MAMRA LADOO
(INDIAN VERSION OF RICE CRISPY)
(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.
https://www.facebook.com/pages/RASOI/294579340553283
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