Cashewnut Murukku Recipe. This mundhiri murukku is the crispiest & easiest murukku to make & it is simply quite addictive in nature to eat as well. It also uses very few ingredients that are already available in your pantry.
Cashewnut is also known as Mundhiri Paruppu in Tamil & adding them to the murukku makes it extra light, rich & crunchy at the same time.
Of all the murukku recipes that I make, this cashew nut 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.
Table of Contents:
This is not the hard type at all but simply melts in your mouth and makes an apt choice to be added to the South Indian mixture that we usually make at home for Diwali.
So I do not bother with making a perfect round murukku like I make other Murukku varieties but just like that press them directly into the oil just like Butter Murukku.
Ingredients
Flour: I have used homemade processed rice flour to make this murukku. But you can also use store-bought idiyappam flour.
Cashewnuts: The star of this murukku that makes it light, rich & crunchy.
Ghee: Adds more aroma to the murukku.
Salt & water: Salt is added for taste & water is added to make the dough.
Oil: Use refined groundnut oil for deep frying to get a good taste & for the snack to remain fresh longer.
Instructions
To make cashew nut murukku,
Soak cashew nuts (mundhiri paruppu) in hot water for 15 mins. Grind it to a smooth paste in a mixer grinder.
In a mixing bowl, add homemade processed rice flour, salt and mix well.
Make a well in the center, add the ground cashew paste, ghee and mix with your fingertips till it resembles bread crumbs.
Add water little by little and knead into a smooth dough. You can also use the water used to rinse the mixie jar.
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.
Check the heat of the oil by putting a pea-sized dough into it. If it rises to the top immediately, the temperature of the oil is correct.
Fill the murukku mould with the prepared dough and press out murukku directly into the hot oil till the pan holds.
Deep fry over medium-low flame till golden brown or till the sizzling of the oil sound stops. Drain into kitchen paper or a plate. Repeat with the rest of the dough.
Cashewnut Murukku is ready.
Recipe Notes
1. I have not added asafoetida 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.
FAQ's
You can use almonds in place of cashew nuts. Make sure to remove the skin of the almonds before grinding them to prevent the change of color.
Let the cashew nut murukku come down to room temperature first. Then store in a clean & dry airtight container.
These mundhiri murukku stay crisp & crunchy for up to a fortnight. Store only at room temperature.
Related Recipes
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Recipe
Cashewnut Murukku Recipe | Mundhiri Murukku
Ingredients
- 1 cup Processed Rice Flour
- ¼ cup Cashew nuts or mundhiri paruppu
- 1 teaspoon Ghee
- Salt to taste
- Water to knead
- Oil for deep frying
Instructions
- Soak cashew nuts (mundhiri paruppu) in hot water for 15 mins. Grind it to a smooth paste in a mixer grinder.
- In a mixing bowl, add homemade processed rice flour, salt and mix well.
- Make a well in the center, add the ground cashew paste, ghee and mix with your fingertips till it resembles bread crumbs.
- Add water little by little and knead into a smooth dough. You can also use the water used to rinse the mixie jar.
- 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.
- Check the heat of the oil by putting a pea-sized dough into it. If it rises to the top immediately, the temperature of the oil is correct.
- Fill the murukku mould with the prepared dough and press out murukku directly into the hot oil till the pan holds.
- Deep fry over medium-low flame till golden brown or till the sizzling of the oil sound stops. Drain into kitchen paper or a plate. Repeat with the rest of the dough.
- Cashewnut Murukku is ready.
- Let it come to room temperature before storing it in an airtight container.
singh anjali
its is lookind too good and tantalizing
singh anjali
I have seldom seen something look so tantalizing.....its wow
Priya Purush
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,
Radhika Subramanian
Thank you very much for the feedback Priya. I'm so happy to hear that the murukku was appreciated and got you compliments. Hope you had a wonderful Diwali.