firstly, in a tawa dry roast 3 cup murmura on low flame.

dry roast until the murmura turns crisp. keep aside.

in a large kadai heat 1 tsp ghee and add 1 cup jaggery.

keeping the flame on low stir continuously until the jaggery melts.

stir on low flame, till it turns frothy.

check the consistency, by dropping syrup into a bowl of water, it should form a soft ball. else boil for another minute and check.

turn off the flame and add dry roasted murmura and mix gently.

mix until the mixture is well combined and jaggery syrup is coated well.

grease your hand with ghee or wet your hand with water and prepare ladoo when the mixture is still warm.

finally, enjoy murmura ladoo / pori urundai for a month when stored in an airtight container.