1. Mash jaggery till soft.
2. Put in a large heavy pan.
3. Add ghee and heat, till it melts and starts bubbling.
4. Add murmure, take off fire.
5. Mix well till well blended.
6. While still hot, shape into pingpong ball size ladoos, with moist hands.
7. Allow to cool completely, before storing in airtight container.

Making time: 20 minutes
Makes: 10 ladoos approx.
Shelflife: 1 week or more