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Churmura Laddu

kept byaileeoops

Some recipes call for the Dalia/Bulgar others did not.


1 -1.5 cups jaggery or Gur or brown sugar
4 cups Kurmura (puffed rice)
1/2 cup Dalia - the flat roasted chana dal (bulgar)
1/4 - 1 tsp cardamom powder
pinch of nutmeg (optional)
1 cup water

1) Take a thick bottomed pan or wok. Add the gur/jaggery and the water. Stir on a low flame until the sugar dissolves and becomes syrupy. Keep heating until a ‘goli band’ syrup is formed. This means that a drop of the syrup added to a cup of water should solidify immediately.
2) Switch off heat and add the chana/dalia and the churmura. Stir to mix well until the syrup evenly coats the churmura.
3) Place a dollop on your palm and roll to form laddus or balls, slightly larger than a ping pong ball. The laddus will harden right away as the syrup hardens.
4) This should make about 40 laddus.
This is not only low calorie but also economical, and a quick snack on the go for kids and adults both. A great way to satisfy that sweet tooth!


To get the puffed rice crunchy. Place a paper towel onto a microwave safe plate, spread the puffed rice in a single layer and microwave for 40 to 45 seconds. Remove and place the warm kurmura in a pot. Do not panic! They will be crunchy only when they cool down. You will have to do this in batches, without over crowding the plate till all 4 cups of kurmura are done. If you think the kurmura is getting brown at the edges, reduce your microwave cooking time by a couple of seconds.If you think making round balls is not upto you, just press the puffed rice mixture into a greased baking tray or on a plate. Run a knife through it, while it is warm to get your desired shape. Do not break them apart until they cool down. This way the entire 'handling warm puffed rice with your bare hands' process is avoided.

Generally there are 2 varieties of puffed rice you use in Indian snacks. One is the regular long variety you use for bhel and another is the round smaller variety (Kolhapuri kurmura) you use for ladoos or bhadang. Ideally Kolhapuri puffed rice is used for these ladoos but you can use any kind that you have on hand. It really doesn't matter.

Generally people add peanuts, dry coconut or roasted chana dal to these ladoos. But I remember eating these plain and that is how I make them. Please feel free to add your favorite ingredients in Step 3 along with the kurmura. Don't forget to roast or fry these ingredients before adding them.

Adapted from: http:              // and



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