Cashewnut Murukku Recipe. Cashewnut is also known as Mundhiri Paruppu in Tamil and I can guarantee you that this cashewnut murukku is the crunchiest murukku of all that, you will get addicted to it like anything.
Of all the murukku recipes that I make, this cashewnut 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.
This is not the hard type at all but simply melts in your mouth and makes an apt choice to be added in 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.
Points to note while making Cashewnut Murukku:
1. I have not added asafetida 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.
6. I have used homemade processed rice flour, but you can also use store bought idiyappam flour.
Cashewnut Murukku Recipe details below:
- Processed Rice Flour – 1 cup
- Cashewnuts (Mundhiri Paruppu) – 1/4 cup
- Ghee (Clarified butter) – 1 tsp
- Salt – to taste
- Water – to knead
- Oil – for deep frying
- 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 processed rice flour, salt and mix well.
- Make a well in the center, add the ground cashew paste, ghee and mix with your finger tips 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 in 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. Repeat with the rest of the dough.
- Cashewnut Murukku is ready.
- Drain onto a kitchen paper and let it come to room temperature.
- Store in an airtight container.