Puri unde or murmura laddu or pori urundai recipe with step by step photos and video. These are simple and easy Indian sweet. They are crispy, delicious laddu recipe can be prepared for any festival or as snacks for kids.
Puffed rice is called as puri or mandakki in kannada and mur-mura in few parts of India.
We prepare these puffed rice laddu as part of Krishna janmashtami, ganesha festival and tulsi pooja.
This is one of the easy sweet recipes for krishna janmashtami with chakli, kodubale.
Puri unde is refined sugar free ashtami laddu.
This has been my favorite since childhood, enjoyed the ones we get during marriages, the ones prepared by my grandmother.
I was always thrilled to prepare them when I was a kid. In recent years, I started to prepare these in my kitchen and wanted to document them.
This is a simple glutenfree dairy free or vegan recipe with very few ingredients.
Puri unde are traditional balls made of puffed rice or puri, roasted peanuts, roasted gram, dry coconut pieces and sweetened with jaggery.
Murmura laddus are easiest and quick laddus that can be made and stored in airtight container and served when required.
Though the recipe is quite simple few important steps need to be followed to get perfect laddus
If you are interested in other festival recipes, then check these below
- Gather the ingredients to make puri unde
- What kind of puri or murmura to be used?
- Which type of jaggery is used?
- How to strain jaggery syrup?
- Preparation of jaggery syrup
- How to make roasted peanuts?
- How long will it take for laddus to prepare?
- Important key notes to prepare perfect puri unde or murmura laddu
- How to store these puri unde?
- Detailed recipe of puri unde or murmura laddu
Gather the ingredients to make puri unde
This is an easy recipe with few ingredients. Gather these ingredients and I am sure you can make these delicious laddu in no time
Puri or murmura or puffed rice
Roasted Bengal gram or hurigadale
Dry coconut pieces or kobbari
Few drops of oil to make the laddu.
What kind of puri or murmura to be used?
There are two types of puri or puffed rice is available in Indian markets. Always use good quality, clean, pest free puffed rice to make these these laddu.
The one type of puri is salted and become soft when these are used in laddu. Salted puries are not best suited for laddus.
The other type is transparent and non-salted. These are the best for laddu making.
Which type of jaggery is used?
Any type of jaggery can be used like palm jaggery, organic jaggery, liquid jaggery. Normally jaggery are available in blocks, rounds or grated. They are either dark or off-white colour.
Ready to use liquid jaggery is also available in Indian market. This jaggery is usually pure and free of impurities. Therefore, we can skip the straining step.
Do not use directly huge blocks of jaggery, this takes time to melt in little water used for syrup. While making jaggery syrup, it is preferred to use grated or crushed jaggery. This helps to easily melt the jaggery in water.
The dark or light colour of laddu depends on the colour of jaggery used in recipe. I have used light colored jaggery so the laddu are light in colour.
How to strain jaggery syrup?
In the previous section we have seen what kind of jaggery to be used for the syrup.
Next step is to prepare syrup by melting jaggery is quarter the amount of water. This is further strained.
Firstly, straining jaggery is important while preparing the syrup. This helps us to remove the impurities.
Here is easy way of doing this. As the jaggery melts in water, directly strain this using a cloth or siever.
Pour this back into the thick bottomed wok. Further use this to make soft ball consistency jaggery syrup as mentioned below.
Preparation of jaggery syrup
The consistency of jaggery syrup is especially important. The syrup should be soft ball consistency.
This can be checked by following method.
Take water in a small bowl and add a drop of jaggery syrup into the water. The syrup should not dissolve in water instead it should form a soft ball.
With the help of fingers make soft ball and check for the consistency.
If the syrup consistency is hard, the process of laddu making becomes difficult. As you try to bring the laddu together they will become hard.
If jaggery syrup is thin, the puri will fall apart and will not hold together as a laddu.
So, this is an important step in making perfect laddu.
How to make roasted peanuts?
Roasted peanuts give a nice crunchy bite to puri unde. Roasted peanuts can be prepared at home. These are available commercially deskinned and packed.
If you plan to prepare these at home, then here I have given a brief method.
Heat a pan preferably an iron kadai, add the whole peanuts. Fry the peanuts on medium heat. Fry until you see few black spots on the skin of peanuts, and they become crunchier.
