Khoi murki aka khoier murki is an integral part of lokkhi puja festival. It is one of the most popular and beloved Bengali dessert recipes which is prepared every year in almost every Bengali house. It is a scrumptious easy Bengali dessert prepared with only two basic ingredients. In this preparation, puffed rice is cooked with jaggery. It is an absolute moreish and does not have any fixed timing to devour.
Usually, in any Bengali house, people prepare khoi murki recipe on Lokkhi puja or one night before the festival. Then they offer it to maa Lokkhi and distribute it among people as prasad. It is a custom followed by generations with joy and happiness. A fresh batch of murki recipe is always prepared on Kojagori Lokkhi puja where homemade sweets are offered to goddess Laxmi.
Table of Contents
About the recipe
Tips and Suggestions
How to make Khoi Murki (step wise photos)
Recipe Card
What is Khoi Murki?
Khoi murki is a hardcore Bengali term where khoi means a specific kind of puffed rice and murki means sweet coated. In this preparation, puffed rice is coated with melted jaggery. There are different ranges of khoi murki recipes that are prepared by using sugar or jaggery. The traditional recipe is prepared with jaggery. Today, I am going to share the gur diye khoi murki recipe with you.
Since I got my senses, I have always seen my mom preparing a big batch of khoi murki every year during Lokkhi pujo. This is like a ritual in most of the Bengali houses.
Khoi murki is not only a homemade dessert, it is always more than that. It contains the love, hard work, skills, memories, emotions, and blessings of your loved ones. For any Bengali, it is a pure nostalgia.
Khoi murki is a Bengali delicacy and it requires very limited and easily available ingredients to get prepared. It gets prepared very quickly. Though it is very simple and easy to make but it requires some skills to prepare it perfectly.
- It is very important to understand that point when the jaggery syrup gets ready. Overcooking makes the murki hard and undercooked syrup makes the murki soggy.
- You need to be quick during the time of preparing khoi murki or else the puffed rice won’t get coated evenly.
Tips to prepare perfect Khoi Murki
- Please follow the measurement for a perfect result.
- You can dry roast the puffed rice before adding it to the syrup for an extra crispy texture.
- Always cook the jaggery till one string consistency.
- Allow the jaggery syrup to release some heat before adding the puffed rice or else the murki will become soggy.
- Mix the puffed rice into the jaggery syrup quickly but in small batches for proper coating.
How to make Khoi Murki?
To prepare khoi murki, first take the puffed rice and clean it properly. If your puffed rice is damp then put a pan on flame and allow it to become completely dry. Add the puffed rice into the pan and dry roast it over medium flame for 3-4 minutes until it is crispy. This step is completely optional. If your puffed rice is fresh and crispy then skip this step.
Now, put a heavy bottom pan on flame and add the grated jaggery. Add a little bit of water and allow the jaggery to melt on medium flame. Once the jaggery melts, let the syrup bubble and cook it until you get one string consistency. You can check the syrup by taking a small bowl with some water. Pour one drop of the jaggery syrup and if it settles down at the bottom then the syrup is ready. At this stage, turn off the flame and allow the syrup to release some heat for 10-15 minutes.
Now add the puffed rice in small batches into the jaggery syrup and stir it continuously so it gets coated evenly. Like this mix all the puffed rice into the syrup. Now the khoi murki is ready to serve.
Many Bengali sweet recipes have already been shared in my previous posts. You can check a few of them like
Rosogolla
Nolen gurer Sandesh
Kalakand
Nolen gur Rosogolla
..And Many more…
Ingredients:
- 150 grams puffed Rice aka Khoi
- 175 grams Jaggery aka akhali Gur
- 75 ml Water
Instructions:
- First, take the puffed rice and clean it properly. If your puffed rice is damp then put a pan on flame and allow it to become completely dry. Add the puffed rice into the pan and dry roast it over medium flame for 3-4 minutes until it is crispy. This step is completely optional if your puffed rice is fresh and crispy then skip this step.
- Put a heavy bottom pan on flame and add 175 grams of grated jaggery. Add 75 ml water and allow the jaggery to melt on medium flame.
- Once the jaggery melts, let the syrup bubble and cook it until you get one string consistency.
- You can check the syrup by taking a small bowl with some water. Pour one drop of the jaggery syrup and if it settles down at the bottom then the syrup is ready.
- At this stage, turn off the flame and allow the syrup to release some heat for 10-15 minutes.
- Now add the puffed rice in small batches into the jaggery syrup and stir it continuously so that it gets coated evenly. Like this mix all the puffed rice into the syrup.
- Now the khoi murki is ready to serve.
Serving Instruction
Serve the khoi murki recipe anytime, anywhere, and enjoy the Bengali delicacy. In fact, it does not require any serving. People take it from a container and have it directly.
How to store Khoi Murki?
Khoi murki can be stored in an airtight container. You can keep it in a cool dry place for 3-4 weeks.
Ingredients
- 150 grams puffed Rice aka Khoi
- 175 grams Jaggery aka akhali Gur
- 75 ml Water
Instructions
- First, take the puffed rice and clean it properly. If your puffed rice is damp then put a pan on flame and allow it to become completely dry. Add the puffed rice into the pan and dry roast it over medium flame for 3-4 minutes until it is crispy. This step is completely optional if your puffed rice is fresh and crispy then skip this step.
- Put a heavy bottom pan on flame and add 175 grams of grated jaggery. Add 75 ml water and allow the jaggery to melt on medium flame.
- Once the jaggery melts, let the syrup bubble and cook it until you get one string consistency.
- You can check the syrup by taking a small bowl with some water. Pour one drop of the jaggery syrup and if it settles down at the bottom then the syrup is ready.
- At this stage, turn off the flame and allow the syrup to release some heat for 10-15 minutes.
- Now add the puffed rice in small batches into the jaggery syrup and stir it continuously so that it gets coated evenly. Like this mix all the puffed rice into the syrup.
- Now the khoi murki is ready to serve.
