Ingredients

• 250 gms - Muri (puffed rice)
• 500 gms - Jaggery
• 1/2 cup - water.

How to Make Murir moa (Crunchy Puffed Rice Balls)

• Break gur into pieces, add water and cook gently till it is dissolved. Bring to a boil and cook till the mixture thickens and darkens in colour. Test for hard ball consistency. Stir in muri.
• Then with hands moistened in cold water, pick up one handful and form quickly into ball and put aside. Repeat this process, stirring mixture occasionally in between.
• Keeping a bowl of water by the side of the cooker is a help. A kadai gives easier access to the contents than a saucepan. The key to this preparation is the speed at which the balls are made.