- 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.
