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Ingredient
Murmuray Ki Chikki
Introduce
Cooking instructions
* Step 1
In a pot dry roast the puffed rice on low to medium heat for about 10 minutes. Then remove from heat and set aside to cool.
Into the same pot add jiggery and butter.
* Step 2
Let the jiggery melt at low flame and cook until it starts bubbling.
Check the consistency by dropping a small drop in a bowl of water. If it forms a solid mass and can be rolled up into a thick ball then it is ready.
* Step 3
At this point turn off the heat and add the murmura into the jiggery and mix well to combine. Transfer the mixture to a greased plate.
* Step 4
And roll with a greased rolling pin into desired thickness. Cut marks using a sharp knife and keep it cool. Once cooled cut out following the marks and store in airtight containers.
* Step 5
Serve and enjoy.
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