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16 Comments

  1. It didn’t come into a ball.. was just crispy sweet moori. Tried to assemble while still hot, but it didn’t work4 stars

    1. the jaggery syrup needed to be cooked a bit more for the ladoos to hold shape. if there is a thread consistency, then the one cannot form ladoos. so the consistency of jaggery syrup has to right. hope this helps.

  2. Tried this murmura ladoo for the first time. Was really good. Appreciate the way u suggested to check the consistency of jaggery syrup.

  3. Thanks a lot for such a simple recepie..i made it for the first time n it was great..most of the dishes I learned from ur site..n it was always great….4 stars

  4. Yesterday I tried this receipe. Step 10 picture was very helpful. I got the same consistency. Taste was good, but I couldn’t not roll the ball. I tried with water,ghee & rice flour also. Couldn’t figure out what could be the problem. Can you please help.

    1. Hi Roopa, the only thing that can help in keeping the murmura together is the jaggery syrup. water/ghee/rice flour may help in preventing the mixture sticking to your hands but not in making laddus. if you use too much water, the murmura will separate and then the laddu will not come together. making the hands damp to make laddus is suggested so that the hot syrup doesn’t burn your hands. but too much water should not be used.
      the jaggery syrup needs to be hot, if allowed to cool, making laddus will be difficult. But you can put the pot back on the stove, warm it, then try again. maybe you needed to thicken the jaggery mixture slightly longer. when dropped into the water, you should be able to pick up the ball, if not then laddus cannot be formed. hope this helps.

  5. Hello, I have a query/request. Do you have a recipe for home-made chocolate bars that can be stored for a fairly long time?