Medium
Borugula Undalu (Murmura Laddu)
Crunchy jaggery balls made with murmura, a classic festival sweet.
25 min
Makes 12
Video
Watch it made
A mother and her son make it together, step by step. The video plays in the language you choose at the top of the page.
Ingredients
4 cups murmura
1 cup grated jaggery
2 tbsp water
1 tsp ghee
1/4 tsp cardamom powder
Method
1
Dry-roast the murmura in a pan on low heat for 2 to 3 minutes until very crisp. Keep aside.
2
Melt the jaggery with the water on low heat, stirring, until it becomes a thick syrup.
3
Check the syrup: a drop in a bowl of water should form a soft ball.
4
Turn off the heat. Add ghee and cardamom, then the murmura, and mix quickly.
5
Grease your palms and shape small balls while the mix is still warm.
Tip
Work fast: the jaggery sets as it cools. Store in an airtight box.
Make it with Super Fine Mamra
Fresh, crisp murmura from Siddipet, by the bag: 25 packets of 250 g or 20 packets of 500 g.