They will be hot, now allow them to cool. Place these roasted peanuts on a cloth, cover and rub nicely. The outer skin peels away and you can use these peanuts.
How long will it take for laddus to prepare?
This is a quick recipe if you have all the ingredients ready.
As and when you start preparing the laddu, they start to harden so it does not take much time to prepare these puri unde or murmura laddus.
Important key notes to prepare perfect puri unde or murmura laddu
Preparation of soft ball consistency jaggery syrup is the key to perfect murmura laddu.
The consistency of jaggery syrup should be exact otherwise making laddu will be difficult.
The mixture hardens at the end of last few balls, heat the mixture to loosen the syrup and then make the laddu.
How to store these puri unde?
After the laddus are prepared, make sure to cool them and then store them in airtight container.
If you prefer to refrigerate them, which I don’t prefer to do, then bring them back to room temperature before serving.
These laddus stay fresh for more than one week.
Detailed recipe of puri unde or murmura laddu
Let’s see how to make sweet puffed rice balls. It is simply jaggery syrup and puffed rice.
Warm the puri so that they are crispy enough. Take this into mixing bowl add roasted bengal gram, roasted peanuts, and dry coconut pieces.
Dry coconut pieces or kobbari should be small, so that they can be held together with laddu. If they are big pieces then they tend to fall apart.
Close and keep this mixture aside, so that they remain crisp until we prepare the laddus.
Next step will be to prepare the jaggery syrup
Heat jaggery with little water, stir well so that the jaggery melts. Strain this jaggery syrup in a clean cloth or sieve to remove the impurities.
Pour this back in a deep thick bottomed wok, I would recommend deep wok so that the mixing of puri and jaggery syrup becomes easy.
Start boiling on medium heat with continuously stirring. Boil until it reaches soft ball consistency. It took around 10 minutes to reach this consistency.
Let’s see how to check this consistency. Take a bowl with little water. Add a drop of jaggery syrup.
If the syrup dissolves in water, then it indicates we have to boil for some more time.
However, if the syrup forms a ball when brought together, then this is the soft ball consistency syrup. At this stage we can stop boiling the syrup.
At this stage, add the puri mixture into the syrup and mix very well on low heat.
When the mixture is still warm, grease your palm with oil or little rice flour and make laddus.
Laddus must be made when the mixture is hot. At the end if the mixture turns dry, reheat the mixture on low heat so that they loosen up. Now quickly make the remaining laddus.
The laddus harden up as they cool down. After they have cooled down completely, store it in airtight container and enjoy these delicious puri unde or murmura laddu.
Puri unde or Murmura laddu or Puffed rice sweet balls
- Puri or puffed rice or murmura – 3 cups
- Roasted Bengal gram or hurigadale – ¼ cup
- Peanuts or groundnut (roasted and deskinned) – ¼ cup
- Dry coconut pieces – ¼ cup
- Jaggery powder – 1 ¼ cup
- Water – ½ cup
- Oil – 1 to 2 tbsp
- Warm puri so that they are crispy enough to make laddu.
- Take this puri in a bowl, add roasted bengal gram, roasted peanuts, and dry coconut pieces. Close and keep this aside.
- Next heat jaggery with water until jaggery just melts.
- Strain this jaggery water using a clean cloth or sieve to remove the impurities.
- Pour this back in a deep thick bottomed wok. Start boiling on medium heat with continuously stirring.
- Boil until it reaches soft ball consistency. Take a bowl with little water. Add a drop of jaggery syrup.
- If the syrup forms a ball when brought together, then this is the soft ball consistency syrup. At this stage we can stop boiling the syrup.
- Add the puri and nut mixture into the syrup and mix very well on low heat.
- When the mixture is still warm, grease your palm with oil or little rice flour and make laddus.
- Laddus must be made when the mixture is hot. At the end if the mixture turns dry, reheat the mixture on low heat so that they loosen up. Now quickly make the remaining laddu.
- The laddus harden up as they cool down. After they have cooled down completely, store it in airtight container and enjoy these delicious puri unde or murmura laddu.
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Pavithra M Adiga
I am a passionate foodie and food photographer with love to document easy, simple to follow, healthy vegetarian recipes in Dice n Cook.