How to make Kurmura Laddoo - Punjabis look forward every year to Lohri which celebrates the end of winter with bonfires, folk songs, roasted sesame and kurmura laddoo!

This recipe is from the book Mithai.

Main Ingredients : Puffed rice, Jaggery

Cuisine : Indian

Course : Mithais

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Kurmura Laddoo

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Mithais recipes like Lavang Latika, Kalakand, Kesariya Kachori, Balushahi.

Kurmura Laddoo Recipe Card

Kurmura Laddoo
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Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kurmura Laddoo Recipe

  • Puffed rice 2 cups

  • Jaggery grated 1/2 cup

  • Ghee 1 tablespoon

Method

Step 1

Heat a non-stick pan; add the ghee and jaggery, and cook till the syrup attains a soft-ball consistency.

Step 2

Add the puffed rice and mix.

Step 3

Divide into equal portions and shape into laddoo.

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