Borugula mudha, Muramarala Laddu
◆ Puffed rice (borugulu)-2 cups
◆ Jaggery - 1cup
◆ Place a pan on flame and add 1cup of jaggery and pour small half glass of water and boil till it forms thick syrup, ( to know that the syrup is done, take a small bowl with water and add syrup, if it forms solid in it, then it is done, if not boil for few more minutes }
◆ Now transfer 2 cups of puffed rice in the above jaggery syrup and mix thoroughly, wait for 2 minutes then,put off the flame.
◆ let it cool down for 2 minutes, then make small ladoos.
◆ Now crunchy puffed rice ladoos are ready, remains fresh for 15 -20 days.
Ingredients
◆ Jaggery - 1cup
Procedure
◆ Place a pan on flame and add 1cup of jaggery and pour small half glass of water and boil till it forms thick syrup, ( to know that the syrup is done, take a small bowl with water and add syrup, if it forms solid in it, then it is done, if not boil for few more minutes }
◆ Now transfer 2 cups of puffed rice in the above jaggery syrup and mix thoroughly, wait for 2 minutes then,put off the flame.
◆ let it cool down for 2 minutes, then make small ladoos.
◆ Now crunchy puffed rice ladoos are ready, remains fresh for 15 -20 days.
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