Did you know that you can make a delicious Indian sweet with puffed rice and jaggery? These crunchy (and yes, they stay crunchy too!) mamra ladoo are easy to make and take less than 10 minutes. I often make them during the winter and on Makarsankranti.
Note – This recipe has been updated from the archives – first published 13 January 2014. I’ve added new images and content.
Growing up, winter in our household meant rustic Indian sweets. My Mum would make soft peanut chikki and sukhdi .
Occasionally, she’d make murmura ladoo with the extra large bag of murmura she buys from Indian grocery stores. With these, she also makes savoury dishes like mamra upma and sev mamra.
Although the recipe for these ladoos is simple, I’ve learnt plenty of tips over the years to get perfect mamra ladoo.
The ladoo are just the right amount of sweet and remain crunchy thanks to the cooking techniques. Sometimes we also adds nuts to our recipe which give extra flavour and varied texture. The ladoo are light and airy and so incredible moreish. They actually remind me a little bit of the rice crispy treats we got in school!
Here’s my little secret – if you don’t have the time to roll into ladoos, simply pat down the mixture into a tray to set and then cut into bite-sized pieces!
For me, they’re irresistible with a cup of warm badam milk or cardamom chai .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Puffed rice – often sold in Indian grocery stores as mamra. Make sure you get the plain variety with no added flavour. I recommend using a fresh bag of mamra that is crisp. Stale rice will not be crunchy.
Jaggery – jaggery adds a toffee like flavour. I like to grate or chop into small bits before using in the recipe so it melts evenly without burning.
Ghee – I use a little homemade ghee and helps the jaggery remain smooth.
Nuts – (optional) chopped slivers of nuts like almond and pistachio work really well.
How to make
Lightly roast the puffed rice in a heavy-based pan over very low heat for 2–3 minutes, stirring continuously, until it feels crisp and light. This step is important as it removes any moisture and keeps the ladoos crunchy. Transfer the roasted mamra to a plate and set aside.
Tip – take a couple of puffed rice in your hands and press them between your fingers, if easily broken, the mamra are roasted properly.
In the same pan, heat the ghee and add the shredded jaggery. Stir gently over low heat until the jaggery melts and just begins to bubble — take care not to burn it or let it boil vigorously. If the jaggery syrup is overcooked it can taste bitter.
(Tip – add some drops of jaggery syrup in a bowl filled with cold water, check after 30 seconds, if syrup turns into a semi solid ball, the syrup is done)
Immediately add the roasted puffed rice along with the mixed seeds and nuts (if using). Stir continuously so every grain of mamra is evenly coated with jaggery.
Turn off the heat and transfer the mixture to a tray. While it’s still hot, lightly wet your palms with water and shape the mixture into small round ladoos.
Tip – do not press very tightly, just stick together and give the shape. Little gaps between makes it easier to bite the ladoo.
Work quickly, as the mixture will firm up as it cools. If needed, having two people shape the ladoos makes the process faster and easier, or set in a greased tray.
Allow the ladoos to cool completely before storing them in an airtight container.
Storage
These ladoo can be stored in an airtight container for 3-4 days max. After this time, I find the mamra loose their crunchy texture.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mamra Ladoo (Murmura Ladoo)
Ingredients
- 3 cup puffed rice mamra
- 1 cup jaggery grated
- 1 teaspoon ghee
Optional
- 2 tablespoon nuts chopped
Instructions
- Clean 3 cup puffed rice , then dry roast in a pan on low heat.
- Remove the mamra into another plate, and add 1 teaspoon ghee in the same pan.
- Once ghee melts, add 1 cup jaggery and allow to melt on low to medium heat.
- Keep stirring on a low heat, once jaggery starts bubbling, cook further for a couple of minutes, take care not to burn the mixture.
- Add roasted puffed rice and 2 tablespoon nuts (if using) into jaggery syrup and keep stirring continuously till all the puffed rice coated with jaggery. Turn off the heat.
- Working very fast, apply some drops of water on your palm and take small amount of mixture and make equal sized round ladoo, (be extra careful, the mixture is piping hot this time).
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mamra Ladoo (Murmura Ladoo)
Ingredients
- 3 cup puffed rice mamra
- 1 cup jaggery grated
- 1 teaspoon ghee
Optional
- 2 tablespoon nuts chopped
Instructions
- Clean 3 cup puffed rice , then dry roast in a pan on low heat.
