I wanted to post this for Diwali for the last couple of years. Every time forget to get the mold. Finally this year we managed to get it. Our family is used to a spicy version which is my son’s favorite Indian snack esp the one from Ashwin sweets, Perambalur. When you want to try this at home you need to season your mould apply oil and leave it aside for 2-3 days. The Key is really the temperature of the oil. Oil has to be at medium temperature all the time. There are a couple of things you need to watch out for. Keep the mould in hot oil between making each murukku. Cook it in medium-low flame.
Ingredients
Rice flour – 1/2 cup
Maida / All purpose flour – 2 tablespoons
salt – pinch
Coconut milk – 1/2 cup
Sugar – 2 tablespoons
cardamom powder – 1/2 teaspoon
oil to deep fry
Method:
In a bowl take rice flour, all-purpose flour, salt, sugar, cardamom powder, coconut milk. Mix well. The batter should be thick. Keep it aside.
Heat oil and place rose cookie mould inside. Once hot reduce the flame to low medium. Take mould & dip 3/4th of mould alone in the batter gently and take out slowly
Cook till light golden brown. Once done strain extra oil Place it on kitchen tissue to drain extra oil
once cool down store it in an airtight container
