Magizhampoo Murukku / Mullu Murukku Recipe - Diwali Snacks Recipes

I came to know about Magizhampoo murukku/Magizhampoo thenkuzhal after marriage from my MIL. She makes it every year during Diwali. Last year I gave a try on my own. But its color became very dark as I added more sugar & Coconut milk. This year I referred this recipe and gave a try.It came out very well and crunchy.The addition of moong dal flour, sugar candy( Kalkandu) and coconut milk is the highlight of magizhampoo murukku. Some people who don’t like sweet taste in murukku avoid using sugar. It tastes good in either ways. But I love the mild sweetness in this mullu murukku more than plain salted ones. So its purely our choice. Lets see how to make magizhampoo murukku in detail !

Magizhampoo murukku / Mullu murukku recipe

How to make the traditional magizhampoo murukku adding coconut milk & sugar candy

Cuisine: Indian

Category: Snacks

Serves: 15 nos

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

INGREDIENTS

1 cup = 200ml

Store bought rice flour - 1 cup ( Homemade flour works the best) Roasted moong dal flour - 1/4 cup Softened butter - 1 tbsp ( at room temp) Black sesame seeds - 1/2 tsp Salt - 2 big pinches Sugar candy/Kalkandu or sugar - 1 tbsp Coconut milk - 2 tbsp Water - as needed

METHOD

Dry roast the moong dal till it tunrs golden with nice smell.Roast it patiently in medium flame to avoid burning.Grind it to a smooth,fine powder.Sieve it and measure 1/4 cup of powder.Keep aside. Grind 2 tbsp of grated coconut adding 3 tbsp of water.Take the thin extract.Do not add very thick milk.Mix sugar or powdered sugar candy.Dissolve it well.Warm the coconut milk and keep aside. In a wide bowl,take the rice flour,moong dal flour,sesame seeds,butter,salt and coconut milk +sugar mixture. Mix well and make a crumbly mixture. Add water little by little and make a soft,smooth dough.No problem if the dough is slightly sticky.Take the star murukku mould and fill the dough.Squeeze it in the back of ladle as shown in the picture. Heat oil in a kadai and check the oil temperature by dropping a pinch of batter.If it rises immediately,oil temperature is right.Now drop the murukku into the oil and cook in low to medium flame by flipping it whenever needed.Cook both the sides till all the bubbles cease.Remove in a tissue paper and allow it to cool down.Store in an air tight box and enjoy for months !

Note

Adding more coconut milk makes the murukku hard.So do not use more than mentioned quantity.Use thin coconut milk. you can also use store bought coconut milk powder to make the milk but do not make it more thick.Use thin milk only. Adding more sugar changes the color of murukku.So do not add more.This murukku is supposed to be mildly sweet.So no need to add more sugar.Replace kalkandu/candy with sugar if you don’t have it. If you don’t like sweet taste,u can omit sugar & use coconut milk alone Always cook this murukku in low to medium flame to get a nice,well cooked uniform colored murukku.

Enjoy this crunchy,mildly sweet,coconut milk flavored murukku for this Diwali!

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Kasi Halwa Recipe - Vella Poosanikai Halwa - Easy Diwali Sweets Recipe

 

Kasi Halwa (Vellai Poosanikai Halwa in Tamil,Ash Gourd Halwa /Winter Melon Halwa in English, Boodida Gummaikaya Halwa in Telugu, Kumbalanga Halwa in Malayalam, Kushmandha halwa, காசி அல்வா /  பூசணிக்காய் அல்வா / Kalyana Poosani Halwa ) is one of the most popular sweet recipes which is served in Brahmin weddings. I had tasted this only once and that too years ago in a marriage. So all I remember is its yellow color ( some make in red color), glossy & ghee dripping texture. 

Recently I watched this halwa preparation in Samayal Samayal with Venkatesh Bhat in Vijay TV. The way he explained fascinated me to prepare Kashi halwa at home during this Diwali. But I slightly tweaked his recipe & method of cooking.I made this halwa for my guest yesterday. It came out very well.According to me Kasi halwa aka Vellai poosanikai halwa is purely a beginners sweet. You don’t need any expertise to make this. 

The beauty of this ash gourd halwa is it requires less ghee and cooking time is also less when compared with Tirunelveli Godhumai halwa & Thiruvarur Ashoka halwa. So anyone can make it easily without fear. But I felt the pre preparatory works like slicing the skin, removing the seeds, chopping the inner part, grating & squeezing the water Huuuuhhh!!, took more time than preparation. 

