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.