- Preparation To Make bongu mudha: First grate/powder the jaggery, powder the cardamom and keep them ready. Keep your pans ready. This will make the process super simple. I used one pot to melt the jaggery, drained the cleaned jaggery into another pot. Two separate pans - one to dry roast the murmura/puffed rice, another to heat the cleaned jaggery and making ladoos. (instead you can use the same pan to roast and later to heat jaggery) keep a small bowl of water ready. This is for checking the thickness of the syrup. Making Pori Urundai Mixture Now, on medium heat dry roast 3 cups of murmura/puffed rice for 1 to 2 minutes, so that it crisps up. Keep this aside or transfer to another bowl. To a separate pot, add ½ cup of grated/powdered jaggery and 4 tablespoons of water. Heat this until with constant stirring all the jaggery melts and gets mixed with the water. Turn off the heat. Now, pass the melted jaggery through a sieve to remove impurities. Collect the clean melted jaggery in another pot/container. Now, pour this clean jaggery mixture into a pan and heat. Keep stirring the mixture. Add cardamom powder and continue to stir. After a couple of minutes, if you hold up the ladle with drops of the syrup falling back into the pan, the last drop should form a sort of string as it falls. Keep checking the thickness as the syrup heats. To ascertain the thickness of the syrup, add a couple of drops into a bowl of water. The droplets should not dissolve into the water. You should be able to pick up the drop which will form a soft to firm ball. This is the right consistency. Now, pour this prepared syrup into the murmura/puffed rice. (instead you can reduce the heat of the heated syrup pan and add murmura/puffed rice into the prepared syrup) if doing for the first time, I would suggest, pour the puffed rice into the jaggery syrup, mix, then make laddus. Add roasted gram, mix everything very well using a spatula. Making Pori Urundai The ladoo have to be prepared when the pori urundai mixture is still hot, otherwise the mixture will harden and making ladoo will be difficult. Wet your palms slightly with water, pick up a portion of the prepared mixture and form ladoo by pressing gently between your palms and giving it a spherical shape. Prepare ladoo with the rest of the mixture in the same manner. If towards the end the mixture becomes too hard, put the pan back on gentle heat for a few seconds. This will loosen the mixture allowing ladoo formation.
Bongu mudha
#myrecipe
By Chandana Guptha
Jan, 9th
703
Servings
10 persons
Cook Time
30 minutes
Ingredients
3
- 5
Ingredients
- Murmura
- Jaggery
- Roasted gram
- Water
- Cardamom powder
