Thenkuzhal Murukku
The name "Then Kuzhal" likely comes from the snack's hollow shape. When you bite into it, you'll notice it has a gentle hollow inside, and since it's sweet, it's like a "Sweet Flute."
Yield: 4 persons
Equipment
- 1 Kadai & Slotted Ladle
- 1 Mixing Bowl / Large Plate For making dough
- 1 Murukku Press with round die
- 1 Drying plate with Cloth/ Tissue
Materials
- 1 Pack Grounded Thenkuzhal Murukku Mix
- 2 cups Water
- Salt to taste Mixed in water
- 1 tbsp Butter
- 500 ml Oil for frying
Instructions
- Place the pack of murukku mix in the mixing bowl
- Boil water, and when it starts boiling, turn off the heat. Add the hot water little by little to a mixing bowl.
- Mix the hot water with the ingredients to form a soft dough. You can use a ladle first and then your hands to make it soft.
- Shape the dough into cylindrical portions that fit in the murukku press.
- Grease the murukku press and fill it with the cylindrical dough. Also, grease a ladle with oil and keep it handy.
- Use the greased ladle to press the dough from the murukku press into a circular shape in the hot oil.
- Fry the murukku until it turns golden brown on both sides. Flip it to ensure even cooking.
- Once it's golden brown, remove it from the oil. You can tap the ladle gently to release the murukku into the oil or slide it in.
- Place the fried murukku on a tissue to drain any excess oil. Let it cool completely, and then store it in an airtight container.
- This type of murukku is very crispy and stays fresh for a long time. You won't be able to stop at just one. Enjoy your Thenkuzhal Murukku!
