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Showing posts with label DIWALI RECIPES. Show all posts
Showing posts with label DIWALI RECIPES. Show all posts

September 15, 2020

Rabri Recipe - How To Make Rabdi Without Condensed Milk

Making traditional rabdi/ rabri at home without condensed milk and khoya was in my long time pending list. Rabdi is basically a North Indian special dessert recipe prepared by boiling and reducing the milk till thick by collecting the malai(skin of milk). Its also known as lachha rabdi in Hindi.

Last year, when I prepared instant Malpua, I tried instant rabdi recipe with condensed milk in microwave. It was so quick and easy. After that, I prepared this traditional method of making rabdi for Krishna jayanthi to post under North Indian Krishna Janmashtami special recipes. Though this traditional rabdi is a time consuming process, the end result makes you forget the pain.

I have always thought rabdi and South Indian special dessert basundi are the same. But after preparing this rabri from scratch, I found there are some differences between rabdi and basundi in consistency, taste and method of preparation. Rabri is thicker than basundi. You can enjoy it warm or serve it chilled. You can enjoy eating as such or with malpua, jalebi, shahi tukda or even with gulab jamun. Tastes so good !

Ok friends, lets see how to make rabdi / rabri at home with step by step pictures and video.


  

Rabdi Recipe - How to make Rabri for malpua


Rabdi Recipe - How to make Rabri for malpua

Rabdi Recipe - How to make Rabri for malpua at home


Cuisine: North Indian
Category: Sweet
Serves: 2
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup = 250ml
  • Full cream Milk - 1/2 liter ( 2 cups)
  • Sugar – 1.5 to 2 tbsp (adjust)
  • Chopped cashews, almond, pista - a handful
  • Saffron threads - few
  • Cardamom powder - 1/4 tsp
  • Rose water - few drops
HOW TO MAKE RABDI / TRADITIONAL RABRI RECIPE
  1. Pour the full cream milk in a kadai.
  2. While the milk boils, keep collecting the malai/ cream/skin that forms on top.
  3. Bring the cream to the sides of kadai and collect it.
  4. Add sugar, saffron and cardamom powder once the milk is reduced to 1/3rd.
  5. Boil for few more minutes till its reduced to 1/4th of its quantity. Switch off the flame.
  6. Scrape the malai from sides of kadai and mix with the milk.
  7. Remove and add rose water, garnish with chopped nuts.
  8. Serve warm or chilled with Malpua, Gulab jamun, Shahi tukda, Jalebi !
METHOD - STEP BY STEP PICTURES
  • Pour the thick, full fat milk in a wide based kadai. Boil well. When the milk starts to rise, lower the flame and let it boil. Keep a wooden ladle over the kadai diagonally. It helps to prevent spilling of milk when it boils in medium flame. While it boils, cream/skin forms on top of milk which is called as malai in Hindi / paalaadai in Tamil . Keep the flame low to medium.

  • Use a ladle or spoon and move the cream to the sides of kadai. Repeat the same and collect it in the sides of kadai. Do not stir the milk continuously because malai won’t form on top. So boil the milk patiently in low to medium flame such that malai keeps forming on top. But don’t forget to stir the milk occasionally till the bottom of kadai because there are chances of milk getting burnt in the bottom.
    rabdi recipe
  • Collect the malai and deposit in the side of kadai. Milk boils and reduce in quantity. In the mean time, you can chop the nuts and set aside. Once it is reduced to 1/3rd of its quantity, add sugar, saffron threads, cardamom powder.
    rabdi recipe
  • Mix well and boil till the sugar melts. Milk turns slightly yellow in color. When the milk is reduced to 1/4th of its quantity, switch off the flame. Scrape the malai from the sides of kadai and add to the milk. Mix well and serve. Rabri thickens as it cools down. So switch off at the right stage. Make sure its not thick.
    rabdi recipe
  • Lastly add few drops of rose water and chopped nuts.(I din't blanch the badam. I used it with skin). Mix well and serve warm or chilled by refrigerating it for an hour. You can serve and consume as such or serve with rabri with malpua, gulab jamun, jalebi, Imarti or with shahi tukda. Enjoy !

