Makar Sankranti time is among my favorite, as I get to make Murmure (Mudi, Kurmure, or puffed rice) & jaggery laddu (known as Lai) and Til (Sesame) & jaggery laddu. I make great laddu as this is one of few recipes that my reticent husband also praises openly. We, as a family love this homemade only two ingredients’ shelf stable snack. Though I won’t call it an easy recipe as it need bit of practice to ensure laddu don’t get too hard, or too soft.
Ingredients
About 100 grams plain Mudi / Murmure / Kurmure / Puffed Rice – long grain, short grain any type will do as long as it is plain that is not salted or sweetened.
About 1 cup Jaggery (Gud) Chopped roughly – note: powdered jaggery can also be used
Method
Put a wok on medium flame. Once it is hot, add chopped jaggery.
Let jaggery melt on its own, stir in between along the surface of wok. Once, bubbles are seen, take a drop using a spoon & check between two fingers if it is sticky but still malleable. Be careful it will be very hot.
Pour melted jaggery on mudi taken in a large flat container, and be prompt in mixing using a flat spatula while pouring else jaggery will solidify & form lump
Now, grease your hand with water (many use melted ghee), and take handful of mudi-jaggery and roll into laddu (balls) between your palm. Repeat for remaining mudi-jaggery.
Mudi Lai is ready. After 1 hour, store them in air tight container.
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