Family favourite – crispy Murmura chikki or rice puff chikki.
100gms murmura/puffed rice
200gm jaggery (grated/powdered)
1 tbsp water
Mini m&m’s to decorate (optional)
In a heavy base pan roast the murmura for 2 minutes and transfer to a bowl.
In the same pan add jaggery and water and heat over medium flame.
Keep stirring till the jaggery melts. Increase the heat and let it boil.
The jaggery syrup is ready when it reaches a 2 thread consistency. Remove from heat.
Add the roasted murmura and mix well. Immediately pour into a greased plate and spread evenly. Decorate with mini m&m’s (optional). Cut into pieces when warm.
Store in airtight container at room temperature.