- Remove the mamra into another plate, and add 1 teaspoon ghee in the same pan.
- Once ghee melts, add 1 cup jaggery and allow to melt on low to medium heat.
- Keep stirring on a low heat, once jaggery starts bubbling, cook further for a couple of minutes, take care not to burn the mixture.
- Add roasted puffed rice and 2 tablespoon nuts (if using) into jaggery syrup and keep stirring continuously till all the puffed rice coated with jaggery. Turn off the heat.
- Working very fast, apply some drops of water on your palm and take small amount of mixture and make equal sized round ladoo, (be extra careful, the mixture is piping hot this time).
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Aloo Gajar Matar is a delicious North Indian vegetable curry made with potatoes, carrots and peas. Whilst it may be simple in ingredients, it’s far from simple in taste! I make the gravy with onion, garlic, tomatoes and Indian spices to make it full of flavour but also comforting. Perfect for a mid week main or as a sabzi on the side, it takes less than 30 minutes to make.
Gajar aloo matar is simple and homely dish. Although I do an onion tomato masala, I don’t allow it to overpower the vegetables. You can style taste the earthiness of the carrots and the sweetness of the green peas.
My favourite way to enjoy this sabji is with whole wheat chapati or plain paratha . I make it a complete meal by pairing with a light dal such as masoor dal , plain boiled basmati rice and a pickle like my instant stuffed red chilli pickle .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The vegetables:
Potatoes, carrots and green peas. I prefer using fresh potatoes and carrots but use frozen green peas for ease. Chop the potatoes and carrots same size so they cook evenly.
The aromatics:
Typical in Punjabi recipes, the base is made with onion, garlic, ginger and green chillies that I finely chop or crush. I also use tomatoes – I tend to go with tinned tomatoes or passata which gives a thicker gravy. Fresh crushed tomatoes work too.
To make prep easier, I often batch make this Indian curry paste and store in the fridge or freezer.
Spices & spice powders
Red chilli powder, turmeric, cumin coriander powder, garam masala together provide the flavour.
Cumin seeds are used in the tempering
Kasoori methi gives a delicious restaurant style flavour.
I finish the curry with a squeeze of lemon which adds brightness and brings all the flavours together.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Aloo Gajar Matar
Ingredients
- 1 cup potatoes
- 1 cup carrots
- 1 cup green peas I’ve used frozen
- ¼ cup oil
- 1 teaspoon cumin seeds
- ½ cup onion finely chopped
- 2 tablespoon garlic finely chopped
- 1 tablespoon ginger-green chillies minced
- ½ cup tomato puree
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander combined
- ½ teaspoon garam masala
- ½ teaspoon kasoori methi
- salt to taste
- 3 tablespoon coriander
- 1 tablespoon lemon juice or amchoor powder
Instructions
- Peel and dice the 1 cup potatoes and 1 cup carrots , then rinse and set aside in cold water in bowls separately.
- If using fresh green peas, shell the pods.
- Heat ¼ cup oil in a pan or kadai, on medium flame, then add 1 teaspoon cumin seeds and allow to crackle.
- Add ½ cup onion and 2 tablespoon garlic and saute until it turns light pink or translucent. Then tip in 1 tablespoon ginger-green chillies and cook for a further minute or so.
- Now add ½ cup tomato (paste or chopped) and cook for 2-3 minutes to remove rawness of the tomatoes.
- Add spice powders 1 teaspoon red chilli powder , 1 teaspoon turmeric powder , 1 tablespoon ground cumin and coriander and salt to taste . Mix well and cook until oil appeares on the sides of the pan.
- Tip in diced carrots and ½ cup of water, cover the pan with a lid and cook carrots until 50% done on medium heat.
- Add potatoes along with green peas if using fresh (add more water if needed) mix and cook until both carrots and potatoes are 90% cooked.
- Add frozen 1 cup green peas , mix well, sprinkle ½ teaspoon garam masala and ½ teaspoon kasoori methi .
- Cook the sabzi further for 4-5 minutes, so everything cooks evenly. Add 1 tablespoon lemon juice and 3 tablespoon coriander . Serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
