MURUKKU WITH INSTANT MURUKKU MIX

      Yet another easy Murukku Recipe with readymade Murukku Mix.  This is my friend Santhini's Recipe.  A wonderful, crispy, tasty Murukku prepared with a combination of Babas and Lingams Murukku Mavu and Coconut Milk.  She always sends us a batch of Murukku for Diwali. My husband is a big fan of this Murukku, that as a default he calls her and secures a batch of Murukkus before Diwali.  To be frank, it is one goodie we wait during every Diwali. Perfect, crispy, non-oily and a tasty Murukku. As usual, I ended up asking her for the recipe and here you go with a tasty Coconut Milk Murukku with ready-made Murukku Flours.
     You may all wonder what is so special about making Murukkus with Instant/ready-made Murukku Flours.  Knead the ingredients, maybe follow the instructions behind the pack. That's it there you go with Murukkus. It is absolutely not true to the fact.  I have found quite a number of trial & errors before I perfected Murukkus with ready-made flours.  You may need a perfect ratio of Butter & Water/Coconut Milk to get crispy, tasty, non-oily Murukkus.  One similar recipe and an all-time favourite recipe at home is the "Coconut Milk/Thengai Paal Murukku" I perfected with Babas Murukku Mix.
     My friend Santhini's Murukku recipe is an all-time fool-proof recipe which fits into a perfect Murukku recipe. The speciality of this Murukku recipe is that it is crispy, and also it isn't oily.  She uses chilled Coconut Milk and Ice cold Water to knead the flour.  Maybe that is the trick behind crispy Murukkus.  This is a tried & tested recipe and this is especially for my Malaysian & Singapore friends who can easily get hold of these two brands in the market. This Murukku Recipe is a simple version prepared with Babas & Lingams ready-made Murukku Mix.  Babas & Lingams are two common names in the field of ready to use Spices, Masalas, Flours and Snack-mixes brand available in Malaysia and Singapore. This can be one easy addition to your 'DIWALI BAKSHANAM' list.  Try your hand with this easy, crispy & flavourful Murukku Recipe for this festive season.



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Cuisine - Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Medium
Yields -  60-65 Medium-sized Murukkus
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes


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HOW TO MAKE MURUKKU WITH INSTANT MURUKKU MIX

 

INGREDIENTS:

Babas Murukku Mix - 1 Packet (500 Gms = 2 Cups)
Lingam Murukku Mix - 1 Packet (500 Gms = 2 Cups)
Coconut Milk - 3 Cups
Butter - 1/2 Cup
Sesame Seeds - 2 Tbspns
Ajwain - 2 Tspns
Cumin Seeds -  2 Tspns
Ice Water - as required
Salt - To Taste

To Deep Fry:

Oil

METHOD:

For Murukku with Instant Murukku Mix:

• Wash, Ajwain, Cumin Seeds and Sesame Seeds separately and allow it dry in a kitchen towel.
• Soften the Butter and keep it aside.
• Keep the Coconut Milk in the refrigerator for about 2-3 hours or until chilled.
• Mix both the Murukku Flours, Butter, Ajwain/Cumin seeds, Sesame Seeds and Salt to Taste.
• Pour in the cold Coconut Milk to the above mix, a little at a time, and knead it into a smooth & soft dough.
• If the Coconut Milk is not enough, add Ice cold Water until you get a pliable dough.
• The dough should be pliable and kneaded without any cracks.

 

To Fry Murukku:

• Heat Oil in a deep pan.
• Place some dough into the Murukku Mould and press the dough through it. 
• Make a few swirls onto the reverse surface of a slotted spoon or directly press the Murukkus into the oil.
• Drop the shaped murukkus gently into the hot oil, fry the Murukku until it turns into golden brown and the sizzling sound stops. 
• Drain the Murukkus on a Paper Towel.
• Follow the suit for the  rest of the dough.
• Allow the Murukkus to cool down completely before storing.
• Store the Murukkus in airtight jars.

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NOTES :

• Both the packets yields about 4 Cups of Murukku Flour.
• The dough should be kneaded into a pliable dough.
• It should not be sticky or too hard, and should be kneaded without any cracks.
• Butter should be at room temperature before mixing it into the flour.
• Butter is one main ingredient for crispy and soft Murukkus.
• Do not substitute Butter with Ghee or Margarine.
• For this Murukku recipe, use chilled Coconut Milk & Ice cold water to knead the dough.
• Adding Coconut Milk is purely optional, can prepare the same recipe by just kneading the dough using Ice-cold Water.
• You can press this Murukkus directly into the oil. Be careful while doing so.
• If stored properly, it stays good for a Week up to 10 days.