How to cook Mudhi Muaa (Puffed Rice Ladoo)

Posted on Oct 10 2018 - 3:52pm by kumar
  • Prep Time: 0 mins
  • Cook Time: 20 mins
  • Serves: 5 People

    Ingredients to cook Mudhi Muaa (Puffed Rice Ladoo) :

  • 1 cup Jaggery (I used the Patanjali Madhuran Natural Sugar)
  • 6 cups Mudhi/Puffed Rice
  • 1 fistful of Peanuts (dry roasted)
  • 1 fistful of Char Magaj (chiroli/Chironji) (dry roasted)
  • 2-3 tsp Ghee
  • 2-3 tbsp finely chopped Walnuts (my addition)
  • a fistful of Raisins (my addition)
  • 2 tbsp grated Chocolate (my addition)
  • a pinch of Nutmeg (my addition)

    How to cook Mudhi Muaa (Puffed Rice Ladoo) :

  • Take a wok and melt jaggery by adding 1/3 cup of water until it starts to foam/bubble.
  • When the bubbles start to get smaller check for consistency. Puffed rice will not bind if the jaggery syrup is over cooked.
  • To check out consistency of jaggery, Put a single drop of jaggery syrup in a bowl of cold water, if it dissolves in water, it means the syrup has to be cooked more.
  • Repeat the test after every single minute till jaggery syrup drop doesn’t dissolve in water.
  • Mix thoroughly by adding puffed rice. Turn off the flame and immediately add peanuts, char magaj, walnuts, raisins, grated chocolate and nutmeg. Combine to mix well.
  • Leave this to 2-3 minutes and grease your palms with ghee. Roll out the mixture into desired sized ladoos.
  • Leave these to cool for 1-2 hours. You can store these in air tight container for nearly a month.
More Recipe  How to Cook Atukulu Laddu

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