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Puffed Rice bars.. made the indian way. With Jaggery! The Indian version of this rice krispy is called Murmura Laddoo and is made into a ball. Sometimes peanuts, coconut flakes, raisins are also added to the balls.
Jaggery is traditional unrefined non centrifugal whole cane sugar. It is rich in minerals and salts, vitamins and even contains some fibre, whereas sugar, being highly refined, lacks these things. The darker the jaggery in colour, the richer it is in mineral content (particularly iron content).
These Rice krispies are a fusion one with a secret ingredient. Apple.. I added some apple juice! finely chopped almond and cinnamon too( after the cardamom heavy almond oat bar).
Directions:
In a thick-bottomed vessel, add half cup water, half cup apple juice(I added some fresh with minimal pulp) and jaggery.
I couldnt find Jaggery powder, so I added 2 by 2 by 1 inch block.
Cook on medium, stirring occassionally till the jaggery dissolves.
Cook on low-medium heat and keep an eye on the mixture.
Reduce heat to low when the mixture begins to concentrate and foam. To test, add few drops of jaggery syrup to the cold water. If the syrup can be rolled to a tiny ball, the syrup is ready. (10-15 minutes). If you leave it on heat, the jaggery will burn and you will have to say goodbye to your pan!
Add the puffed Rice(about 2 cups, add incrementally 1/2 cup at a time) and chopped almond(6 almonds finely chopped), cinnamon powder and mix well to coat well. Stir continuously for a minute or 2. If there is excess jaggery syrup, add more puffed rice. There should be a good thick sheen on all the puffed rice. If you add too much, then it might not stick well.
Remove from heat, and let sit for 2-3 minutes. If making balls, let sit for a few minutes then carefully shape into balls using greased hands.
For bars, press the mixture into parchment lined pan( I used 2 mini loaf pans, 5×3). fold parchment on top and press well. Let sit till cool, then remove from pan. Cut bars if needed. Store in airtight container for a few weeks. Have a fun Tuesday!
This is my second entry to the Apple blog Hop , some amazing Apple recipes getting linked to the blog hop.. 20+ already! Also heading to Slightly Indulgent Tuesdays! and Hearth and soul blog hop!
Thankyou Krithi, Torview, Kalyani and Alpna!
Have an amazing day!
I love jaggery based krispies…..awesome.
I love jaggery based krispies…..awesome.
this is delicious wonderfully done
wow yummy !!!! love the idea and it looks so tempting …….
Lovely traditional one with a twist..
Krithi’s Kitchen
Event: Serve It –
Festival Potluck
that’s one fun cooking club Junia:)) yes, seems like apple is replacing my pumpkin fun plans:)
i LOVE the idea of using applejuice to sweeten along with jaggery. i actually made the full butter/marshmellow version with my students today for cooking club! #applelove!
Thanks Sushmita..i saw orange krispies at spabettie.. so i wanted to make some fun one:)
Yummy!! My aunt used to make these for us regularly. You’ve brought back some good memories for me. 🙂
I’ll have to try your apple-fied version soon. They look really good! 🙂