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Murhi Ka Laayee


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Murhi Ka Laayee


Murhi (Puffed rice) - 200 gm
Gud (Cane jaggery) - 200 gm
Water - 3/4 cup

Method of Preparation

1. Pound the gud, using a mortar-pestle, to make a coarse powder.
2. Take it in a saucepan, add water, and heat to melt the gud.
3. Remove from heat and strain the gud syrup to remove impurities.
4. Heat a large kadai. Pour the gud syrup and bring it to boil on high heat.
5. Reduce to medium heat and keep boiling the syrup till you get a sticky syrup of
    3 string consistency.
6. Reduce the heat to low, add murhi and mix thoroughly.
7. Remove from heat and let cool for 1 minute.
8. Wet hands with water, take a handful of the mixture and press lightly to make laayee.
9. Repeat for the rest of the mixture and serve the laayees.

Notes & Tips