Moori or murmura ladoo or puffed rice balls

Take a pan and boil water.Put the jaggery into it and heat it till the Jaggery melts.

Now pass the melted jaggery through a sieve to remove impurities. Collect the clean melted jaggery in another pot/container.

Now take a clean kadhai. Pour this clean jaggery mixture into it and heat. Keep stirring the mixture

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.

Now put the muri into this mixture and mix well.

Let the ladoos cool a bit(it shouldn't be completely cool, otherwise the mixture will be hard)

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.

Enjoy your Muri Ladoo.