Puffed Rice Balls

28 Mar

Maramarala undalu


Mamra / Puffed Rice 4 cups
Jaggery 1/2 cup
Green Cardamom 1

Method of preparation:

Lightly bruise the cardamom.
Grate or pound the jaggery into small pieces.

Heat a deep vessel on medium flame, add jaggery, cardamom and 1/4 cup of water.
When jaggery turns to thick consistency much like honey, remove from heat and add mamra.
Stir quickly and thoroughly to stick all the mamra to the jaggery syrup.
While it is still warm, take handful of mamra mixture and make ladoo out of it with both the hands.
Repeat the same with the remaining mamra mixture.
Store tight and they stay good for weeks.

Notes: Mamra ladoo can be made with any type of puffed rice.


5 Responses to “Puffed Rice Balls”

  1. Ranjitha March 31, 2008 at 4:13 am #

    hi raji……..i love ur dishes………they r very colourful and tempting……i tried all ur receipes almost……i am a learner……my husband loved all ur receipes…….and one more thing ……plz plz plz tell me any dish prepared with milkmaid and dry coconut powder…….by the way am from hyderabad……….

  2. SHOBHITA October 12, 2010 at 1:30 am #

    You have given the picture of the raw ingredeinte which is very helpful in identifying the name in hindi.

  3. keerthi January 8, 2011 at 11:19 pm #

    hmm hiee raji..even i loved ur dishes..im recently maried n stayng in abroad nw..im preparing al dishes wth ur recipes,its tasting gud n al r sayng dat im preparing as if im vll cooked person…dis credit goes 2 u…thankq ….

  4. anjali January 10, 2011 at 9:58 am #

    this stuff is called “laai” in bihar and adjoining areas, specially prepared on the eve of Makar Sankranti i.e. 14th Jan…. lovely pictures though…………..love them………….

  5. shanthi July 10, 2011 at 9:28 pm #

    Raji u r really great, as I am beginner for cooking and my son is a fussy eater, he loves the recipes posted by you. Thanks a lot for making good chef

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