Bengali Khoi Murki aka Khoier Murki is a must have item used in Bengali Saraswati Puja. This traditional sweet snack item is prepared using only two ingredients. Khoi aka popped rice is cooked in jaggery is known as Murki.
Khoi is normally used during festivals, Pujas or occasions like marriage, rice feeding ceremony of kids and many more.
Now the festive season is going on, so I thought of sharing the murki recipe. 'Murki' is prepared using Khoi and jaggery. It is sweet in taste and used mainly in Laxmi Puja, Saraswati Puja and other Pujas.
During Saraswati puja (Basant Panchami) every Bengali household keeps the stock of Murki and Kadma. I used to take the advantage of this stock :). Anytime take out and munch the sweet Murki.
Ingredients
Making of murki does not require too many ingredients. Here I have listed the major ingredients to prepare this sweet snack.
Khoi: Traditionally, unhusked rice grains are used to make khoi, or popped rice, by hot sand frying. This is the key ingredient and available in any grocery store within West Bengal. However, outside Bengal in other Indian states you can order online from various portal. Also, there are some Bengali shops in the Tier 1 Indian cities where you will get khoi. Outside India, you will probably get them in Bangladeshi stores.
Jaggery: Another key ingredient of this recipe is jaggery. It provides sweetness to murki. I have used date palm jaggery aka Khejur gur here for the distinct taste and aroma.
Water: You need drinking water for liquifying the jaggery.
How to Make Khoi Murki
Learn how to make Sweet Murki by following step-by-step instructions given below.
Take grated jaggery in a pan and add water into it. Now keep the pan under medium heat.
Keep on until the jaggery becomes sticky in nature.
Now switch off the gas and allow the jaggery to cool for 5-10 minutes.
At this stage, you can add edible camphor powder in the jaggery before adding the khoi. I personally do not prefer to add camphor however it gives the taste of shop bought murki.
If you add khoi in hot jaggery it will not give desired result. On the other hand, if the jaggery turns cold then it will not coat the khoi properly as it will turn hard again.
Temperature of the jaggery plays a key role in this recipe. Now when the jaggery is warm, slowly add khoi into it.
Mix continuously with spatula for the proper coating of jaggery. After cooling, put the murki in an airtight container.
Storage
Always store murki in a clean and dry airtight jar.
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Bengali Khoi Murki
Materials
- 200 gms Khoi
- 2 cups Jaggery grated
- 2 cups Water use as required
Instructions
- Take grated jaggery in a pan and add water into it. Now keep the pan under medium heat.
- Keep on until the jaggery becomes sticky in nature.
- Now switch off the gas and allow the jaggery to cool for 5-10 minutes.
- When the jaggery is warm, slowly add khoi into it.
- After cooling, put the murki in an airtight container.
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