30g butter or margarine, softened at room temperature
560ml coconut milk (from 1 grated coconut)
Sift rice flour and black gram flour into a non-stick frying-pan. Fry over a gentle low heat for 4-5 minutes. Stir constantly to prevent flours from burning or getting brown. Remove and leave overnight, preferably, to cool completely. Put prepared flours into a mixing bowl and add salt, cumin, ajowan seeds and sesame seeds. Mix in butter or margarine and gradually pour in enough coconut milk to mix into a stiff dough.
Put enough dough into a muruku mould fitted with a star nozzle and pipe into spirals, starting from the centre, onto square pieces of greaseproof paper.
Lightly press the tail end of the dough against the side of the coil of dough (this is done to prevent the muruku from uncoiling or getting out of shape during frying.)
Once all the dough is used up, heat enough oil in a wok until just hot but not smoking. Slide in the muruku dough and fry over medium heat until golden brown and crispy.
Remove and drain muruku on several layers of kitchen paper.