PURI UNDE RECIPE / PORI URUNDAI RECIPE / MURMURA LADOO / PUFFED RICE LADDU
Ingredients
Instructions
  1. Dry roast peanuts. Cool , de skin and break into halves .
  2. Dry roast sesame seeds till it splutters .
  3. Ono low flame .. dry roast puffed rice for about 4-5 minutes so that they become more crunchy .
  4. In a mixing bowl , mix … puffed rice , roasted peanuts, dry coconut pieces, and fried gram ..keep it aside. Don’t add sesame seeds now .. we will add it in the end.
  5. Take a thick bottom pan or kadai . Add jaggery to it along with 4 to 5 TBSP water . Place it on medium flame .Let the jaggery melt completely. Using a clean cloth or strainer .. strin the jaggery syrup to remove any impurities .
  6. Place the jaggerry syrup back to flame and bring it to boil. Keep stirring on low flame until the syrup is thick and sticky. This syrup should be thick thread – like consistency ie when we you take a pinch of syrup between your thumb and forefinger, pull them apart .. check strand should be formed. You can also check by adding a drop of syrup into a bowl of water. The syrup should not dissolve.
  7. Once the syrup reaches this consistency, turn off the stove and pour it onto the puffed rice mix.
  8. Add sesame seeds and quickly mix so that jaggery syrup and puffed rice mix gets coated nicely . From this process .. you must start moving your hands really quick to make decent enough laddus .
  9. Once it is little warm , rub your hands with rice flour and start making laddus . Take a handful of mix and press tightly between your palms . As said before be quick and finish making the laddus as soon as possible before the mix cools . Once it cools .. it will crumble and you won’t be able to shape . I couldn’t take pic at this stage as my hands were busy . Will soon share a video .
  10. Puri unde ready to eat. Store it in a airtight container . Stays good for 2 to 3 weeks.
Recipe Notes
  • Use unsalted puffed rice . We normally use a special variety of puffed rice to make this called ” avallakki puri ” ( it will be more hollow , light ) . If you get that you can use else normal unsalted will do .

  • Don’t reduce jaggery quantity .. else you won’t be able to make laddus . Also don’t add too much water while making jaggery syrup . Laddus will become soft .
  • If you are making a huge batch of laddus .. its advisable to divide into batches and make jaggery syrup separately for each batch , mix and make laddus .

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