Puffed Rice Balls/How to make Marunda

Puffed Rice Balls/How to make Marunda

I’m taking part in blogging marathon #64 under the theme 3 ingredient recipes. Under this theme, I have decided to put those recipes which are favorite among kids. It’s not that they are liked by kids alone, but are enjoyed by all age groups equally. My earlier two recipes under this theme, i.e. banana raita and imli goli were my childhood fascination and are enjoyed till now with the same zest (may be I’m still a kid… Lol). Continuing with the same theme,i.e. kids-related 3 ingredient recipe, today I’m going to make puffed rice balls.

Puffed rice are very easily digestible and when coated with jaggery, make for a very tasty, crunchy and light snack. In Punjab, they are known as Murundas. I have been making murundas for many years now. They are a favorite among whole of my family and also my friends. In our childhood, whenever we used to go to Dussehra melas, this was one thing we always asked our parents to buy for us. Time has changed. Our place is taken up by our kids but one thing that hasn’t changed is….. taste of that marunda 🙂 🙂

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Puffed rice/ Murmure3 cups
Jaggery100 grams
water50 ml
Cardamom powdera pinch


To begin with crush or grate jaggery.

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Add jaggery and water to a pan or wok and bring it to boil. Impurities will float on the top of the mixture. Strain it to remove the impurities.

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Continue heating the mixture till it has one string consistency.

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Add puffed rice and cardamom powder to the wok and mix thoroughly.

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Remove from the fire and let it cool slightly. Grease your hands with ghee and take a small portion of mixture. Press it tightly to shape in a ball. Similarly make all the balls.

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Stir in airtight container.


11 thoughts on “Puffed Rice Balls/How to make Marunda

  1. Fantastic recipe under 3 ingredients..never struck me at all..we mostly make it during Karthigai Deepam Festival in south..very nice one..enjoyed your theme..all 3 were different and so interesting.

  2. I used to love it when I bought it almost every day when I was coming back from school from one of the street vendors. I am going to make it soon now that you have posted a lovely recipe 🙂

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