Note

  • Do not stir the milk continuously or often because it prevents the formation of cream on top of milk.
  • Don’t forget to stir the milk occasionally otherwise milk gets burnt in the bottom of pan.
  • Adjust the quantity of sugar as per your taste buds.
  • Do not skip rose water or use kewra essence for a nice and unique flavor to rabdi.
  • Do not make it too thick because rabri thickens as it cools down. So switch off the flame when its slightly thin in consistency. Adding malai makes it thick.
  • I din't blanch / peel the skin of almonds/ badam. If you wish, you can do it by soaking in hot water for 30 minutes.

Try this traditional Rabdi recipe at home and enjoy !










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August 7, 2020

Aval Murukku - Instant Poha Murukku Recipe - Gokulashtami Special Recipes

aval murukku
Last year during Gokulashtami , I bookmarked this aval murkku recipe / Poha murukku to try. But I couldn’t do it. So this year, I started making my Gokulashtami recipes with this easy, instant murukku recipe without butter. I just used store bought rice flour, ground poha, pottukadalai maavu/ roasted gram dal flour, hot oil and spices for flavor. I never thought it comes out so crispy and crunchy. It was a super hit at home. I referred so many YouTube videos, blogs, cookbooks for this recipe. When I was going through the comments section, I saw many people complained about more oil absorption. So I was also worried about it. But surprisingly, this aval murkku didn’t drink more oil as I thought. Due to the addition of roasted chana dal @ roasted gram dal flour( Pottukadalai maavu), it does absorb oil to some extent but not much. The crispness and flavor of this murukku is really good. For an instant chakli recipe, this is really good and quick to make. In this recipe, I have used thin poha / paper aval. You can use thick poha too.

For this Krishna Janmashtami, if you are planning to try some Instant murukku recipe, then you must try this. I am sure you will love it. Friends, lets see how to make instant aval murukku recipe with step by step pictures and video. Please check the NOTES section for all the details to make perfect murukku.

Check out my other Gokulashtami special recipes !



aval murukku recipe

Aval murukku recipe/ Instant poha chakli recipe


Aval murukku recipe/ Instant poha chakli recipe

Instant murukku recipe using pressed rice / aval / Poha, rice flour, gram dal flour and hot oil.


Cuisine: Indian
Category: Snacks
Serves: 14
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 240ml
  • Rice flour - 1 cup
  • Poha / Pressed rice / rice flaked / Aval - 1/2 cup ( I used thin rice flakes)
  • Roasted gram dal / Pottukadalai - 1/4 cup
  • Hot cooking oil - 1 tbsp
  • Red chilli powder - 1 tsp
  • Hing / Asafetida - 1/4 tsp
  • Ajwain /Carom seeds - 1 tsp (crush in hands and add it)
  • Salt & water - as needed
  • Cooking oil – to deep fry ( I used refined oil)

HOW TO MAKE AVAL MURUKKU

  1. In a mixie jar, grind poha and roasted gram dal to a fine powder.
  2. Take a wide bowl. Sieve the ground poha mixture, rice flour.
  3. Add red chilli powder, salt, hing and ajwain seeds crushed in hands.
  4. Mix well. Add hot cooking oil and mix well. Then add water gradually.
  5. Make a smooth, non-sticky dough. Cover with a wet cloth till use.
  6. Take a chakli maker with round or star holes mould. Fill a portion of dough.
  7. Press it in the back of ladle and shape the murukku as you like.
  8. Heat oil and deep fry the murukku in batches. Cook both the sides till bubbles stop completely.
  9. Remove and drain the excess oil in a tissue paper. Store in a box after the murukku cools down.
  10. It stays good for a week. Enjoy !

