Go Back

Cashewnut Murukku Recipe | Mundhiri Murukku

Cashewnut Murukku or Mundhiri Murukku for Diwali.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Snacks
Cuisine South Indian
Servings 1 cup


  • Processed Rice Flour – 1 cup
  • Cashew nuts or mundhir paruppu - 1/4 cup
  • Ghee - 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.