Friday, 29 July 2016

MURIR MOYA / PUFFED RICE N JAGGERY BALLS



In our childhood, evening snacks or say breakfast at times meant this kind of food, all homemade with lots of love and care. When I was at school, I used to visit my maternal grand parents place during vacations, paternal place been far off, in Assam. It was an altogether different concept of life, where summer meant picking mangoes from the garden and having them with puffed rice as breakfast or visiting the nearby lychee garden with aunt. I remember, my typical middle-class father hailing from the eastern part of undivided Bengal refused to have Indian breads during summers, he loved having puffed rice or pre washed flattened rice with mango or jackfruit puree. Daddy, who I lovingly call Papu, had a transferable job. He stayed alone in remote townships of Bengal and visited us fortnightly. On his way back, mom would pack such things like murir moya, chirer moya, chirey bhaja for him, so that he could have them as evening snacks back from office. Isn't that love?.... though not dove kind of....

Me too prepare such things like Murir Moya / Puffed Rice n Jaggery Balls at home, mainly during special prayers at home, as an offering to God. We need very less ingredients to prepare this Murir Moya / Puffed Rice n Jaggery Ball, the trick is in the stickiness of the jaggery in right consistency. The puffed rice has to be crisp. Its common in every Bengali home. Let us do the murir moya together, a sweet snacker.

INGREDIENTS :
Puffed Rice : 250gm
Jaggery [ankher gur] : 100-150gm
Ginger Extract : 1tsp
Shredded Coconut : 3-4tbsp [to garnish]

METHOD :
Place a wok on the gas and heat moderately. Break the jaggery cubes into smaller pieces and put on the wok. Add about half cup of water. Let it melt.

Keep stirring the molten jaggery mix continuously, add the ginger extract. After 12-15 minutes, it will reach a sticky consistency. Add the puffed rice now and fold in very well for 3-4 minutes.

Transfer to a plate. Let cool a bit. We need to shape into balls while it is still warm.

Garnish with shredded coconut before serving.

We can store Murir Moya for a week without refrigerating but no garnishing should be there. Coconut spoils very fast.

Enjoy Murir Moya / Puffed Rice n Jaggery Balls as a sweet snacker.



16 comments :

  1. A quick and nice snack for evening!!

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  2. wow same pinch...amio baniechi...post kora hoi ni...khub bhalo lage go khete...

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    1. Truly so Amrita... eguli inherited family recipes... pujo tujo bijou the kori....

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  3. Yes i know this recipe... we usually make this recipe in january during sankrant.. this is simple yet yummy recipe i must say

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    1. Oh...among us too it is made during any pooja ... specially on Lakshmi Pooja

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  4. yummy laddoos..you have explained the recipe so well.. beautifully presented too:)

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  5. WoW my grandfather made this during our childhood times especially in festivals time and in punjabi we call it Marunda made with puffed rice, sometimes he made with peanuts and Chana dal. Soma ur post mesmerising my childhood memories, thanks so much for this beautiful share :)

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  6. Oh! These balls are making me nostalgic, Soma. They were a BIG hit in our school's canteen. Thanks for the recipe! :)

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    1. Thanks Anupama... All this while I thought it is a very Bengali thing...

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  7. Good to see you back with this beautiful share dear Soma. I'm still smiling, feeling nostalgic. Some food bring beautiful cute smile on our face and this is one of them... I still love these balls a lot.

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    1. Thank You Deepa... these r family traditions...

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  8. My All-time favorite recipe...lovely click.. :)

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