METHOD - STEP BY STEP PICTURES

  • Take all the ingredients required to make aval murukku recipe. Grind aval /poha and roasted gram dal together to a fine powder.
    aval murukku recipe
  • In a wide bowl, place a sieve. Add the ground flour, rice flour and sieve well. To this, add red chilli powder, salt, hing and ajwain seeds by crushing in the hands slightly ( It helps to release more flavor). Mix well.
    aval murukku recipe
  • Add 1 tbsp of very hot oil to the flours. Mix using a ladle to handle the hot oil. Then mix it with your hands to spread the oil evenly all over the flour. After mixing, you should be able to hold and make a shape out of it. Refer picture below for better understanding.
    aval murukku recipe
  • Now add water gradually and make a smooth, non-sticky dough. This dough takes more water than usual. I used nearly 1.25 to 1.5 cups of water. Make sure the dough is not too hard with cracks or too soft and sticky. Cover the dough with wet cloth.
    aval murukku recipe
  • Take the murukku press/ chakli maker with round shaped holes or star holes as you wish. I used a 5 holed mould as shown in the picture below. Fill the dough and press to make shapes. Remember to cover the unused dough with a wet cloth always. It helps to prevent the drying.
    aval murukku recipe
  • Press the murukku in the back of ladle. If the murukku gets cut while pressing, you need to add more water to the dough. Heat oil to deep fry. Drop a pinch of dough. If it rises to top immediately, oil temperature is right. Lower the flame to medium and drop one or two murukku per batch based on the size of kadai.aval murukku recipe
  • Fry patiently in medium flame, flip and cook both the sides till bubbles stop completely. Do not cook in high flame. Murukku turns brown in color. Remove and drain in a tissue paper. Store in a box after the murukku cools down completely. Stays good and crispy for a week !aval murukku recipe

Note

  • You can use store bought plain rice flour for this recipe. No need to use idiyappam or kozhukattai flour.
  • I did not dry roast the flour.
  • I used thin poha here. You can use thick ones too. 
  • Do not add more hot oil or more roasted gram. Then murukku absorbs more oil while cooking.
  • Always cover the murukku dough with a wet cloth while unused. 
  • Murukku becomes hard if you reduce the quantity of hot oil. You can also use melted butter instead of hot oil.
  • Shaping will not be prefect if the dough is too hard with less moisture. String gets cut while pressing. To avoid this, sprinkle some water to the dough. Mix well and then shape it.
  • Heat of the oil should be correct for crispy murukku. If its too hot, murukku turns brown at the outside and inside remains soft.
  • If the oil starts smoking, you can switch off the flame. Bring it to right temperature and then start to fry again. Adjust the flame whenever needed.
  • Murukku turns soggy or soft if you don’t fry it until bubbles cease. So fry in medium flame patiently till bubbles stop completely.
  • Murukku turns hard if you add less fat or if the dough is too tight. 
  • Murukku absorbs more oil if the oil temperature is less or if the dough is sticky and wet. 

Try this easy, crispy Aval murukku / Poha chakli for this Gokulashtami and enjoy !






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May 25, 2020

Besan Ka Halwa Recipe / Kadalai maavu Halwa

besan ka halwa
Besan ka halwa in Hindi( Kadalai maavu halwa in Tamil) is a rich and delicious Indian dessert recipe. It is prepared with besan flour, sugar, ghee, milk, water flavored with cardamom powder and garnished with nuts. Though its a very simple recipe, it needs some patience and continuous attention to make it perfect. Roasting besan flour patiently is the key to make a flavorful halwa else halwa tastes and smells raw.

This halwa can be prepared adding water or milk. Color of halwa varies as per the use. I used water here. For variations, you can use jaggery instead of sugar. Do not reduce the quantity of ghee and sugar mentioned. It will affect the taste and texture of this besan halwa. For making this halwa, I used pure cow's ghee from Ghee store. It came so well !!

Recently I got a pack of pure desi cow ghee and wood pressed sesame oil and ground nut oil from Ghee store for my review. Ghee store is an online shop where they sell organic pure desi cow ghee, buffalo ghee, brown ghee, cold pressed and wood pressed oils and organic honey. All their products are traditionally prepared without machines. They use wood fire for preparation and is done 100% manually. So they give assurance to the flavor, taste and purity.

