Healthy Murmura Ladoo (Borugula Undalu) – Quick Indian Snack for Kids

The trick to great ladoos lies in patience and timing. Getting the jaggery syrup just right—until it forms a soft ball in water—makes sure your ladoos are crisp and hold their shape. Working swiftly is key: once you mix in the puffed rice, shape the balls while it’s warm and sticky. Grease your hands with a bit of ghee or coconut oil for glossy, smooth ladoos and minimal fuss.

There’s something undeniably special about the snacks we grew up eating—a nostalgic feeling that’s hard to put into words but instantly takes us back to childhood afternoons, laughter with friends, and simple joys. For me, murmura ladoo, or Borugula Undalu, is one of those treats. Sweet, crunchy, and impossibly quick to make, these puffed rice and jaggery ladoos are more than just a recipe—they’re a memory.

I remember coming out of school, backpack swinging, and spotting the street vendors with their big baskets brimming with golden ladoos. My friends and I would eagerly pool our coins together, debating whether to save or splurge, just for the joy of biting into those crispy, sweet balls on our walk home. The taste—light, subtly caramelized from fresh jaggery, with a satisfying crunch—was enough to lift even the sleepiest child’s spirits after a long day of classes.

Murmura ladoo isn’t just a snack—it’s a celebration of everything simple and good about home cooking. There’s beauty in its straightforwardness. The recipe comes together with just two everyday ingredients: puffed rice and jaggery. No complicated steps, no fancy tools. Yet, the result is a treat that’s loved at festivals, family gatherings, and, most importantly, by children across generations.

Beyond the comfort and nostalgia, these ladoos are actually pretty good for you. Jaggery gives a rich sweetness and a load of iron, making them a gift for growing kids and anyone needing a healthier alternative to processed sugar. Puffed rice is light, gluten-free, and super digestible—ideal for lunch boxes, post-school snacks, or even after dinner when you want something sweet but not heavy.

If you’re a parent, you’ll appreciate how simple this recipe makes snack time. The steps are easy enough for little helpers to join in, especially the fun part—rolling the warm mixture into balls. Plus, you can customize them as you like: add roasted peanuts or sesame seeds for crunch, a sprinkle of cardamom for fragrance, or some chopped dates for a chewy surprise.

What I love most about Borugula Undalu is how versatile and budget-friendly they are. You don’t have to wait for festivals—make them for an easy after-school snack, pack in lunchboxes, or share at any casual get-together. They store beautifully in an airtight jar and always seem to disappear fast.

Across India, families share slightly different versions—Bengal has murmur makha, Maharashtra calls it kurmura ladoo, Tamil Nadu has pori urundai. But the spirit is the same: transforming basic ingredients into something comforting, joyful, and sharable.

I hope this recipe brings the same warmth and happiness to your home as it did to mine—reminding you that sometimes, the simplest things are the best. Dive into the steps below, and feel free to share your own childhood snack stories in the comments. If you make these ladoos, tag @chakriskitchen or use #chakriskitchen on Instagram—I’d love to see your creations!

Here’s to crispy, sweet, and healthy ladoos—and the little everyday memories that make them taste even better.

It’s not only easy to make but a healthy snack. We are using only two ingredients to make this. Jaggery is healthier compared to other sweeteners and is a rich source of iron.

We can also make peanut ladoo, sesame ladoo in the same way.

Today I am sharing the perfect borugula undalu recipe with step by step process.

Also, check our peanut chikki recipe

Chikki | Peanut Bar | Groundnut Bar

How to make Borugula undalu:

1.  Heat a wide frying pan.

2. Add borugulu and fry them until they turn crisp. Keep aside.

3. Add jaggery and little water to the same pan and let the jaggery melt on a low flame.

4. When jaggery melts completely, filter the jaggery syrup and let it boil.

5. Boil the jaggery syrup until it turns frothy.

6.To check the perfect consistency of syrup, take water in a plate or bowl and drop few drops of jaggery syrup. If the jaggery syrup turns into a small ball then turn off the flame else boil it for 1 or 2 minutes more.

7. Now add the borugulu.

8. Mix well until borugulu is nicely coated with jaggery.

9.Now take a small portion of the mixture.

10.Make them round with hands.

11.Keep them aside. And repeat the above steps.

12. Store them in an air-tight container or zip-lock bags.