Puffed Rice Laddu

I never tried these laddus until recently my daughter saw a picture on net & started asking for it. First I tried Tarla Dalal's recipe which asked for the jaggery to be melted without water. It came out very tasty but I could not shape into laddus as it hardened very soon. The murmura (puffed rice) remained crisp & the whole thing tasted like a sweet mixture. May be I should have just spread the mixture into greased tray & cut into squares. But anyway I tried it with a few changes again & this time it came out perfectly. Though some how I liked the taste of the first one better as it was crispier & sweeter than the second one.

1 cup jaggery, grated or crushed

1 1/2 cup puffed rice or murmura

1/4 cup white til(sesame seeds)

1 cup water

few cardomoms peeled & crushed

ghee or oil for greasing

1. Roast Murmura & til separately in a hot pan for one or two min to remove any moisture.
2. Keep a greased Plate ready to place the laddus.
3. Melt jaggery with 1 cup water in a heavy bottomed pan over a medium flame. Keep stirring until it becomes very frothy. You can check if the jaggery has caramalised by dropping a drop into a glass of cold water. If it hardens that means its done. Its almost like 2 thread consistency. Even then if you are unsure check on a small portion of murmura, if you can form it into a ball then its done.
4. Add murmura, til & cardomom powder to the caramalised jaggery & stir in quickly. Grease your hands & take small portions & shape into laddus. You have shape the laddus while the mixture is still warm.