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Kurmura Laddoo

  • Duration: 25 mins
  • Serves: 8-10 pieces people

Authenticity Slice

This nationwide famous dessert has a crisp, light and airy texture to it. Use only fresh puffed rice for that perfect the taste.

Trivia Tadka

These crunchy, crisp, light laddoos are made not only in Northern India, but also Southern India during the winter festival Karthigai and are called pori urundai.


  • Puffed rice (kurmura), fresh (3 cups)
  • Jaggery (gud), grated (1/2 cup)
  • Cardamom (elaichi) powder (1/2 tsp)
  • Water (1/4 cup)
  • Clarified butter (ghee) (2–3 tbsp)


  • Add jaggery and water to a pan and dissolve jaggery over low heat.
  • Once it dissolves, increase the heat and bring it to boil. Cook it over full flame till a two-thread consistency is achieved.
  • Now add kurmura and quickly stir it into the mixture.
  • Take it off the heat and let it cool for a few minutes.
  • Make round pedas (balls) while the mixture is still warm. Use ghee to moisten your palms if the peda tends to stick.
  • Allow the laddoos to cool and then store in airtight containers.

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