You may all wonder what is so special about making Murukkus with Instant/ready-made Murukku Flours. Knead the ingredients, maybe follow the instructions behind the pack. That’s it there you go with Murukkus. It is absolutely not true to the fact. I have found quite a number of trial & errors before I perfected Murukkus with ready-made flours. You may need a perfect ratio of Butter & Water/Coconut Milk to get crispy, tasty, non-oily Murukkus. One similar recipe and an all-time favourite recipe at home is the “Coconut Milk/Thengai Paal Murukku” I perfected with Babas Murukku Mix. This is my friend Santhini’s Recipe. A wonderful, crispy, tasty Murukku prepared with a combination of Babas and Lingams Murukku Flour and Coconut Milk. This Instant Murukku recipe is an all-time fool-proof recipe which fits into a perfect Murukku recipe. The speciality of this Murukku recipe is that it is crispy, and also it isn’t oily. She uses chilled Coconut Milk and Ice cold Water to knead the flour. Maybe that is the trick behind crispy Murukkus. This is a tried & tested recipe and this is especially for my Malaysian & Singapore friends who can easily get hold of these two brands in the market. This Murukku Recipe is a simple version prepared with Babas & Lingams ready-made Murukku Mix. Babas & Lingams are two common names in the field of ready to use Spices, Masalas, Flours and Snack-mixes brand available in Malaysia and Singapore. This can be one easy addition to your ‘DIWALI BAKSHANAM’ list. Try your hand with this easy, crispy & flavourful Murukku Recipe for this festive season. Just keep in mind to follow the below given tips for perfect Murukkus: Both the packets yields about 4 Cups of Murukku Flour. The dough should be kneaded into a pliable dough. It should not be sticky or too hard, and should be kneaded without any cracks. Butter should be at room temperature before mixing it into the flour. Butter is one main ingredient for crispy and soft Murukkus. Do not substitute Butter with Ghee or Margarine. For this Murukku recipe, use chilled Coconut Milk & Ice cold water to knead the dough. Adding Coconut Milk is purely optional, can prepare the same recipe by just kneading the dough using Ice-cold Water. You can press this Murukkus directly into the oil. Be careful while doing so. If stored properly, it stays good for a long time.
- 2 Cups of Babas Murukku Mix
- 2 Cups of Lingam Murukku Mix
- 3 Cups of Coconut Milk
- 1/2 a Cup of Butter
- 2 Tablespoons of Sesame Seeds
- 2 Teaspoons of Omam/Ajwain
- 2 Teaspoons of Cumin Seeds/Jeera
- Required amount of Ice Water
- Salt to Taste
- Oil for Deep Frying
- Wash, Ajwain/Omam, Cumin Seeds and Sesame Seeds separately and allow it to dry in a kitchen towel.
- Soften the Butter and keep it aside.
- Keep the Coconut Milk in the refrigerator for about 2-3 hours or until chilled.
- Mix both the Murukku Flours, Butter, Ajwain/Cumin seeds, Sesame Seeds and Salt to Taste.
- Pour in the cold Coconut Milk to the above mix, little at a time and knead it into a smooth & soft dough.
- If the Coconut Milk is not enough, add Ice cold Water until you get a pliable dough.
- The dough should be pliable and kneaded without any cracks.
- Heat Oil in a deep pan or a wok.
- Place some dough into the Murukku Mould and press the dough through it.
- Make a few swirls onto the reverse surface of a slotted spoon or directly press the Murukkus into the oil.
- Drop the shaped murukkus gently into the hot oil, fry the Murukku until it turns into golden brown and the sizzling sound stops.
- Drain the Murukkus on a Paper Towel.
- Follow the suit for the rest of the dough.
- Allow the Murukkus to cool down completely before storing.