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KURMURE LADOO

These "ladoos"are made with puffed rice and jaggery. Very similar tasting to Caramel Quaker Rice cakes. Ladoos are round and sweet.  These are specially prepared for the Festival of Sankrant. You can enjoy these year round and make an excellent snack for kids after school and adults alike. 

Note : Jaggery : The jaggery used to make this laddoo is called "chikki cha gul", which has a higher quotient of stickiness. It is different from the regular jaggery used for cooking with. 

1 cup soft jaggery or "chikki cha gu"l 
2 cups puffed rice or "murmure"
1 tablespoon of ghee

Optional : A pinch of cardamom powder

Heat heavy bottomed pot or sauce pan. Break up jaggery until till soft. Add ghee, add the jaggery and heat till it melts and starts bubbling or frothing. Add the (optional) pinch of cadamom powder. Now add the puffed rice/murmure. Mix in quickly. Take the mixture off the heat. Mix well until the puffed rice is fully coated with the melted jaggery. 

Rub the palms of your hands slightly with ghee. While the mixture is still hot, take a handful of the mixture and shape it into a round ball. Keep rolling till its a perfect round ball. Do the same with the rest of the mixture. The number of ladoos will depend upon the amount of mixture you take. But this should yield approximately 8-10 laddoos. 

Keep aside. Allow to cool completely. Store in an airtight container.


 

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