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Murir moa (Crunchy Puffed Rice Balls)
Method
- Bread gur into pieces, add water and cook gently till dissolved. Bring to boil and cook till 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 karahi gives easier access to the contents, than a saucepan. The key note of this preparation is the speed at which the balls are made.
Ingredients:
250 gms. Muri (puffed rice)
500 gms. Jaggery
1/2 cup water
250 gms. Muri (puffed rice)
500 gms. Jaggery
1/2 cup water
RECIPES BY REHANA KHAMBATY
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