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Puri unde or Murmura laddu or Puffed rice sweet balls

Puri unde or murmura laddu or pori urundai step by step recipe. Easy puffed rice sweet balls. These are simple and easy Indian sweet. They are crispy, delicious laddu recipe can be prepared for any festival or as snacks for kids. Dairy-free and glutenfree dessert recipe
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: karnataka
Keyword: Ashtami laddu, Coastal karnataka, Murmura laddu, Puri unde, South Indian
Servings: 8 laddu
Author: Pavithra M Adiga


  • 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.




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.
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.
If you plan to prepare laddus in large numbers, then prepare them in batches as the puri and jaggery mixture hardens up soon.
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