As they promised, I found the ghee, sesame oil and groundnut oils are so good, fresh and flavorful. We all just loved it. Price is also reasonable when compared to some other brands who sells A2 ghee at a very high price. I am sure I will buy their products regularly in future. I would recommend this brand for my friends and family too.

Friends, do check out their website gheestore.in  and place your orders. You can try their sample pack at a minimal price and then go for bulk orders if you are satisfied. Here is their Instagram , Facebook and twitter page links. Check it out friends. You can also click on the below image to view their website. You can also find some useful informations regarding the health benefits of pure cow ghee, buffalo ghee and cold pressed oils in their blog page.

Ok, lets see how to make besan ka halwa using pure cow ghee with step by step pictures.

 Ghee store


Besan ka halwa


Besan Ka Halwa / Besan Halwa Recipe


Besan Ka Halwa / Besan Halwa Recipe

Besan Ka Halwa / Besan Halwa Recipe - Rich and delicious halwa recipe



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Besan flour / Kadalai maavu - 1 cup
  • Sugar - 3/4 cup ( Add 1 cup for more sweetness)
  • Melted ghee - 1/2 cup ( 1/3 cup + 2 tbsp)
  • Water - 1.5 cups
  • Cardamom powder - 1/2 tsp
  • Cashew nuts - few (to garnish)
HOW TO MAKE BESAN KA HALWA
  1. Heat 1/3 cup of ghee in a heavy bottomed kadai.
  2. Add besan flour and roast in low to medium flame till golden in color with a nice smell.
  3. Add water and mix till besan turns thick. Add sugar and mix in low flame.
  4. Halwa becomes thick, non sticky and leaves the pan.
  5. When it becomes a whole mass, add the remaining ghee, chopped cashews and cardamom powder.
  6. Mix well and switch off the flame. Remove in a plate. Serve warm and enjoy !
METHOD - STEP BY STEP PICTURES
  • Add 1/3 cup of melted ghee in a heavy bottomed kadai. I used my thick non-stick kadai.

  • Heat ghee and add the besan flour. Keep the flame low to medium and roast the besan flour for 8 to 10 minutes till besan flour turns golden in color with a nice smell.
  • besan ka halwa recipe

  • Lower the flame completely and add water at room temperature. You can also add boiled milk at room temperature instead of water.  I used water. Mix quickly to break the lumps.

  • Keep mixing till all the water / milk is absorbed by the besan flour. When it becomes thick, add sugar. 
  • besan ka halwa recipe  

  • Mix well till all the sugar is dissolved in halwa. Keep the flame medium and mix for few minutes. Halwa thickens and starts to leave the sides of pan.
  • besan ka halwa recipe
  • Keep mixing till halwa leaves the pan completely and becomes a whole mass. Add cardamom powder, remaining ghee and chopped cashew nuts. Mix well. Switch off the flame. Transfer to a plate and serve warm or hot ! Enjoy.!
  • besan ka halwa recipe
  • besan ka halwa recipe

Note

  • You can add milk instead of water. Color of halwa differs if you add milk.
  • Add 1 cup of sugar for more sweetness.
  • Do not reduce the quantity of ghee.
  • You can use wheat flour instead of besan and make this halwa.
  • For variations, add 2 tbsp of suji / rava / semolina to 1 cup of besan flour while roasting. It gives a coarse texture to the halwa.

Do try this easy, yummy besan ka halwa and share your feedback !
besan ka halwa recipe
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May 9, 2020

Spicy Besan murukku, Kadalai maavu Kara murukku Recipe

besan murukku
Instant besan murukku / Kadalai maavu murukku was in my try list since last Diwali. Some people make this murukku during Gokulashtami / Krishna jayanthi too. During this lockdown period, when I was craving for some spicy murukku, I made this instant besan chakli for the first time. It came out crunchy and tasty. We all loved it. So I have made it twice in the past 2 weeks.

