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 nutty flavour from cashews. The taste is little different from regular murukku because of the mild sweetness and special flavour that cashew gives.
Servings4
Ingredients
- 1 cup rice flour
- 20 cashews
- 1 tablespoon butter
- 1 teaspoon sesame seeds
- ⅛ teaspoon hing
- salt to taste
- water as needed.
- oil to deep fry
Instructions
- To a bowl add 20 cashews, add ¼ cup hot water to it. Soak for 30 minutes.
- After 30 minutes grind it to a fine paste and set aside.
- To a mixing bowl add 1 cup rice flour, salt to taste and 1 tablespoon butter.
- Mix this well first for butter to be evenly distributed.
- Now add 1 teaspoon sesame seeds, ¼ teaspoon hing and prepared cashew paste.
- Mix it well.
- Add water little by little and mix well.
- Gather to form a soft dough.
- Form cylinders like this so that fitting into murukku press will be easy.
- Fit the mould into the murukku press, I used star shape. Grease murukku press with oil.
- Fill in with dough.
- Press to check.
- .Grease 2-3 ladles and keep it ready. Press on it in concentric circles. Tuck in loose ends so that it doesn't open while frying. I made small murukkus. Pressing in ladles helps to flip in hot oil easily.
- You can press in butter paper or cloth too. Just slide in using a ladle to remove.
- Heat oil. Pinch a tiny pinch of dough and add it. If it rises immediately then oil is heated well. Now add 4-5 murukkus at a time.
- When bubbles and 'shh' sound stops and murukku turns golden drain and remove.
- Repeat to finish.
- Cashew murukku is ready!
Video
Notes
- Soak cashews well – I always soak cashews in hot water for at least 30 minutes. This makes it easy to grind smooth, 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 little water.
- Choosing mould – You can either choose thenkuzhal or star or flower mould which best suits this murukku.
- 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.
Nutrition Facts
Cashew Murukku Recipe | Mundhiri Murukku Recipe
Amount Per Serving (75 g)
Calories 238
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 8mg3%
Sodium 43mg2%
Potassium 84mg2%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 88IU2%
Vitamin C 0.1mg0%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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