Are you all familiar with this ingredient""
I know many of you can identify this, especially bongs can surely identify it. It is called 'Khoi' in Bengali. Khoi is a type of puffed rice which is also very light like Muri/Murmura. 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 process of making murki. '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 house hold keeps the stock of Murki and Kadma. I used to take the advantage of this stock :). Anytime take out and munch the sweet Murki.
Recently a departmental store in our area has started keeping Bengali food items. One day I went to that shop and found the packets of khoi, without giving a thought I picked one of them and put in my cart. Later I planned to prepare murki with that packet of khoi. Learn here how to prepare Murki at home.
Khoi - 200 gmJaggery (I used date palm jaggery/ nolen gur) - 200 gm, gratedWater - 1 cup
1. Pour 1 cup of water in a pan and add the jaggery into it. Keep the pan under medium flame.2. Keep on stirring until the jaggery becomes sticky in nature. 3. Now switch off the gas and after 5 minutes add the khoi into it.
4. Mix continuously with spatula for the proper coating of jaggery and after cooling store the murki in air tight container.