Though I used thenkuzhal mould, I din’t have patience to make shapes. I made one big sized murukku and break into bite sized pieces like butter murukku. I have tried with both butter (vennai) and ghee (nei in tamil). It works well. I made a spicy murukku adding chilli powder. You can also use pepper powder for different taste. Color of this murukku may vary based on the chilli powder you use. This instant chakli can be stored up to a month.

We can enjoy it during lunch and tea time. Friends, do try this easy, yummy, instant besan kara murukku recipe and enjoy.

Check out my mini besan murukku and other murukku variteies !

besan murukku recipe

Instant Besan Murukku Recipe / Kadalai maavu murukku


Cauliflower Pakoda Recipe / Gobi Pakora

How to make instant besan flour and rice flour with spicy taste. 


Cuisine: Indian
Category: Snacks
Serves: -
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup = 240ml
  • Besan flour – 1/2 cup
  • Rice flour – 1 cup
  • Red chilli powder – 1 tsp ( I used Kashmiri chilli powder)
  • Ajwain / Omam – 1/2 tsp
  • Asafetida / Hing – 1/4 tsp
  • Melted ghee – 1.5 tbsp / 4.5 tsp
  • Hot oil - 1/2 tbsp  ( 3/4 tsp)
  • Salt – as needed
  • Water - as needed
  • Cooking oil - to deep fry
HOW TO MAKE BESAN MURUKKU
  1. In a wide bowl, sieve besan flour and rice flour.
  2. Add red chilli powder, ajwain, hing, melted ghee, hot oil and salt.
  3. Mix well without adding water.
  4. Now sprinkle water and make a smooth dough.
  5. Take the murukku press with round or star shaped mould.
  6. Fill the dough and press in hot oil directly or in the back of a ladle.
  7. Put the murukku in hot oil and deep fry both the sides in medium flame till bubbles stop.
  8. Drain and remove in a tissue paper. Store in a box once its cooled down.
  9. Stays good for a month if handled properly without exposing to air. 
BESAN MURUKKU - STEP BY STEP PICTURES
  • In a wide bowl, place a sieve/ mesh. Sieve besan flour and rice flour. Add red chilli powder, hing, ajwain, salt, melted ghee and hot oil. Mix uniformly without adding water.   
     
    besan murukku recipe
                             
  • Now sprinkle water gradually and make a smooth, non sticky dough. Make sure dough is not too wet or too hard. Besan murukku recipe
  • Take the murukku/ chakli press and grease with oil for easy pressing. You can use thenkuzhal mould or star mould. Take a portion of dough and press it well. Cover the remaining dough with a plate. Do not let it dry in air.Besan murukku recipe  
  • Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and press the murukku over the hot oil in a circular shape. You can make it small or big in size. (If the oil temperature is less, murukku will dissolve in oil. So make sure oil temperature is right). Besan murukku recipe
  • Increase the flame to medium and cook for few seconds without touching it. Then flip it and deep fry the murukku till golden in color on both the sides. Toss and flip whenever needed. Remove once the bubble cease. Cook patiently in medium flame to get a nice golden color because this murukku blackens quickly if cooked in high flame. So take care in frying part. If the oil is over heated or smoky, switch off the flame for sometime and let the oil cool down a bit before frying the next batch. Besan murukku recipe   
  • Remove and drain in a tissue paper.Store in an air tight box once its cooled down completely. Enjoy with rice or as an evening snack. 

