Dry roast puffed rice until crispy & set aside.
In a wok,add ghee and let it melt.
Add jaggery and cook on low flame until it melts (18-20 minutes) & stir continuously.
To check the consistency of jaggery, drop little jaggery syrup to the bowl of water, it must become hard immediately, remove and break it. The jaggery piece must break to pieces without getting stringy. The broken pieces must be like candy and brittle not soft. This is the right consistency.
Add roasted puffed rice and mix well.
Make balls out of it or set on a greased flattened surface cut in pieces and leave to completely cool down.
Murmuray ko crispy hunay tak dry roast ker lein & side per rakh dein.
Karhai mein ghee dal ker melt ker karein.
Gur dal dein aur halki ancch per melt hunay tak paka lein (18-20 minutes) & musalsal stir kertay rahein.
Gur ki consistency check kernay kliya gur syrup ka ek drop ko pani mein dal dein phir nikal ker tor lein agar soft ho tou gur ko aur pakana hai aur agar candy ki tarhan hard hai tou gur tayyar hai.
Ab roasted murmuray add dal ker achi tarhan mix ker lein.
Balls bana len ya greased surface per mixture ko dal ker pheela lein aur pieces mein cut ker lein aur thanda ker lein.