I guarantee you that you will be addicted to this murukku like anything. Of all the murukku recipes that I make, this cashewnut murukku is the most loved by all when I make them for Deepavali. This is so crunchy and crisp when compared to all the murukkus (chaklis), that you can actually hear the crunchy cracking sound when you are eating them. This is not the hard type at all but simply melts in your mouth and makes an apt choice to be added in the South Indian mixture that we usually make at home for Diwali. So I usually do not make a spiral shape of it but just like that press them directly into the oil.
- I have not added asafetida or cumin seeds, but you can do so, if you like.
- Cook over medium flame to ensure even cooking and to maintain the uniform color of the murukku.
- Use extra water to clean the jar and use that to knead the dough instead of using plain water.
- Do not overcrowd the pan while pressing out the murukku dough.
- Do not add more than the mentioned ghee in the recipe as the given measurement will be perfect.