"Chanbure Undo (Oondo)/ Kurmura (Puffed Rice) Laddoos" ... Delicious and easy to prepare jaggery based laddoos ... prepared by my Mom and I enjoyed eating them ... Yummilicious .....
** Chanbure Undo (Oondo) / Kurmura or Puffed Rice Laddoos are a delight to munch on as they are crispier in texture and lighter in weight too. Amongst laddoos these are the healthiest ones as chanburo/kurmura are almost fat free while jaggery/gud is good for health as it is loaded with Iron. My Mom prepared these often during our childhood as we children loved munching on them specially so during holidays as these are quite tummy filling too. During the initial days of marriage I prepared these often as I stayed near whole sale market area and fresh crisp kurmura's were always available at a stores that dealt only with such roasted items. If the kurmura purchased is crisp then half the job is done otherwise it has to be roasted on tava to make it so lest the laddoos turn on soft on resting.
** In the last 2 decades preparing these kurmura laddoos almost came to a halt as other priorities took place in life and most of regular cooking's took a back seat. In the last few years whenever my friends posted these laddoos, I always craved for them and wanted to prepare it but somehow always forgot about it later on. Added to it is the fact that we are not much of sweet lovers in my home preferring spicier dishes. Health and age had both taken its toll on me and I was frankly in no mood to prepare more than necessary most of the times. It is only in the last year or so with improvement in health, that I ventured back to doing those dishes that were nicely edited in my old diaries but were not prepared for a long time. So this Diwali, I decided to prepare them and here they are for all of you to enjoy.
** Here is my very simple method of preparing "Chanbure Undo (Oondo) / Kurmura (Puffed Rice) Laddoos” … traditional way that Mom makes them which are the best ….
** In a thick bottomed large sized kadai/pan roast about 200 gms of chanburo/kurmura/ puffed rice till they turn crisp. Do check out before frying if the kurmura is crisp by breaking them with your fingers. If you find them, crisp there is no need of roasting them or else they have to be roasted till crisp. This is done so to avoid them getting softened after binding the laddoos and storing them. When the kurmura turns crisp remove it into a wide plate and keep it aside.
** In the same kadai add in about approximately 300 gms of chikki gud or any other jaggery suitable for preparation of laddoos and add in ¼ cup of water. Heat it on medium flame, breaking them up as they begin to melt. Cook the jaggery to 1 string consistency. You can put a few drops of the jaggery into a bowl of water, if it hardens in a few seconds, then it is done. Add in ½ tsp of cardamom powder and 2 tablespoons of homemade ghee and mix well.
** Remove from fire and add in the roasted kurmura/chanburo and mix well. If you find that there is more jaggery you can check and add in some more roasted kurmura. Mix well as shown in the picture, taking care to see that the kurmura’s are evenly coated with the melted jaggery. Now apply a little bit ghee to your hands remove a handful and quickly roll them into large lemon sized balls and put them on a tray. Continue till all are done. Let cool and then store in airtight tin.
** "Chanbure Undo (Oondo)/ Kurmura (Puffed Rice) Laddoos” is done and ready to be served. Serve them on cooling down and relish them as and when you want to serve. Children simple love them and will crave for more. This remains good for 2-3 weeks, provided they remain that long, in my home they get over within a week’s time. Do try this simple to prepare laddoos and enjoy with your family and friends.
** Note : You can also put them on a tray to which you have applied some ghee within and them pat them evenly with a spatula and then give cuts/insertions and prepare them like chikkis too. I will soon be preparing them and will post as soon as they are done.
** Note : You have to bind these laddoos when they are hot, so be careful and see that you have applied some ghee on your palms otherwise you may burn your hand. Remove a portion and put it in a tray and prepare the laddoos that way it is easier to maintain the heat. However if it cools down and you are unable to bind them into laddoos, just keep it one heat and let get heated and you will be able to do so.
** Note : This is the easiest of all laddoos to prepare and hardly takes time unless you need to roast the kurmura. Once you get the feel of preparing them, it is breeze work and you will find it done in a jiffy. In Mumbai we get jaggery by the name chikki gud, which is very sticky and melts fast and best for preparation of laddoos, however you can prepare the same with any jaggery, just remember to bring it to one thread consistency.
** For more “Laddoo” recipes in my Blog, I have posted a common link below, you can either use the search option or go using the link and prepare those which you would like too. If you have any querry, please to mail me or leave in a comment and I will get back as soon as possible.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 22 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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