Murmura Laddu | Mamra na Ladu | Puffed Rice Sweet Balls Recipe

Murmura Laddu is a Winter-Special traditional Indian Sweet Laddu made from Puffed Rice and Jaggery. It is as popular as Chikki/Ladoo and relished by both the young and old generations. 

Murmura Laddu | Mamra na Ladu | Puffed Rice Sweet Balls Recipe

In Murmura Laddu Recipe, cook jaggery till syrup consistency reaches the hard-ball crack stage, and the color is dark brown for that perfect crisp. Add Puffed Rice (Murmura) and mix well. Apply some water in your hands and make ball size ladoo from the mixture. 

Mamra/Murmura or Puffed rice is a puffed grain made from rice and is very light and easy to digest. They are low in calories and filling.

This Murmura Laddu recipe is unique, easy to make, tasty, nutritious, and a favorite among all ages. It provides energy to our body during cold winter days. I sometimes call it the Indian Energy Ladoo. I am sure your family members and kids will love it.

Murmura Laddu is also known as Mamra na Ladu, Pori Urundai, Pori Unde, Moodi Laddu, Puffed Rice Sweet Balls, Jaggery and Puffed Rice Crispy, or Puffed Rice Laddu recipe.

The main thing in the Murmura Laddu recipe is making the perfect jaggery syrup. 

  • If the jaggery syrup is less cooked, then Ladoo will be soft and chewy. It will stick to your teeth.
  • If the jaggery syrup is overcooked, then Ladoo will become hard and might get a burnt taste.

Murmura Laddu | Mamra na Ladu | Puffed Rice Sweet Balls Recipe

Tips:

  • Use Fresh and Crispy Murmura. If they are not crispy or they are soggy, then dry roast in a pan for a couple of minutes so that the moisture in it evaporates.
  • You can add some roasted sesame seeds or any nuts while mixing Murmura into Jaggery syrup.
  • You can keep the size of Mamra Ladoo as per your preference.
  • Alternatively, after mixing- immediately spread the mixture of mamra and jaggery syrup into a greased plate. Flat-it with the base of a small bowl and cut mamra chikki into the desired shape.
  • If you apply water in more quantity while rolling mamra laddu, then mamra ladoo will become soggy afterward.

These Uttarayan / Makar Sankranti-special Mamra Ladoo sweet recipes made without oil or ghee still they are tasty. It is more fun to have because that crunchy Murmura laddu gives a superb mouthfeel.

I prefer to use Jaggery over white sugar because it is unrefined and good for health. It regulates the blood sugar level as per Ayurveda. Use soft Jaggery, so it will be easy to mash/grate. I am using Desi Gor. It is organic, pure, and unrefined with no added chemicals. Also, it retains the traditional charm of this recipe.

Every year during Uttarayan, I make Peanut Chikki (Shing Chikki), Sesame chikki (Til Chikki), and Murmura Laddu. For Lunch, I make Undhiyu, Puri, Jalebi, and enjoy it with the whole family. I like to share our sweets and food items with neighbors and relatives. 

Here is the video recipe of the Murmura Laddu Recipe : 

Serving and Storage suggestions:

  • Murmura Laddu recipe is one of the best winter snacks to munch on whenever you like.
  • Enjoy this crispy Mamra na Ladu while flying a kite.
  • You can take them in your snack box or give them to your kid’s lunch box.
  • Store the Murmura Laddu into an air-tight container at room temperature. It stays fresh for up to a month.

You may also like more Uttarayan Special Recipes : 

Do try this Murmura Laddu recipe and let me know how it turned out in the comments section. If you like this recipe, then make, eat, share it with your family and friends as I do. Rate the recipe card. 

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Happy Makarsankranti! 

Happy Uttarayan! 

Happy Bihu! 

Happy Pongal! 

Happy Lohri!

Here is the recipe card of the Murmura Laddu Recipe : 

Mamra Ladoo or Mamra Chikki ( Puffed Rice Balls )
 
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Prep time
Cook time
Total time
 
Murmura Laddu is a Winter-Special traditional Indian Sweet Laddu made from Puffed Rice and Jaggery. It is as popular as Chikki/Ladoo and relished by both the young and old generations.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 10 - 12
Ingredients
  • 4 cup murmura ( puffed rice )
  • ½ cup jaggery ( mashed and tightly packed )
  • 1 tsp ghee
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Grease the marble and rolling pin with oil.
  2. Heat ghee in heavy bottom based Kadai or pan.
  3. Add jaggery.
  4. Cook on medium-high flame for 2 min or till jaggery become very light and fluffy.
  5. Cook on a slow flame for 1 - 2 min or till jaggery becomes dark brown in color. Continuously stir it.
  6. Add murmura. Turn off flame. Quickly mix well.
  7. Put the pan on the stand. Apply little water to your hands.
  8. Take a mixture of murmura ladoo and make a ladoo of the desired size.
  9. Same way prepare all murmura ladoos.
  10. Either immediately spread the mixture of murmura ladoo into a greased plate. Flat-it with a base of a small bowl. Cut murmura chikki into desire shape.
  11. Allow to cool it. Then break murmura chikki into given shapes.
  12. Store this murmura chikki or murmura ladoo into an airtight container. Enjoy this healthy version of sweet during the kite festival.
Notes
Use Fresh and Crispy Murmura. If they are not crispy or they are soggy, then dry roast in a pan for a couple of minutes so that the moisture in it evaporates.

You can add some roasted sesame seeds or any nuts while mixing Murmura into Jaggery syrup.

You can keep the size of Mamra Ladoo as per your preference.

Alternatively, after mixing- immediately spread the mixture of mamra and jaggery syrup into a greased plate. Flat-it with the base of a small bowl and cut mamra chikki into the desired shape.

If you apply water in more quantity while rolling mamra laddu, then mamra ladoo will become soggy afterward.