Once you finish this tiresome job, your halwa will be ready in the next 15 minutes. But all this pain will vanish as soon as you see & taste this ghee dripping halwa. I clicked the pictures by removing the hot halwa directly to banana leaf. So you could find the ghee oozing out of the halwa. Ok,enough of boring stories,lets see how to make this easy, yummy Kasi Halwa recipe in detail ! Bookmark this easy sweet recipe for this Diwali 2015 and enjoy with your Kith and Kin ! 

Kasi Halwa Recipe

Kasi Halwa / Poosanikai Halwa - Easy Diwali Sweets

Cuisine: Indian

Category: Sweet

Serves: Serves 2-3

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

INGREDIENTS

1 cup - 250ml Grated Ash gourd / Vellai poosanikai - 2 cups Sugar - 3/4 to 1 cup Ghee - 2 tbsp (  4 to 5 tbsp for more ghee) Cardamom - 2 nos Edible camphor - a pinch (optional) Cashew nuts – few Saffron threads – few

METHOD

Wash and remove a big piece of ash gourd from the whole vegetable. Remove the middle soft portion along with seeds. Then peel the skin and discard it. Grate the ash gourd and keep in a plate.  Take a muslin cloth or thin cloth and squeeze the grated ash gourd well using your hands. Collect the water in a bowl. We should use in the next step. Measure the squeezed ash gourd and take equal amount of sugar. Heat 1 tbsp of ghee in a kadai and roast the nuts. Take in a plate. Put the squeezed ash gourd and saute it for 3-4 minutes in medium flame. Now add the reserved ash gourd water and cook it in low flame by covering the kadai with a lid. Add 1/2 – 1 cup more water if needed. The vegetable should cook well else you will get raw smell in the halwa. So cook it properly. You can do this process in cooker too. After the veggie is cooked well and all the water is absorbed, add sugar. Mix well and add few saffron threads, a pinch of yellow food color optionally. Mix well. The mixture will become goey. As you mix, it will thicken and start to leave the sides of the pan.When it starts to become thick and leave the sides of kadai, add the remaining 1 tbsp of ghee, edible camphor (optional) and cardamom powder. Stir well and remove in a bowl. Initially the halwa looks goey as shown in the above pictures but it thickens as it cools down. Over cooking make the halwa hard and chewy.  Enjoy eating hot and serve it warm as per your choice. Alternatively, you can add more ghee at regular intervals and stir till halwa absorbs the ghee. Then keep mixing till the ghee is started to release in the sides and halwa thickens. Switch off the flame and remove the halwa. It tastes more rich.

Note

You can add 4-5 tbsp of ghee to the maximum, keep mixing and wait for the halwa to ooze out all the ghee. It will be even more rich. But this method consumes very little ghee. The ghee you find in the pictures is the one I added before removing from the flame. I felt 2 tbsp itself is more for this halwa. You can replace yellow food color with red food color or more saffron threads to bring the natural color. 1:1 is the ratio of grated ash gourd and sugar. For more sweetness, you can use 1:1.25 cups. Do not add more edible camphor. Its smell may become dominant in the sweet.

Enjoy this easy,yummy Kasi halwa for Diwali & other special occasions !

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Manapparai Murukku Recipe - Arisi Murukku - Diwali Snacks Recipe

Manapparai Arisi murukkku/ Rice murukku is one of the most famous snacks recipes of Tamil nadu. Recently I had a trip to Kumbakonam temples Via Trichy. While we were returning to Bangalore, I saw some people selling Manapparai Murukku near Trichy toll booth. They were sold from a small cottage industry in Manapparai. It was super crunchy in taste and looked white in color. I shared a picture of it in my Instagram and facebook pages while eating. I won’t say that the murukku had a melt in mouth texture with lots of butter. It sure tested the strength of our teeth but quiet addictive to eat. After tasting that murukku, I got tempted to try my hands on it and I reserved a pack of murukku for comparison. 

