rice, puffed & toasted
( Mamra, Murmura, Mumra, Indian Puffed Rice, Rice Crispies if you don't have access to the other)
( brown sugar)
( lemon or lime juice is nice variation, then leave out the cardamom)
toasted sesame seeds
( optional OR other Variations -- Peanuts, cashews, roasted edamame, pretzels, rice crackers, wasabi p)
- If the Mamra is not toasted, place in a pan in a 200F oven for about an hour. The color may change some.
- Cut into 2"x 1' bars and allow to cool completely.
- 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.
- 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.
- Remove the pot from the stove top to counter top.
- Place in a silicone pan or just form on a silicone sheet (or a greased pan), let cool. Then cut into 2"x1" pieces.
- 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.
- Variations: Peanuts, cashews, roasted edamame, pretzels, rice crackers, wasabi peas, coconut, raisins, almonds, pecans etc etc.
- Store in a Container.