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
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About Murunde (Crunchy Wheat Berry Pops) Recipe

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) is a delicious dish which is liked by the people of every age group. Murunde (Crunchy Wheat Berry Pops) by Taruna Deepak is a step by step process by which you can learn how to make Murunde (Crunchy Wheat Berry Pops) at your home. It is an easy recipe which is best to understand for the beginners. Murunde (Crunchy Wheat Berry Pops) is a dish which comes from Punjabi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 3 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Murunde (Crunchy Wheat Berry Pops) takes few minute for the preparation and 10 minute for cooking. The aroma of this Murunde (Crunchy Wheat Berry Pops) make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Murunde (Crunchy Wheat Berry Pops) will be the best option for you. The flavor of Murunde (Crunchy Wheat Berry Pops) is unforgettable and you will enjoy each and every bite of this. Try this Murunde (Crunchy Wheat Berry Pops) at your weekends and impress your family and friends.

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 Shrivastav2 years ago


Kawaljit Kaur2 years ago

very delicious recipe

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