Murmura/Pori and Nuts Ladoo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Sweet
Cuisine: Indian
Serves: 40 ladoos
Ingredients
  • 4 cups thick Udupi style Mysore murmura, crispy thick kind
  • 1 cup dark jagger(sticky kind), crushed
  • 1 cup crushed mixed nuts: pistachios, cashews, peeled almonds, slightly toasted
  • ½ tsp cardamom
  • pinch saffron, crushed
  • ⅓ tsp dried ginger powder
  • 1 tbsp ghee
Instructions
  1. In a large flat bottomed pan, add the murmura or pori and slow roast it for 2-3 minutes. Add the nuts that is very slightly toasted and fry for another 2 minutes. Take it out on a plate and let it cool completely.
  2. In the same pan add the jaggery. On slow/low heat, melt it. It will take only about 2 to 3 minutes. Have some cold water on the side. Drop a tiny drop and see if it forms a soft ball stage. You should be able to roll it in your hands. Once you get to that stage, add ghee. Add the cardamom, saffron, ginger powder and the pori nuts mixture. Mixed fast and really well.
  3. Form balls pressing the palms together, pressing hard to hold it together. Set it on a plate to cool and you can store this for a month.
Enjoy!
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2022/10/13/murmura-nuts-ladoo-pori-urundai/