Gur Murmura Laddoo/Jaggery -Puffed Rice Balls

First grate/powder the jaggery, powder the cardamom and keep them ready.

Keep 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)

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.

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, you should have a syrup with a stringy consistency

Pour this prepared syrup into the murmura/puffed rice

Add roasted gram, mix everything very well using a spatula.

Prepare the Laddoo while the mixture is still warm

Serve murmura ladoos as offering to god or serve as a snack.

Tip: To ascertain the thickness of the syrup, add couple of drops of the syrup 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.