Puffed rice balls , sweet and crunchy are tasty snacks to binge on. Popular doing festive times as offerings to the lord, it hails from the state of Gujarat .
Puffed rice,also known as murmura, kurmura or churmura is always stacked in all households. These tasty balls are definitely a family pleaser, atleast I will be making them frequently now. They were loved by all at home.
Gujarati cuisine is tasty and has a wide range of dishes in it. They are mainly vegetarian and use various kind of spices. The food is a combination of sweet, spicy and tangy. A typical thali consists of dal or kadhi, roti , shaak or sabzi. Pulses as moong and horse gram are regularly used along with veggies. During festivals, they prepare a wide range of dishes. Farsan are snacks that are served with lunch or tea time. (Source :Wikipedia)
Yes, its again time for our blog hop and Culinary Hoppers have reached the state of Gujarat now. I love their farsans and thus bring to you two of such kind. The first one is Puffed rice balls, which is a sweet snack to binge on. Without much ado, to the recipe below.
Puffed Rice Balls
- Puffed rice 3 cups
- Jaggery grated 1 cup
- ghee 2tsp
- Measurement : 1 cup = 250ml
- Dry roast the puffed rice for five minutes.
- Take a pan and add the jaggery. Put the ghee to it. Allow it to melt and boil for sometime.
- Then add the puffed rice , mix well and remove from flame.
- Make balls of it and let cool for sometime before storing in a container.
Roast the puffed rice. Melt the jaggery in a thick bottom pan. Add ghee to it. As it boils for sometime, add the puffed rice, stir and remove from heat. Make balls and keep them out for some time before storing in a container.
These are vegan and gluten free. Crunchy puffed rice balls are ready to serve. My other snack recipe is Methi Khakra
Other Gujarati dishes by blog hop girls :
Cabbage Muthiya by Anu, Sukhadi (Gudpapdi) by Vani, Surti Locho by Piyali, Khandvi by Poornima, Muthiya by Parvathy , Trevti Dal by Shobana, Gujarati Summer Thali, Fajeto,Bitter Gourd Curry by Padma and Dal Dhokli by Shubha
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