MAMRA LADOO (INDIAN VERSION OF RICE CRISPY)

                                                    MAMRA LADOO  
(INDIAN VERSION OF RICE CRISPY)

                                           (Yield: 10 Lemon Size Ladoo)

INGREDIENTS:

·      2 cups Mamra (Puffed Rice)

·      ½ cup Jaggery, finely chopped

·      1 T Water

·      To test jaggary syrup readiness, keep bowl filled with water ready by side

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LET’S COOK:

Sift mamra to remove white loose fuzz from it. Slow roast mamra on low heat with continuous stirring until crispy. Keep aside and allow cooling.

Heat heavy bottom pot/pan on medium heat and dry roast mamra until crispy with constant stirring. Remove in separate bowl and keep aside.

Combine jaggery and tablespoon water in a heavy bottom pan and heat on medium heat.

Allow jaggery to melt completely with stirring.

Continue cooking mixture until it comes to a boil.

When jaggery mixture changes color to light dark brown then perform jaggery syrup readiness test:

Drop 1 drop of hot boiling jaggery syrup mixture in a bowl filled with water.

After 3-4 seconds bring ball out of the water and check the ball. If it is hard and brittle means jaggery mixture is ready, if that ball stays soft means jaggery mixture needs to cook further.

Once jaggery mixture is ready add puffed rice into jaggery mixture and mix well.

Mamra will start binding with jaggary mixture and it will start coming together and form big mass.

Switch off the heat.

Remove the pan from the stove.

Wet your palm slightly with water before making ladoo, to avoid burning from hot jaggery and to avoid sticking on hands. (BE CAREFULL NOT TO BURN YOUR FINGERS)

Scoop a big ladleful of mixture into wet hand, press and give ladoo shape.

Try to make all ladoo as fast as possible when mixture is still hot.

Store mamra ladoo in an airtight container.

OR

Transfer entire mixture into a greased plate and press down evenly and let it set and cut them with knife into square pieces. Let it cool completely then separate square pieces like rice crispies.

It should stay good for 7-10 days.

Enjoy…

NOTE:

Add little cardamom powder into jaggery mixture for flavor if you desire.Click on the link below to like my "RASOI" Page. 

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