Note

  • Adjust the quantity of chilli powder as per your taste.
  • Do not reduce the quantity of ghee or oil. If fat is less, murukku will become hard to bite.  
  • Deep fry the murukku patiently else it will go dark/ black in color. 
  • If the murukku gets cut while pressing, dough should be hard or dry. So sprinkle some water and try to press the murukku.  
Try this easy, yummy, instant besan murukku and enjoy !
Kadalai maavu murukku

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October 25, 2019

Seven Cup Burfi –7 Cup Cake Recipe

seven cup cake
Seven cup burfi recipe was in my bookmarks list for years. I thought seven cup cake tastes more like mysore pak. But after trying it, I realized it tastes completely different. Unlike other burfi recipes, there is no need of sugar syrup or one string consistency. This seven cup burfi is just a mix and cook kind. It can be prepared with easily available ingredients like milk, besan flour, coconut, ghee with 1 cup each and 3 cups of sugar, totally 7 cups. I made it in a very small quantity. Be it big or small, use the same cup to measure all the ingredients. Tastes so good with a nice flavor of milk and coconut. If done well, this burfi melts in mouth. Its a beginners sweet. You don’t need any expertise to make it. Friends, do try this easy, yummy Seven cup burfi also known as 7 cup cake for this Diwali and share your feedback with me.
seven cup burfi

Seven cup burfi / Seven cup cake recipe


Seven cup burfi / Seven cup cake recipe

Seven cup burfi recipe with 5 ingredients



Cuisine: Indian
Category: Sweet
Serves: 10 pieces
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup =240 ml
  • Besan flour - 1/4 cup
  • Boiled milk - 1/4 cup (At room temperature)
  • Finely grated coconut OR Desiccated coconut - 1/4 cup
  • Melted ghee - 1/4 cup (At room temperature)
  • Sugar - 3/4 cup
  • Cardamom powder - 1/2 tsp
HOW TO MAKE SEVEN CUP BURFI RECIPE
  1. Heat a kadai and dry roast the besan for 5 minutes in medium flame.
  2. Lower the flame completely. Add grated coconut, milk, sugar, ghee and cardamom powder.
  3. Mix well without lumps. Now increase the flame to medium.
  4. Keep stirring till the mixture becomes thick and starts to leave the pan.
  5. Immediately transfer to a ghee greased tray. Press and spread it with a ghee greased bowl.
  6. Draw shapes when warm, remove after cooled down.
  7. Store and enjoy up to a week.
SEVEN CUP BURFI RECIPE - STEP BY STEP PICTURES

  • Measure and keep all the ingredients ready. Take a plate and grease with ghee. Also grease a small bowl or ladle to level the burfi. 

  • Heat a kadai and take 1/4 cup of besan flour. Dry roast it for 5 minutes in medium flame till raw smell vanish. Do not brown the flour or burn it.

  • Lower the flame completely or switch it off if you are a beginner. Add grated coconut, melted ghee, boiled milk at room temperature, sugar, cardamom powder and mix without lumps. Now switch on the flame and keep it medium. Stir the mixture well. Don’t worry if there are small lumps. It breaks while cooking.

  • Stay nearby and keep mixing. Initially bubbles appear in the middle. As you mix, burfi mixture thickens and bubbles appear all over the kadai.

  • Keep mixing till frothy, thick and starts to leave the sides of pan. At one stage, burfi mixture becomes thick and starts to follow the ladle. Immediately switch off the flame and transfer to the ghee greased tray. Do not cook for more time because burfi crumbles or becomes hard. 

  • Quickly level and spread it with a ghee greased bowl or ladle. Mark pieces when warm. Remove after it cools down. Store in a box and enjoy for a week. 

Note

  • Do not over cook the mixture. Burfi crumbles. In that case, you should grind the crumbled burfi with little water or to a smooth paste and cook again till right consistency.
  • If you do not want to use 3 cups of sugar, you can use 2 cups of sugar + 1 cup of powdered cashew nuts or badam.  But authentic 7 cup recipe doesn’t use nuts.
  • I feel dried or desiccated coconut is better than fresh coconut. If you use fresh coconut, you should grate it finely or grind it once.

