Recipe Description
Thengai Paal Murukku or Murukku prepared with Coconut Milk is a tasty and traditional snack prepared in South India. What’s special about this Murukku is that Coconut Milk is used to knead the Murukku dough instead of water. Coconut Milk makes gives out a wonderful flavour and converts a simple Murukku into a delicious snack. This Thengai Paal Murukku Recipe is a simple version prepared with Baba’s ready-made Murukku Mix. Babas is a common name in the field of ready to use Spices, Masalas, Flours and Snack-mixes brand available in Malaysia and Singapore. During my initial days in Malaysia and the craving for Indian snacks were satiated by this Baba’s Murukku Mix. And with time, I tried out variations out of it and Coconut Milk Murukku with Baba’s Murukku Flour happens to be one perfect Murukku recipe, repeated ‘n’ number of times at home, and it happens to our alltime favourite snack at home. Making murukku has become pretty easy with this ready-made flour. There are several brands available in stores. Purchase your preferred brand, but keep in mind to follow the below given tips to get perfect Murukkus. The dough should be kneaded to a perfect consistency. It should not be sticky or too hard. Do not substitute Butter with ghee or margarine. Butter should be at room temperature before mixing it into the flour. Butter is one main ingredient behind crispy and soft Coconut Milk Murukkus. Do not overheat the coconut milk, it should be just warm while mixing it into the dough. Adding warm coconut milk enhances the flavour. You can press the Coconut Milk Murukkus directly into the oil. Care should be taken while doing so. Allow the Coconut Milk Murukkus to completely cool down before storing it in airtight containers. If stored properly, it stays good for a long time.
Recipe Ingredient
- 2 packets of of Baba's Murukku Mix((500 gms each )
- 120 Gms of Butter
- 760 Ml of Coconut Milk
- 2 Teaspoons of White Sesame Seeds
- Oil for Deep Frying
Instructions
- Mix Babas Murukku Flour with White Sesame Seeds.
- Rub the Flour with Butter until it's evenly mixed and gives a crumbled look.
- Warm up the Coconut Milk on a very low flame, stirring it continuously.
- Pour the warm coconut milk gradually to the flour mixture and knead it into a pliable dough.
- Heat the Oil in a wok.
- Meanwhile, place some dough into the Murukku Mould and press the dough through it.
- Make a few swirls onto the reverse surface of a slotted spoon or directly press them into the oil.
- Drop the shaped Coconut Milk Murukkus gently into the oil and deep fry the Murukkus.
- Fry until it turns golden brown and the sizzling sound stops.
- Once done, remove the Coconut Milk Murukkus from the oil with a slotted spoon.
- Drain the Coconut MIlk Murukkus on a Paper Towel.
- Follow the suit for the rest of the dough.
- Follow the suit for the rest of the dough.
- Store the Murukkus in airtight jars lined with Paper Towels.
