#SLC Mamra or murmura ladoo or chikki is prepared across many states of India during Makarsankranti festival, though known by different names. We can make ladoo or we can spread it on a greased surface and cut pieces like other chikkis. Today, I have prepared ladoos with mamra and jowar dhani (popped sorghum)
Dry roast mamra and jowar dhani separately.
Heat ghee and jaggery in thick bottom pan and let it melt on a low flame, keep stirring.
Once the jaggery starts foaming and bubbling, turn off the heat.
Add mamra and dhani and mix well quickly.
Grease your palms with ghee or water and take little mixture and roll it to prepare ladoo. It will be hot so be careful.
Once it cools completely, store it in an air tight jar.
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