Murir laroo (puffed rice balls)


Puffed rice — 3 bowls
Coarsely pounded black pepper — a little for that hint of hot taste
Sticky jaggery — 1½ bowl (this quantity is for those who prefer more sweetness)
Water — as required for melting jaggery

Method of preparation:

Sieve the puffed rice well to get rid of the dust. Place a kadhai on the stove and heat the jaggery and water. Let the jaggery melt and when it starts to bubble, add the black pepper and puffed rice, mix well and turn off the stove. Allow it to cool.

Rub a little oil in your palms and wipe off with a piece of cloth. Start shaping the balls and if the content at the bottom of the kadhai gets stuck, place the kadhai again on the stove for a second. The mixture will come out easily and you can continue shaping the balls. April temperature sometimes soars beyond our tolerance, but the puffed rice balls will remain fresh for a long time even during this season.

For hands-on experience click here:

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