I also referred Hindu Food safari section and came to know the history of this murukku.Luckily my MIL showed me its original recipe in Thozhi Tamil magazine. My FIL clicked those pages and mailed me as well. When I saw the ingredients I was surprised that manapparai murukku is made of only rice flour/Arisi maavu and there was no urad dal flour or gram dal flour used in it. I followed the same recipe. The result was awesome. It came out 90% closed to the ones I tasted. That 10% difference is due to the oil I used & my murukku mould. My murukku was thicker than the store bought ones as my mould was big. I should have used groundnut oil / Kadalai ennai to get the same taste but I had used refined oil.Moreover the actual recipe called for deep frying twice.B ut I din’t do that. I am planning to make it again for Diwali using my small mould and ground nut oil for frying. I will try to update the pictures too. Now lets see how to make the most popular Manapparai murukku recipe.

Manapparai Murukku Recipe

How to make manapparai special rice murukku

Cuisine: Indian

Category: Snacks

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml Rice flour - 1 cup(Homemade or store bought) Melted Butter at room temperature - 1 tbsp ( butter should not be hot, unmelted soft butter at room temp also works) Ajwain/Omam - 1/4 tsp Black sesame seeds - 1/2 tsp Asafetida / Hing - 1/4 tsp Salt & water - as needed Cooking oil – to deep fry

How to make manapparai murukku - METHOD

Take the rice flour in a wide bowl. I have tried it both homemade & store bought rice flours. Both worked out well. To the rice flour add sesame seeds,  melted butter, ajwain and salt. Make a crumbly mixture. Add the required water and make a smooth dough. Keep it covered till use. Take the star murukku mould and fill it with the dough. Make shapes in the back of ladle or a polythene sheet or cotton cloth. I kept the original murukku nearby and tried to bring the same shape for the first batch. But I din’t like its swirls. So I pressed like usual round mullu murukku for the remaining batches. Heat oil in a kadai and check its temperature by dropping a pinch of dough. If it rises to the top immediately , oil temperature is just right. Oil should not be smoking hot.Reduce the flame to low and put 3-4 murukku. Cook both the sides till all the bubbles cease. Make sure the heat of the flame is low to medium. This murukku takes more time to cook. So deep fry them patiently to achieve the white color. Else murukku will turn golden brown. At the same time, if the oil temperature is not sufficient, murukku will absorb more oil. So adjust the heat and make the murukku in batches. ( If you wish, you can deep fry the murukku for the second time after 2-3 minutes of resting time. It makes the murukku even more crunchy) Store in an air tight box after it cools down completely. The actual taste of this murukku can be found the next day. It stays good for weeks if stored properly. Enjoy !

Note

If you wish you can add a tbsp of urad dal flour or gram dal flour for 1 cup of rice flour. But it changes the flavor of actual Manapparai murukku. You can replace butter with vanaspati , ghee or hot oil. This murukku tends to be crunchy and not with melt in mouth texture.

Enjoy making this crunchy murukku at home for this Diwali ! நல்லா நொறுக்குங்க !!

 

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Easy Atta Ladoo Recipe - Wheat Flour Laddu

Atta laddu/Whole Wheat flour ladoo is one of the easy to make Indian dessert recipes just like Rava laddu , Moong dal ladoo , coconut laddu and Poha ladoo. Whenever I plan for Diwali sweets menu, I usually include few ladoo varieties too. Last year I tried Malai Laddu/Paneer laddu & coconut ladoo and shared here. For Diwali 2015,I wanted to try motichoor & this atta laddu. I will share the recipe for motichoo laddu next week.Atta ladoo/ Wheat flour laddu can be prepared in many ways.Some recipes call for cooking atta in ghee.Some recipe uses jaggery instead of sugar.In North India especially in Gujarat & Rajasthan people make wheat flour ladoo adding jaggery which is popularly known as Churma Laddu. Today I have made this laddu in a very simple way adding powdered sugar. It was very tasty and all the laddus vanished within no time.If you are looking for an easy & healthy laddu recipe,bookmark this ladoo in your try list for this Diwali.I am sure everybody would enjoy this sweet !

