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.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.