Murunde (Crunchy Wheat Berry Pops) | How to make Murunde (Crunchy Wheat Berry Pops)

By Taruna Deepak  |  22nd Jun 2016  |  
4.5 from 2 reviews Rate It!
  • Murunde (Crunchy Wheat Berry Pops), How to make Murunde (Crunchy Wheat Berry Pops)
Murunde (Crunchy Wheat Berry Pops)by Taruna Deepak
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    3

    People

53

2





About Murunde (Crunchy Wheat Berry Pops)

Made with just two ingredients, Murunde are typically old fashioned Punjabi way of snacking. They are healthy and keep one satiated for long.

Murunde (Crunchy Wheat Berry Pops), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Murunde (Crunchy Wheat Berry Pops) is just mouth-watering. This amazing recipe is provided by Taruna Deepak. Be it kids or adults, no one can resist this delicious dish. How to make Murunde (Crunchy Wheat Berry Pops) is a question which arises in people's mind quite often. So, this simple step by step Murunde (Crunchy Wheat Berry Pops) recipe by Taruna Deepak. Murunde (Crunchy Wheat Berry Pops) can even be tried by beginners. A few secret ingredients in Murunde (Crunchy Wheat Berry Pops) just makes it the way it is served in restaurants. Murunde (Crunchy Wheat Berry Pops) can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Murunde (Crunchy Wheat Berry Pops).

Murunde (Crunchy Wheat Berry Pops)

Ingredients to make Murunde (Crunchy Wheat Berry Pops)

  • 1 cup Wheat Berry (Sabut Gehun)
  • 1 tbsp Jaggery (Grated)

How to make Murunde (Crunchy Wheat Berry Pops)

  1. Wash the wheat well and let it drain on a sieve or colander. To dry it, spread it on a clean piece of cloth or a plate in a single layer.
  2. The process of drying the wheat would take about a day or two depending on the weather conditions.
  3. Place the jaggery in a heat proof dish. Set aside
  4. Place a wide wok on high heat and add wheat. Dry roast it and keep shovelling all the time to prevent it from burning.
  5. As it starts crackling, reduce the heat to medium. The wheat will keep making crackling sound and the colour will start changing from golden to golden brown.
  6. Turn off the heat when the crackling stops and the wheat changes colour and becomes aromatic.
  7. Turn out the wheat over the grated jaggery and mix them well. When the ingredients are warm enough to handle, make small balls or pops.
  8. They can be served warm or cold.

My Tip:

Note: To prevent the wheat from getting burnt, it is very important to keep tossing around the wheat in the wok and not let it sit even for a while. Note: The hot jaggery can burn your hands if you try to work with it while it is still hot. So please be careful. Note: Once you start making murunde, try to work with the wheat as fast as possible coz if turns cold it will become hard to work with. (To deal with this problem, I microwaved it for 10-15 seconds and then started working with it again.) Note: Give new dimensions to Murunde by adding sesame seeds or anise seeds or perhaps adding some dry fruits. You can even use puffed rice or poppy seeds instead of wheat. But I prefer it the old fashioned way, my grand dad taught me :)

Reviews for Murunde (Crunchy Wheat Berry Pops) (2)

Kavita Shrivastava year ago

nice
Reply

Kawaljit Kaura year ago

very delicious recipe
Reply