Wheat flour ladoo / atta laddu recipe

Wheat flour ladoo / atta laddu recipe - Easy diwali sweets recipe

Cuisine: Indian

Category: Sweets

Serves: 8-10 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 200 ml Atta / Wheat flour - 1 cup Sugar - 1/2 cup Cardamom - 2 nos Melted ghee - 1/3 cup Salt – a small pinch Cashews & nuts - as needed

METHOD

Dry roast wheat flour in a wide kadai till it changes to light golden brown in color.Stay nearby & do it in low to medium flame. It takes 4-5 minutes.Take care the flour should not be burnt.Remove in a bowl and let it become warm. In the mean time,powder the sugar adding cardamom seeds.You will 1-2 tbsp more sugar than 1/2 cup .But its fine.Add it as such. Add the powdered sugar , melted ghee,roasted chopped nuts ( If using) and a pinch of salt to the wheat flour.Mix well and make a crumbly mixture. Do not add all the ghee. Add it little by little and mix well.Stop adding ghee if you are able to shape the ladoo. Make balls and arrange in a plate.I roasted few dry grapes in ghee and studded over the ladoo. You can stud roasted cashews or dip a small portion of ladoo in ghee & coat with nuts powder. Decorate it as per your wish. Store them in an air tight box and use it for a week. Enjoy !

Note

You should roast the flour well else laddu will have a raw smell. Do not burn the flour.Roast in low to medium flame only. You can add finely chopped nuts to the laddu mixture before shaping them.I din’t add it. The quantity of ghee may vary from 1/3 cup to 1/2 cup.

Try this easy,healthy ladoo during this Diwali & enjoy with your family !

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Corn Flour Halwa - Bombay Karachi Halwa Recipe

Corn flour halwa is one of the easiest halwa recipes. I have tried corn flour halwa with milk as suggested by Shalini. But I haven’t tried Mumbai Karachi halwa style. For 2015 Diwali, I thought of sharing some interesting halwa recipes and started with this easy Halwa. Actually I referred Vahchef’s video recipe but I felt the quantity of ghee was more. So I browsed few more recipes & finally got the recipe HERE. I was very happy with the result. 

In this post, I have shared the stove top method. Very soon I will try to share microwave version. Friends, If you are looking for an easy halwa recipe with less ghee, you must try this corn flour halwa for Diwali. Try and share your feedback here. Ok, lets check how to make this easy diwali sweets recipe – Corn flour halwa !

Corn flour halwa recipe

How to make corn flour halwa - Karachi halwa in an easy way with less ghee 

Cuisine: Indian

Category: Sweets

Serves: 2 cups

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Corn flour - 1/2 cup Sugar - 1.5 cups Water - 1.5 +1 cup Red food color - 2 pinches Cardamom powder - 1/2 tsp Ghee - 3 tbsp Cashews & melon seeds – 1/4 cup

METHOD

Mix 1/2 cup of corn flour, 1.5 cups of water and 2 pinches food color without any lumps. Chop the nuts into small pieces. Keep a plate ready greased with few drops of ghee. Mix 1.5 cups of sugar with 1 cup of water. Heat it and melt the sugar. Boil well. No need to check any consistency. When the sugar syrup starts to roll boil,add the diluted corn flour mixture. Keep the flame low and mix it well. Halwa with start to thicken here & there. Keep stirring to avoid lumps. As soon as it starts to thicken & changes dark in color, add 1/2 tbsp of ghee at regular intervals, say 2-3 minutes. Halwa will absorb the ghee and becomes thick. After adding 2 tbsp of ghee, Halwa will become transparent, glossy & thick. When it starts to leave the sides of kadai, add the finely chopped nuts, cardamom powder. ( Cook this halwa only in low flame else corn flour may not cook well and leaves a raw smell) Mix well till all the nuts and cardamom powder incorporates well with the halwa. Add 1 tbsp of ghee and mix well. At one stage, halwa will start to leave traces of ghee in the sides of kadai. No problem even if the halwa is sticky. Switch off the flame immediately and transfer it to a greased plate. Level the surface with a greased ladle. When the halwa turns warm, it will become non sticky. Over cooking makes the halwa chewy. So take care. Undercooking makes the halwa smells raw and sticks to the tongue. If you want to serve hot halwa, scoop it in a bowl. If not, let the halwa cool down for 2 hours. Then cut into pieces with a sharp knife.  DO NOT refrigerate this halwa because refrigeration turns it harder. So use it within a day. Enjoy !

Note

You can use custard powder instead of corn flour. Do the entire process in low to medium low flame else halwa may have raw corn flour smell. Please do not reduce the quantity of sugar, water or ghee. It will change the texture of halwa. It will become sticky. The ratio of corn flour, sugar & water is 1:3:5 DO NOT refrigerate this halwa because refrigeration turns it harder. So use it within a day.

 

Enjoy this yummy, colorful corn flour halwa for Diwali !

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