How To Make Murmura Ladoo Or Moa 

How To Make Murmura Ladoo or Bengali Moa

[{"selector":"#anim-80c60711-1e93-4072-9567-240c84f76264 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-52689cc2-6931-41e2-9965-feda4037d3f2","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b5e14ce0-600b-4ada-9bf3-5f0b43a3b997","keyframes":{"transform":["translate3d(0px, 204.31589%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Moa is a not just a ladoo but a love language in a Bengali household. This crunchy sweet made with puffed rice and melted jaggery is very easy to make too.

Ingredients

[{"selector":"#anim-cdda1b6b-4209-4708-86ee-0d3ef276bef8 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-6841f970-b307-4fdf-b9ad-7380da803d79","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b898e856-4bda-4f73-b803-798450e46a4a","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3e94fc00-447b-4e8d-a018-692ab92d3144","keyframes":{"transform":["translate3d(0px, 297.56466%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] -4-5 cups Murmura/Puffed Rice -1 cup Grated Jaggery or gud -1 tsp ghee

Step 1

[{"selector":"#anim-d2241741-cee1-47c4-89b6-8bb57c34d6c7 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-39efd15e-788b-4813-834f-96a0bdca8c30","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-389c79bd-7f3c-4700-ae55-d8c305f1da4f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-51098df0-0aba-431c-b89d-bd459a97f8d6","keyframes":{"transform":["translate3d(0px, 196.05139%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In a heavy bottom pan, roast murmura till crisp for 5 minutes. Keep it aside. In the same pan, heat ghee and add jaggery. Stir jaggery, keep the flame low.

Step 2

[{"selector":"#anim-f37abf30-76d7-4627-8c67-91fb46ac6bce [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-8c59d8fb-78a5-4f3d-b1c9-94c5c1032941","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-45078b2f-26ec-4fdd-99f7-352e3ff74ac6","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ef965a6e-2a9b-4af1-a12c-62cefacf6a07","keyframes":{"transform":["translate3d(0px, 283.86597%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] As the jaggery starts to melt, stir till the whole lot bubbles up. Do not wait for jaggery to change colour.

Step 3

[{"selector":"#anim-9fce1f46-7b52-4f66-8274-8b852b32e438 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-d72c0954-6b4e-4e5b-ac44-a77df0be76a2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ae32c2ff-68a5-4fe0-91f9-d57a48fd6c4c","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ccc3820b-1121-401a-a6fd-c878df2ed21f","keyframes":{"transform":["translate3d(0px, 311.26326%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Once the whole jaggery syrup bubbles up evenly add murmura and mix well.

Step 4

[{"selector":"#anim-5c884d51-a69c-4a97-a5e1-f970f13b9991 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1e4650a5-4c32-439c-8ecc-dc7683169c02","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-428baf46-b360-48bd-be58-2305dbb4dd87","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e7cd425e-5d27-491c-94b8-fd2ee18c1095","keyframes":{"transform":["translate3d(0px, 234.24976%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Switch off the flame. Apply water on your palm and make ladoos till the puffed rice is still slightly hot. Be careful not to burn your hand.