roasted edamame, pretzels, rice crackers, wasabi peas, coconut, raisins, almonds, pecans etc etc.

SAVE THIS RECIPE TO:

Cookbook loading

Save this recipe in your online cookbook to access when you need it.
Menu

Create a new menu and save this recipe for easy meal planning.
Meal Planner

Add this recipe to a weekly meal plan.
Shopping List

Add this recipe's ingredients to your weekly shopping list.

Manage this recipe:

Add a Private Note

Note pairing ideas, substitutions and more - only you can see it!
Submit a Correction

Spot a typo or missing ingredient? Submit your correction for review.
Ask a Question

Get answers about this recipe in our Cooking Q&A forum.

Share This Recipe:

Ingredients:

Yield:

Batch

Units: US | Metric

2 cups rice, puffed & toasted (Mamra, Murmura, Mumra, Indian Puffed Rice, Rice Crispies if you don't have access to the other)
1/2 cup grated jaggery (brown sugar)
1/2 cup water (lemon or lime juice is nice variation, then leave out the cardamom)
1/2 teaspoon cardamom powder
1/2 cup toasted sesame seeds (optional OR other Variations -- Peanuts, cashews, roasted edamame, pretzels, rice crackers, wasabi p)

Directions:

1

If the Mamra is not toasted, place in a pan in a 200F oven for about an hour. The color may change some.
2

Cut into 2"x 1' bars and allow to cool completely.
3

In a heavy bottom pan add 1/2 cup water to the jaggery. Cook on medium-high heat. Jaggery melts and begins to concentrate. When it starts foaming, it has reached the consistency we want for this recipe. To test, add few drops of jaggery syrup to the cold water. When pushed with fingers, if the syrup can be rolled to a round and keeps share without melting in spite of tilting the plate to different directions, it is done and the syrup is ready. This whole process takes about 15 to 20 minutes.
4

Turn off the heat and, constantly stirring, add murmura. Also sprinkle in cardamom powder and add the toasted sesame if you are using it. Within one or two minutes, murmura starts to soak up the syrup and comes together in to dry mass.
5

Remove the pot from the stove top to counter top.
6

Place in a silicone pan or just form on a silicone sheet (or a greased pan), let cool. Then cut into 2"x1" pieces.
7

OR.
8

Wait for about 5 minutes for murmura-jaggery mixture to cool down and then start making laddus. Take a spoonful of mixture into wet hands and press gently into round shape. Keep a bowl of cold water on the side. Dip your hands in-between laddu making to keep hands unsticky and cool.
9

Variations: Peanuts, cashews, roasted edamame, pretzels, rice crackers, wasabi peas, coconut, raisins, almonds, pecans etc etc.
10

Store in a Container.