Try this easy, yummy seven cup cake recipe and enjoy the festival !
seven cup burfi
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October 16, 2019

Mini Besan Murukku Recipe – Kadalai Maavu Murukku - Small Murukku Recipe

Besan murukku / Kadalai maavu murukku recipe was in my try list since Gokulashtami/ Krishna jayanthi. So I tried this murukku as my first Diwali snacks recipe. I always have a love towards mini murukku/ small murukku since childhood. We call it as chinna murukku or kutty murukku in Tamil. When I was young, we used to buy mini kai murukku from a nearby snacks shop. Iam not so good in shaping mini kai murukku. So I tried this besan murukku in small size using star mould just like Udupi brand murukku. Basically my daughter Raksha doesn’t like big sized mullu murukku as it pricks the jaws while eating. When I made this mullu murukku in small size, she had it happily without any complaints. This bite sized murukku is so easy to eat and also appealing to our eyes. She took few for her school snacks box today to share with her friends. This shows the hit of this small besan murukku right??😊. One more thing I would like to share. This murukku doesn't have a melt in mouth texture. It's slightly hard to bite hard but definitely crunchy. Friends, do try this mini murukku for your kids and family during this Diwali and let me know how they liked it. Lets see how to make besan flour murukku / kadalai maavu murukku with step by step pictures.

Check out my other MURUKKU VARIETIES !

Mini besan murukku recipe / Kadalai maavu murukku


Mini besan murukku recipe / Kadalai maavu murukku

Besan murukku / kadalai maavu murukku in small size / mini murukku recipe



Cuisine: Indian
Category: Snacks
Yields: 40 small murukku
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Store bought rice flour - 1 cup
  • Besan flour - 1/2 cup
  • Soft butter - 1 tbsp
  • Hot oil - 1/2 tbsp (I used refined oil)
  • Red chilli powder - 1/2 tsp to 1 tsp (Adjust based on your taste)
  • Ajwain / Omam - 1/2 tsp
  • Black sesame seeds - 1/2 tsp
  • Hing / Asafetida - 1/4 tsp
  • Salt & water - as needed
  • Cooking oil – to deep fry murukku
HOW TO MAKE BESAN MURUKKU
  1. In a bowl sieve and mix besan flour, rice flour.
  2. Add ajwain, red chilli powder, sesame seeds, hing, butter, hot oil and salt.
  3. Mix well. Then add water gradually and make a smooth, pliable, slightly sticky dough.
  4. In the murukku press, keep the star mould and fill the dough.
  5. Heat oil and check the temperature. Press the small murukku in a sheet.
  6. Drop in hot oil and fry both the sides till bubbles cease. Remove in a tissue paper.
  7. Store in a box after murukku comes to room temperature. Stays good for 15 days. Enjoy !
BESAN FLOUR MURUKKU - STEP BY STEP PICTURES

  • In a wide bowl, place a sieve. Add rice flour and besan flour to it. Sieve them well.

  • Add salt, hing, ajwain, sesame seeds, red chilli powder , hot oil and butter. Mix well without water to spread the butter evenly with the flour.

  • Now add water gradually and make a smooth, pliable dough. Dough can be slightly sticky. If you add less water, murukku gets cut while pressing. So add right amount of water. Cover the dough with a plate till use. Do not dry the dough.
  •  

  • Take the murukku press and place the star mould or round mould with a single hole. Fill the murukku dough.  In a butter paper or polythene sheet, press the murukku. Make small sized murukku with one rotation as I did.

  • Heat oil in a kadai. Drop a pinch of dough and see if it comes to top immediately without changing in color. It indicates correct oil temperature.

  • Now drop kutty murukku one by one in oil. Beginners, slide the murukku in the corner of kadai to avoid splashing of oil. Cook 10 to 15 in one batch based on the quantity of oil. Cook in medium flame. Toss in regular intervals and cook both the sides till bubbles cease. Do not burn it. Cook patiently in correct flame. Remove & drain the oil in a tissue paper.

  • Store the murukku in a box after it cools down. Stays good for 15 days, enjoy !

Note

  • Adjust the quantity of red chilli powder as per your taste. Color of murukku depends on chilli powder. Skip if you don’t like to use it.
  • Do not over fry, it turns black. Cook in medium flame by tossing in regular intervals.
  • Do not add more butter. Oil may bubble. 

Try this small sized besan murukku and enjoy !
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