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.