MAGIZHAMPOO MURUKKU / MAGIZHAMPOO THENKUZHAL | DIWALI SNACK RECIPES

      Magizhampoo thenkuzhal – with coconut milk. Magizhampoo  is a flower which is so small in size but smells heavenly and strongly too. They sort the flower in a thread with needle and wear in the plaits as we do jasmine. This magizhampoo thenkuzhal murukku resembles the look of sorted flowers. And I assume that’s why they call this so. We make this murukku a bit different… We make it as a mildly sweet murukku with coconut milk. So it is very very flavourful and very distinct in taste. I love it very much.
      For sweetening we use sugar candies,Kalkandu ,my mom says if we use sugar for sweetening the murukku browns easily and sugar candies lessen this. I always love mild sweet snacks,like the diamond cuts snack. This is also one of those snacks I love. Also I love making this murukku because of its shape. I love making those cure swirls .

Magizhampoo murukku recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 20 mins    |  Cook time: 25 mins    |  Makes: 20 murukku

Ingredients

Idiyappam flour/Rice flour	2 cups
Roasted moong dal flour	1/4 – 1/2 cup
Coconut milk	1/4 cup
Sugar candy/kalkandu powder	2-3 tblsp
Sesame seeds	2 tsp
Ghee	2 tblsp
Salt	Use 1 tsp if flour has no salt
Oil	for deep frying

Method

1. We have some preparations before making the murukku. Roast moong dal/paasi paruppu till golden,cool down,powder it and sieve it. Grind 3/4 cup coconut with little warm water and extract coconut milk from it. Powder the sugar candy.

2. Warm the coconut milk and dissolve the powdered sugar candy in it. Use this warm milk while making dough. Take rice flour, moong dal flour,sesame seeds,ghee, salt(if using) in a bowl and mix well. Add coconut milk and enough water gradually to make a smooth stif dough. THere should not be any cracks too.

3. Take the star holed plate in the murukku press and fill it with the prepared dough. Heat oil in kadai , meanwhile draw murukku in circles in greased ladles. Drop carefully in oil and fry in medium flame.

4. Fry both sides till golden colour or the bubbles ceases. Drain from oil to paper towels.

Notes

• Just 1/4 cup coconut milk is enough,use plain water for the rest. More milk makes cooking time long and harder murukku too.
• Using more sweet makes the murukku brown in colour also becomes harder.
• Always deep fry in medium heat.
• I had already the powdered moong dal, so I have not shown those steps..hehe.
• If your murukku breaks while making, try sprinkling more water and knead and try again. Use finest rice flour to avoid this.
• You can also replace moong dal powder with urad dal powder.

Store in airtight containers. Stays good for a 10 days. Enjoy flavourful magizhampoo murukkus!

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