Cashew Murukku Recipe | Mundhiri Murukku Recipe

Cashew Murukku is a rich and tasty snack made by adding cashew paste into the normal murukku dough. It comes out crisp and crunchy with nice nutty flavor from cashews. The taste is little different from regular murukku because of the mild sweetness and special flavor that cashew gives.

This murukku is good choice to make for festival times or even just for evening tea. It does not take too much time and comes out very flavorful. The cashew in the dough gives a richer taste and makes it stand out from other usual snacks we make at home.

Jump to:

• About Cashew Murukku
• Cashew Murukku Ingredients
• How to make Cashew Murukku Recipe Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Cashew Murukku

Cashew Murukku is a South Indian deep-fried snack with little twist from the normal version. Usually murukku is made with rice flour and simple spices, but here soaked cashews are ground into a paste and mixed with the flour. It gives a nice buttery and nutty flavor which makes the murukku taste rich.

The texture of this murukku is slightly different from regular. It is crisp but has a light softness inside when you bite. The cashew flavor always makes it feel little special. The cashew paste blends with rice flour very well and adds a natural sweetness. This makes it suitable for kids also as it is not very spicy.

You can try small variations like adding sesame seeds, cumin seeds or even a pinch of chilli powder if you prefer spicier version. The shape can be made using thenkuzhal press or even star press depending what you like. You can also make uthiri murukku (broken style) or swirled whole murukku. Both ways it tastes nice.

I usually make this murukku in small batch during weekends. Sometimes I pair it with tea in evening, and it always feels like a treat. It is also nice to prepare during festivals to share with family.

Cashew Murukku Ingredients

• Rice flour - I have used store bought idiyappam flour, it gives crisp texture to murukku. You can also use homemade rice flour if you have, both works well.
• Cashews - I soaked cashews in hot water for some time and grind it to smooth paste. This paste makes the murukku rich, soft and also gives light nutty taste.
• Ghee - I added ghee while mixing flour, it gives nice aroma and makes murukku break easily while eating.
• Oil - I used oil for deep frying, it should be hot enough so murukku cooks even, but not too smoking hot.

Why This Recipe Works

• This recipe is very easy to make with basic things you already have in kitchen.
• It has cashew paste mixed in, so the murukku taste rich and also bit nutty.
• It comes out crisp but not too hard, so it is nice to eat and enjoy with tea.
• You can also add small flavors like sesame, jeera or even chilli powder if you like.
• It is really a good snack for evening tea time.

Similar Recipes

• Thenkuzhal murukku
• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku

How to make Cashew Murukku Recipe Step by Step

1.Measure cashews and soak it in hot water for at least 15 minutes. Transfer to mixer with the water and grind it to a fine paste.

2.In a mixing bowl take rice flour, add cashew paste, ghee and required salt. Mix well with your hands. Now add water little by little.

3.Gather together to form a smooth non sticky dough. Grease the murukku press and use the murukku press(I used the thenkuzhal mould). Now fill the murukku press with dough. Heat oil - and press in concentric circles directly in oil. Do not overcrowd.

4.Turn and cook till slightly golden. Once the shh sound ceases remove them and drain in tissue paper. Break it roughly or you can keep them as whole murukku too.

Serve with tea.

Expert Tips

• Soak cashews well - I always soak cashews in hot water for at least 15 minutes. This makes it easy to grind smooth paste, otherwise the dough may get chunks.
• Make smooth dough - I add water little by little while mixing. It should be soft and non sticky. If it gets watery, sprinkle little rice flour. If it's hard, sprinkle water.
• Choose mould carefully - I mostly use my thenkuzhal press, but sometimes I try with star mould for different look. Both come out good.
• Fry in right flame - I always keep the flame medium. If oil is too hot, murukku will turn brown fast but stay raw inside. If oil is too low, murukku will drink oil.
• Cover the dough - If I make in big batch, I always keep the dough covered with cloth so it does not dry and crack while pressing.

Serving and Storage

Serve this as evening snack along with evening drink or as a side snack for lunch during festivals. It goes well as a snack just by itself also. Once it cools completely, store in clean airtight box. It stays good for about a week and remains crisp.

FAQS

1.Can I skip cashews?

Yes, you can skip but then it becomes regular murukku. Cashews give the rich taste.

2.Can I add spices?

Yes, you can add some sesame, cumin or any spice you like to add.

3.Which mould works best?

I usually use thenkuzhal mould, but star mould also looks nice.

4.Can I make the dough earlier?

Better to make fresh, but if making large batch keep dough covered to avoid drying.

5.Is this suitable for kids?

Yes, it is mild and not spicy, kids will enjoy the nutty taste.

If you have any more questions about this Cashew Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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