Butter Muruku

Hello everyone,

Butter Murukku is called as Benne muruku(Kanada) or Vennai muruku(Tamil). This crispy muruku is made with rice flour, gram flour and of course butter :). It is usually made during the festivals like diwali and janmashtami. 

I tried to make butter muruku soon after we shifted to US. To my surprise it turned out very crispy and tasty. My husband wanted me to make again to share with his office friends. Since then I follow the same recipe to make it.  

Ingredients:

Rice flour - 3 cups

Besan/Gram flour - 1/2 cup

Roasted gram flour - 1 tbsp

Cumin seeds - 1 tsp

Hing  - 1/4 tsp

Salt as needed

Butter(room temperature) - 2 tbsp

Water as needed

Oil for frying

Method:

1. To make roasted gram flour Take 2-3 tbsp roasted gram in a mixie and grind it to fine powder. Roasted gram flour is ready. 

2. In a mixing bowl, take all rice flour, gram flour, roasted gram flour, cumin seeds, hing, butter and salt. Butter should evenly mix with the flour.

3. Add water little by little and knead the flour to a smooth and tight dough. 

4. Use the star shaped plate to make butter muruku. Grease the muruku maker with oil. 

5. Fill it with prepared dough and tighten the lid.

5. Heat oil on a medium flame to maximum temperature. Squeeze it directly in the hot oil. Flip the muruku to cook on both the sides. Cook until golden brown and drain it in tissue paper. 

6. Allow it to cool down and store it in an air tight container. 

Notes:

1. Do not squeeze more and over mess. Muruku will not be cooked properly. 

2. Make sure the dough is not too soft otherwise muruku will absorb more oil.

Ribbon Pakoda

Hello Everyone,

Ribbon Pakoda|Robbon Muruku|Nada|Ola Pakoda is an Indian snack prepared during festivals days especially Diwali. It can be made using rice flour, gram flour and roasted gram flour or only gram flour or rice flour and roasted gram flour or rice and gram flour. If you want to retain the crisp for more than a week, I would suggest making it with rice flour, gram flour and roasted gram flour.

All three flour is mixed with water to form a dough and then pressed in oil using muruku maker.

Ingredients:

Rice flour- 3Cups

Gram flour/Kadala Maavu/Besan - 1 Cup

Roasted gram flour - 1/2 Cup

Hot Oil - 1tbsp

Melted Butter - 1tbsp

Hing a pinch

Red Chili Powder - 1tsp

Salt and Water as required

Method:

1. In a bowl, take rice flour, gram flour, roasted gram flour, hing, red chili powder, salt, hot oil, butter and mix well.
2. Add water little by little and knead the dough using hand to make a smooth, non-stick and soft dough.
3. Fix the muruku maker with ribbon pakoda mold. Grease the muruku maker with oil.
4. Heat oil in a Kadai.
5. Fill the muruku maker with prepared dough. Close and tighten the muruku maker.
6. Press the dough into the hot oil by moving the hand in circular way.
7. When the bubble reduces, flip the muruku and cook until the bubble stops or until it is crispy in both sides.
8. Drain them in a paper towel. Server with hot coffee or tea.
9. Store in an air tight container to retain the freshness.

Cashew Burfi/Kaju Burfi

Hello Everyone,

My mom used to make this often during my childhood days. I must say she is expert in making this delicious sweet. Everyone in our family love this especially my son. Whenever my mom visits my place, she used to make this for him. We moved to USA and my son asked me to make this.. phew, I don't know how to make. My mom gave me this recipe and I started making this. This has become fav for my friends here.

Ingredients
1 Cup Cashew
1 Cup Besan flour
1 Cup Milk
1 Cup Fresh Grated Coconut
1 Cup Ghee + 2 tbsp ghee in case needed while stirring
3 Cups Sugar

Method
1. Soak cashew in cup of milk for 1-1.5 hrs. Grind soaked cashew, milk and coconut to smooth paate. Keep it aside.
2. Heat and melt Ghee in a large pan/ non stick pan. Add Besan to ghee and mix well without any lumps. Switch off the flame.
3. Add ground cashew, milk, coconut paste and 3 Cups of sugar to ghee and besan. Mix well thoroughly without lumps.
4. Switch on the flame. Start stirring.
5. Stir continuously on low flame.
6. Mixture starts to thicken. Stir until it is thick paste. The mixture should separate from the pan.
7. Add 1 or 2 tbsp ghee if needed so that mixture doesn't stick it the pan.
8. Switch of the flame. Grease large plate with ghee.
9. Transfer cashew mixture to the plate. Let it cool down for 5-10 mins. Cut it to diamond shaped pieces.