Cashewnut Murukku Recipe | Mundhiri Murukku –Easy Diwali Snack Recipes

Cashewnut Murukku Recipe
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.

Mundhiri Murukku recipe

Cashewnut Murukku Recipe

Prep time: 15 mins  |  Cook time: 15 mins  |  Makes: 2 cups
Recipe Cuisine: South Indian  |  Recipe Category: Snacks

Cashewnut Murukku Recipe

Ingredients:

  • Processed Rice Flour – 1 cup
  • Cashewnuts (Mundhiri Paruppu) – 1/4 cup
  • Ghee (Clarified butter) – 1 tsp
  • Salt – to taste
  • Water – to knead
  • Oil – for deep frying

Instructions:

  1. Soak cashew nuts (mundhiri paruppu) in hot water for 15 mins. Grind it to a smooth paste in a mixer grinder.
  2. In a mixing bowl, add processed rice flour, salt and mix well.
  3. Make a well in the center, add the ground cashew paste, ghee and mix with your finger tips till it resembles bread crumbs.
  4. Add water little by little and knead into a smooth dough.
  5. Heat oil in a deep pan for frying. Grease the murukku mould with oil. I used the star nozzle for pressing out the dough. But you can also use the thenkuzhal nozzle.
  6. Check the heat of the oil by putting in a pea sized dough into it. If it rises to the top immediately, the temperature of the oil is correct.
  7. Fill the murukku mould with the prepared dough and press out murukku directly into the hot oil till the pan holds.
  8. Deep fry till golden brown or till the sizzling of the oil sound stops. Repeat with the rest of the dough.
  9. Drain onto a kitchen paper and let it come to room temperature.
  10. Store in an airtight container.

Mundhiri Murukku

Notes:

  1. I have not added asafetida or cumin seeds, but you can do so, if you like.
  2. Cook over medium flame to ensure even cooking and to maintain the uniform color of the murukku.
  3. Use extra water to clean the jar and use that to knead the dough instead of using plain water.
  4. Do not overcrowd the pan while pressing out the murukku dough.  
  5. Do not add more than the mentioned ghee in the recipe as the given measurement will be perfect.

Cashewnut Murukku Recipe

Comments

  1. says

    Good Day Radhika, Made this muruku for Diwali. Came out so well and exactly the same way you had described it. Got me compliments from all of them who tasted it, from kids to 75 year old neighbour. Cant go without mentioning your measurements and the care you take to explain so that whoever tries it gets it right on the first go… I being a person who doesn’t fall under the category of a great cook, executing a dish like this and getting it right the first time is not a everyday happening, Tons of Thanks to you,

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>