Murmure/kumure ka laddu (lai) (puffed rice ball)

Servings:
Preparation time: 6-7 minutes.
Making round ball time: half minute(each).
Total time: 8 minutes.

“Murmure/kumure ka laddu (lai) (puffed rice ball)” is a light, crunchy, and traditional Indian sweet made from puffed rice and jaggery. It is especially popular during Makar Sankranti and village fairs, where simple yet wholesome sweets are enjoyed by families.

This sweet combines the crisp texture of puffed rice with the natural sweetness of jaggery, which acts as a binding agent. The result is a delightful treat that is both crunchy and melt-in-the-mouth.

Apart from its taste, murmure lai is also considered healthy and energy-giving. Puffed rice is light and easy to digest, while jaggery provides warmth, energy, and essential minerals, making it a perfect sweet for the winter season.

Murmure lai is not just food, but a part of cultural tradition, often shared with neighbours, family, and friends as a gesture of goodwill and togetherness during festivals.

This is one of the traditional foods, which is liked by all, especially teens. Traditional food is always healthy and it is our duty to encourage and develop the practice of eating traditional food in our children.

The “Murmure ka laddu” is famous in Bihar especially in the Mithila region. On the occasion of Makarsankranti, this is mandatory item to make in every house in Mithila region in Bihar. It is also prepared in the state of Punjab on the occasion of Lohari festival.

Ingredients:

Murmure (puffed rice): 100 gm
Jaggery: 150 -200 gm (as per taste)
Dry ginger powder: ½ teaspoon
Water: 150 gm

Preparation:

Take a large heavy bottom pan, Place Jaggery and water in a pan, and dissolve the Jaggery over low heat. Once the Jaggery dissolves, increase the heat and bring it to boil and cook over full flame till “two thread consistency” is reached.
Add dry ginger powder and Murmure, and mix quickly into the mixture, Put off the flame and let it cool for a while.

Method: