Murmura Laai

Instructions

1. 1

   Prepare the puffed rice. Place the murmura (puffed rice) in a large, wide bowl. If the murmura is not very crisp, you can dry roast it in a pan on low heat for 2-3 minutes until crunchy. Let it cool completely before using.

2. 2

   Make the jaggery syrup. In a heavy-bottomed pan, add the crumbled jaggery, ghee, and water. Heat on medium-low, stirring continuously until the jaggery melts completely. Bring the syrup to a boil. Cook for 5-7 minutes, stirring occasionally, until it thickens and becomes frothy. To check for the right consistency (hard ball stage), drop a small amount of syrup into a bowl of cold water. It should form a firm, non-sticky ball immediately. If it dissolves or is soft, cook for another minute and test again.

3. 3

   Combine and mix. Once the syrup is ready, turn off the heat. Immediately pour the hot jaggery syrup over the puffed rice in the bowl. Using a spatula, mix quickly and thoroughly, ensuring all the puffed rice is evenly coated with the syrup.

4. 4

   Shape the laai. The mixture will be very hot. Wait for it to cool down just enough to handle. Grease your palms with a little ghee or water to prevent sticking. Take a small portion of the mixture and press it firmly between your palms to shape it into a tight, round ball about 2-3 inches in diameter. Work quickly as the mixture hardens as it cools. If it becomes too hard to shape, you can gently warm it for 10-15 seconds.

5. 5

   Cool and store. Place the prepared laai on a greased plate or parchment paper. Let them cool and set at room temperature for at least 30 minutes. They will become firm and crispy. Once completely cooled, store the Murmura Laai in an airtight container.