Kurmura Chikki, Murmura Chikki Recipe
by Tarla Dalal

This recipe has been viewed 93193 times

5/5 stars 100% LIKED IT
8 REVIEWS ALL GOOD

murmura chikki recipe | kurmura chikki | puffed rice and jaggery bars | with 14 amazing images.

A traditional treat that has withstood the test of time, murmura chikki, with its wonderful crunch and puffy texture is loved across generations! murmura chikki is a traditional Indian sweet recipe made especially during the kite festival i.e Makar Sankranti.

Light yet satiating, this tasty murmura chikki is also easy to prepare. kurmura chikki is made with only 3 ingredients : jaggery, puffed rice (kurmura) and ghee.

Using jaggery instead of white sugar retains the traditional charm of this murmura chikki recipe, and also imparts a very rich and complex flavour to the puffed rice chikki.

Notes on murmura chikki recipe. 1. Dry roast on a medium flame for 3 minutes or until they are golden pink. Do not brown them or else the kurmura chikki will taste aweful. 2. Add jaggery. Most chikkis are made using jaggery but, you can use brown sugar as a substitute. 3. When the mixture is ready, put the entire mixture on the back side of the greased thali or a smooth greased stone surface. You have to be very quick while performing this step, as puffed rice coated with jaggery tend to harden and crisp, making it difficult to spread.

Make this murmura chikki for Sankrant along with Til Laddu and Mixed Til Chikki. This chikki is also a healthy Sweet Treat and Tiffin Snack for kids.

Learn to make murmura chikki recipe | kurmura chikki | puffed rice and jaggery bars | with with step by step photos below.

Kurmura Chikki, Murmura Chikki Recipe recipe - How to make Kurmura Chikki, Murmura Chikki Recipe

For Kurmura Chikki
5 tbsp chopped jaggery (gur)
2 cups puffed rice (kurmura)
1 tsp ghee

Method
For kurmura chikki

To make kurmura chikki, heat a deep non-stick pan, add the puffed rice and dry roast on a medium flame for 3 minutes. Remove and keep aside.
Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Switch off the flame, add the puffed rice and mix very well.
When the mixture is ready, put the entire mixture on the back side of the greased thali or a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.
Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife.
Allow the kurmura chikki to cool completely and store in an air-tight container.

Nutrient values (Abbrv) per piece

Energy	26 cal
Protein	0.1 g
Carbohydrates	5.7 g
Fiber	0 g
Fat	0.3 g
Cholesterol	0 mg
Sodium	0.1 mg

Click here to view calories for Kurmura Chikki, Murmura Chikki Recipe

Kurmura Chikki, Murmura Chikki Recipe with step by step photos

Other Chikki recipes

Chikki is a traditional Indian sweet recipe made especially during the kite festival i.e Makar Sankranti. Chikki can be made with a myriad of ingredients like puffed rice, peanuts, chana dal, dry fruits etc. The sticky agent also, the sweetner is generally in the form of jaggery and sugar. While some chikkis are difficult to make, some like the murmura chikki recipe | kurmura chikki | puffed rice and jaggery bars | are very easy. Listing down some popular chikki recipes from our website :
● Peanut Chikki

● Rajgira Chikki

● Til Chikki

● Daria Chikki

● Dry Fruit Chikki

How to make kurmura chikki

To prepare murmura chikki recipe | kurmura chikki | puffed rice and jaggery bars | firstly grease a large thali, rolling pin with ghee and keep aside.
To begin making the murmura chikki, heat a deep non-stick pan and add puffed rice.
Dry roast on a medium flame for 3 minutes or until they are golden pink. Do not brown them or else the kurmura chikki will taste aweful.
Remove and keep aside.

Heat ghee in the same deep non-stick pan.
Add jaggery. Most chikkis are made using jaggery but, you can use brown sugar as a substitute.
You will notice the jaggery begins to bubble up and slowly changes its colour to golden brown. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Switch off the flame, add the puffed rice.
Mix very well to coat puffed rice nicely with jaggery.

When the mixture is ready, put the entire mixture on the back side of the greased thali or a smooth greased stone surface. You have to be very quick while performing this step, as puffed rice coated with jaggery tend to harden and crisp, making it difficult to spread.
Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin.
Cut them into 38 mm. (1. 5’’×1. 5’’) square pieces using a sharp knife and our mamra chikki is ready.
Allow murmura chikki | kurmura chikki | puffed rice and jaggery bars | to cool completely and break from the cuts.
Store puffed rice chikki an air-tight container. Crushed Peanut Chikki, Cashew Chikki, Coconut Chikki, Til Papdi Chikki are some other chikki recipes that you may like to try!

Ashu goel

on 21 May 20 01:51 PM

Cn we use shakkar jnstead of gur in this recipe??

Tarla Dalal

25 May 20 10:14 PM

Hi, Not tried making the recipe with sugar.

Shubhada

on 06 May 20 05:01 PM

Super easy n super delicious recipe👍...My 3yo loved it...thanks for d recipe

06 May 20 05:57 PM

Thank you for your feedback. We are glad your little one liked it. Happy cooking.!

Grishma

on 27 Mar 20 07:09 AM

Geeta bhatia

on 22 Mar 19 05:10 PM

V.easy to make and delicious. Thanks

23 Mar 19 09:01 AM

Hi Geeta, We are delighted you loved the Kurmura Chikki recipe. Please keep posting your thoughts and feedback about recipes you have tried. Happy Cooking!

Jayasri

on 22 Mar 18 03:04 PM

Too good just melting in the mouth....thank u

22 Mar 18 03:50 PM

Thanks. We are delighted you loved the Chikki recipe. Please keep posting your thoughts and feedback.

Rukminisankaran

on 17 Jan 18 07:24 AM

Chandra

on 15 Feb 16 08:10 PM

16 Feb 16 09:39 AM

Thanks Chandra. We are delighted you loved the Chikki recipe. Please keep posting your thoughts and feedback.

Gandhi Dhwani

on 31 Dec 14 01:13 PM

Kurmura chiiki is my favourite. It is more fun to have because that crunchy kurmura gives a superb mouthfeel. It is so quick and easy. The only thing to be taken care is the jaggery should be properly caramelized. Having chikkis in cold winter is more fun.