Kurmura is puffed rice found in all corners of the country, a nice thing to consume for hungry souls looking for something filling. Made into tasty snack recipes and sweet condiments kurmura is light by weight and on the pocket.
Tarla Dalal, the queen of recipes and good cooking suggests the Kurmura Chikki for Sankranthi. Sweet and fitting for the occasion.
Let’s see how you go about it
The making process is like this.
- Toast or roast the kurmura in a heavy bottomed pan over a slow flame till they get crisp.
- Remove to cool completely
- Melt the jaggery in a heavy bottomed pan on slow flame to get it to a soft ball stage.
- To test take a pinch of the jaggery drop in ice cold water. If it turns into a ball it’s done.
- Remove from fire and add rest of ingredients. Mix well.
- Pour this molten mass onto a greased marble or stone surface.
- Use a rolling pin and roll out to a 150 mm x 112 mm rectangle and 12 mm thick.
- Cut into bars of 75 mm x 27 mm.
- Store in an air tight container
Tarla Dalal’s latest recipes on www.tarladalal.com
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- A quarter cup of grated jaggery or gur.
- One and a quarter cups of puffed rice or kurmura.
- A pinch of cardamom or elaichi powder.
- Oil for greasing the pan