MURMURA(PUFFED RICE) LADDU

By -
INGREDIENTS 

 Puffed rice (murmura) - 3 cup (80 gms)
Jaggery                         - 1 cup (260 gms)
Ghee                             - 1 tbsp

METHOD

 1. Dry roast murmura for about few min in slow flame and take it out in a bowl.
2. Add ghee to the pan and add jaggery to the same pan.
3. Cook till the jaggery gets completely melted in slow flame.
4. Now add murmura in the pan and mix it well till each and every piece of murmura is coated with jaggery.
5. Switch off the flame and set it aside for 5 min, then make laddus and let it set for 3-4hrs in room temperature.
6. You can have them anytime. You can also store them in air tight container for 2-3 months.

Comments

Post a Comment

Popular posts from this blog

BARBECUE CHICKEN

By -
Image
INGREDIENTS Chicken                    - 1 kg (Cut into 6 big pieces) Red chili powder     - 2 tbsp Ginger garlic paste  - 2 tbsp Lemon                       - 2 Coriander powder   - 2 tbsp Tandoori masala      - 2 tbsp Hung Curd                - 3 tbsp Turmeric powder      - 1/2 tsp Ghee                           - 2 tbsp METHOD 1. Marinate chicken with lemon and red chili powder and let it rest for 1 hour. 2. Then after one hour add ginger garlic paste, coriander powder, tandoori masala, hung curd, turmeric powder, ghee and allow it to rest for 3-4 hours in fridge. 3. Set microwave in barbecue mode and place the chicken on barbecue rack and set the time to  26 min  or you can barbecue manually if you have the equipment. Sprinkle chat masala on top and it goes well with rumali roti and steamed rice.
Read more

Coconut Chutney

By -
Image
Ingredients: Coconut - 1/2 Groundnuts - 3 tbsp Green Chillies - 5-6 Chopped Ginger - 1/2 tsp Jeera(Cumin seeds) - 1/2 tsp Curd - 2 tbsp Roasted chana dal - 3 tbsp water - 1 cup salt - to taste For Tadka : Oil Curry leaves Urad dal - 1 tsp Chana dal - 1tsp Mustard seeds (Rai) - 1 tsp Dried Red Chilli - 2-3 Method: Follow the below video for the process: https://youtu.be/g7E955xbG7Q
Read more