Cashew Murukku is a rich, tasty savoury made by blending cashew paste in the regular making of murukku. Cashew Murukku is a must try at home for the joy of cooking and to make moments special.
Cashew Murukku is the one of best murukku recipes that I tried this year. Ever since I saw this cashew murukku recipe in Nithis space, I’ve been wanting to try and glad that I tried this year atleast
This murukku is quite addictive and has a melt in the mouth texture with the flavour from cashews that anyone will easily fall for it. Even Mittu who is not fond of eating cashews as such loved this murukku.
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Diwali recipes collection
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Cashew Murukku
Cashew Murukku is a rich, tasty savoury made by blending cashew paste in the regular making of murukku. Cashew Murukku is a must try at home for the joy of cooking and to make moments special.
Servings2
Ingredients
- 1 cup rice flour
- 20 nos whole cashews
- 1 tablespoon ghee
- salt to taste
- oil to deep fry
Instructions
- Measure cashews and soak it in hot water for at least 15mins.
- Transfer to mixer with the water and grind it to a fine paste.
- 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. 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.
- 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 Cashew Murukku with tea.
Notes
- Regulate flame and cook, do not cook in high flame.
- I used store bought Idiyappam Flour. You can use homemade rice flour too.
- You can add 1/4 teaspoon sesame / jeera for extra flavor.
- You can add 1/4 teaspoon chilli powder if you prefer.
- I used my kutti kadai for frying as I made very small quantity.
- Measure ghee in room temperature, no need to melt it.
- If you are making in larger quantity keep the dough closed to avoid from drying.
- If the dough becomes too watery adjust by dusting little rice flour if its too tight sprinkle little water and mix to get the perfect dough.
- I used my thenkuzhal murukku press mould. You can even use star press if you like.
- You can either make swirl murukku or uthiri murukku as per your preference.
Nutrition Facts
Cashew Murukku
Amount Per Serving (75 g)
Calories 414
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 19mg6%
Sodium 1mg0%
Potassium 127mg4%
Carbohydrates 67g22%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Vitamin C 0.1mg0%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Cashew Murukku Recipe Step by Step
- Measure cashews and soak it in hot water for atleast 15mins.Transfer to mixer with the water and grind it to a fine paste.
- 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.
- 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.
- 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
- Regulate flame and cook, do not cook in high flame.
- I used store bought Idiyappam Flour.You can use homemade rice flour too.
- You can add 1/4 teaspoon sesame / jeera for extra flavour.
- You can add 1/4 teaspoon chilli powder if you prefer.
- I used my kutti kadai for frying as I made very small quantity.
- Measure ghee in room temperature, no need to melt it.
- If you are making in larger quantity keep the dough closed to avoid from drying.
- If the dough becomes too watery adjust by dusting little rice flour if its too tight sprinkle little water and mix to get the perfect dough.
- I used my thenkuzhal murukku press mould.You can even use star press if you like.
- You can either make swirl murukku or uthiri murukku as per your preference.
Coral crue
very interesting use of cashew! must taste delicious!
Shailaja A P
You're great really, oh the dedication you have hats off
Unknown
Can I use broken cashews?
SHARMILEE J
Yes you can…
Nirmal
I'll try ds one for diwali
Nirmal
Semma I'll try ds for diwali
Nirmal
Semma , I'll try ds for diwali
Shabana Thilress
I actually made this today, came out very well…..thank you for this recipe….I would like to know how long this can be stored????
SHARMILEE J
Keeps well atleast for a week…keep in airtight container
Its Saran
Hi How to find out whether the oil is hot enough or not ?
SHARMILEE J
Pinch a small portion from the dough and add it to hot oil, if it rises up immediately then oil is hot and perfect for frying
Unknown
I tried it today and came out very well..thanks for ur recipe !
Nandita Iyer
Wow, i like the sound of this! Want to try, although I have never tried making tenkuzhal on my own 🙂
Subhashree Shreeram
I tried making cashew murukku and it disintegrated the moment I dropped it in oil for frying. Can you pls help me fix my mistake so that I can try making it for diwali this time?
Sharmilee J
If ghee is more murukku may disintegrate else if the dough is loose also it may split up while frying.