- Mamra (Murmura): 200 g
- Jaggery: 1 cup
- Ghee: 1 tbsp
First take cauldron (kadhai/pan), add 1 tbsp ghee and let it heat on medium flame and add jaggery. Now sauté this mixture until it becomes thick.
Continuously sauté and wait until this mixture generates bubbles. After bubble appear, change flame from medium to low and mix it for 1 minute so that its colour becomes golden-red.
Here turn of flame, add TRS mamra puffed rice and mix it for 2-3 minutes with creamy jaggery-ghee mixture. Keep mixing mamra and coat all of them with that mixture well.
After mixing and coating mamara with creamy mixture, spread it on plate. Keep in mind that don’t over cool it, spread it when its little bit hot.
For making chikki spread it on plate with hands (keep hands little bit wet, so that your hands won’t get burn). After spreading it, cut in square shape.
For making ladoo take small amount of hot coated mamra in hand and give it round shape and press little bit so that it will stick in round shape.
Now wait for some time to cool it down and your Mamra chikki/Ladoo is ready to eat.