Instant Crispy Murmura Chikki (Puffed Rice) | How to make Instant Crispy Murmura Chikki (Puffed Rice)

By Manisha Shukla  |  9th Nov 2016  |  
5.0 from 1 review Rate It!
  • Instant Crispy Murmura Chikki (Puffed Rice), How to make Instant Crispy Murmura Chikki (Puffed Rice)
Instant Crispy Murmura Chikki (Puffed Rice)by Manisha Shukla
  • Prep Time

    5

    mins
  • Cook Time

    2

    mins
  • Serves

    4

    People

389

1





About Instant Crispy Murmura Chikki (Puffed Rice) Recipe

A mid-snack recipe. This chikki is made without adding water so that it cooks fast.

Instant Crispy Murmura Chikki (Puffed Rice) is a delicious dish which is liked by people of all age groups. Instant Crispy Murmura Chikki (Puffed Rice) by Manisha Shukla has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Instant Crispy Murmura Chikki (Puffed Rice) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Instant Crispy Murmura Chikki (Puffed Rice) takes 5 minutes for the preparation and 2 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Instant Crispy Murmura Chikki (Puffed Rice) is a good option for you. The flavour of Instant Crispy Murmura Chikki (Puffed Rice) is tempting and you will enjoy each bite of this. Try this Instant Crispy Murmura Chikki (Puffed Rice) on weekends and impress your family and friends. You can comment and rate the Instant Crispy Murmura Chikki (Puffed Rice) recipe on the page below.

Instant Crispy Murmura Chikki (Puffed Rice)

Ingredients to make Instant Crispy Murmura Chikki (Puffed Rice)

  • Murmura (puffed rice ) 200 gms
  • jaggery 200 grams grated
  • ghee 3 tbsp
  • Saunth (dried ginger) powder or Tea masala 1 tsp

How to make Instant Crispy Murmura Chikki (Puffed Rice)

  1. In a big kadhai/ pan, heat ghee. Then add jaggery and saute.
  2. As soon as the jaggery changes colour to a little brown, add in the murmura and saute. Mix it well .
  3. Grease a big plate and a katori from back side.
  4. Spread murmura jaggery mixture in a greased plate. Spread with back of Katori.
  5. Give cuts with a knife , than let it cool under the fan.
  6. After cooling take out the pieces gently with sharp edges metal spetula .

My Tip:

I prepare this almost every week. This needs practice to estimate the jaggery and murmura amount, this chikki becomes very crispy.

Reviews for Instant Crispy Murmura Chikki (Puffed Rice) (1)

Avantika Shuklaa year ago

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