in a pan dry roast 3 cups murmura on low flame till it becomes crispy. Keep it aside.

Now in the same pan, add 1 tsp ghee and add 1 cup of jaggery.

keep stirring on medium flame till the jaggery melts completely.

boil the jaggery syrup on low flame till the syrup turns glossy and thickens.

check the consistency, by dropping syrup into a bowl of water, it should form a hardball.

Switch off the gas, and add roasted murmura. stir well making sure the jaggery syrup coats well.

Then immediately roll ladoo with slightly wet hands. be quick else the mixture cools down and will be difficult to roll ladoo.

For murmura chikki, pour gud and murmura mixture into the grease palate and when it's still warm cut it into pieces. Then cool down the chikki for at least 30 minutes. murmura chikki is ready.

Serve murmura ladoo and chikki, or store in an airtight container and serve for a month.