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Puri Unde
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Puri Unde | Murmura Ladoo Recipe

Puri Unde -  Crisp , Crunchy and Light Ladoo made with Jaggery and Puffed Rice/Murmura
Course Sweets
Cuisine Indian
Keyword Festivals
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 12 Makes
Calories 48kcal
Author Muktha H S


  • 3 Cup Puffed Rice / Murmura
  • 1/2 Cup Jaggery powder
  • 41/2 Tbsp Water
  • 3 Tbsp Groundnuts ,dry roasted, de skinned
  • 3 Tbsp Roasted gram
  • 2 Tbsp Dry Coconut ,cut into thin pieces
  • 1/4 Tsp Cardamom Powder optional


  • Dry roast peanuts , rub between the palms ,remove the skin and make into halves. 
  • Dry roast the murmura on low heat , till it's crisp, test it by eating .
  • Add roasted gram, dry coconut pieces , roasted peanuts to murmura , turn off the heat and keep it aside. 
  • In a pan, add jaggery and water, heat till jaggery is dissolved completely
  • Pass the melted jaggery through sieve and collect the clean jaggery in another container.
  • Now place the clean jaggery syrup on stove, keep on medium heat, once in a while keep stirring the syrup in between and let it to bubble, add cardamom powder and stir.
  • Now check the syrup consistency, by dropping a drop of syrup in cold water. If it solidifies immediately and gets into a soft firm ball. Then the consistency is perfect. Alternatively, you can even check between the fingers, if you get a single string thread between the fingers, then syrup consistency is right.
  • Pour the jaggery syrup into murmura mixture, mix well ,be quick here.
  • Dust your hands with rice flour, and using both your hands prepare a round spherical shape balls, when it’s still hot. 
  • If the mixture cools down by end and hardens up , then put it back on low heat for few seconds and make ladoo.
  • Store it in an dry air tight container and serve it as snacks. 


Calories: 48kcal