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Besan Murukku

Besan Murukku

Yields: 12-15 Murukku

Ingredients:
Besan/Chickpeas Flour – 1 Cup
Oil – 2 tbsp
Fresh Peppercorn Powder or chilli powder-1/2 tsp
Turmeric Powder – 1/4 tsp
Carom Seeds/Omam – 1/2 tsp
Cumin Seeds/Jeera – 1/2 tsp
Soda – A Pinch
Salt – To Taste
Water – As wanted
Oil for frying

Method:
Sieve besan in bowl and add all the ingredients 2 tbsp oil, salt, soda, carom seeds, cumin seeds, peppercorn powder (chilli powder) and turmeric powder.
Use a whisk or hand and mix everything together well.

Warm water and add water 1 tbsp at a time and start kneading dough, don’t add all the water together but slowly add as needed. Once dough starts to come together just keep kneading for 2-3 mins and add water if not it will become very sticky. I used 1/4 Cup + 1 tbsp water to make soft dough.

Heat oil for deep frying in a kadai and fill prepared dough in murukku/sev press or machine using star blade.

Press to make in circular murukku directly over oil, or do it on back of the ladle or in a wet cloth/greased plastic sheet. Make 4-5 murukku in a batch if using medium size kadai/wok, don’t over crowd the kadai. Fry in medium heat until golden brown or bubbles ceases, don’t turn murukku immediately after dropping in oil it will break in pieces. Once murukku made wait for it to cook little so murukku can hold shape.

Drain the oil and take out the murukkus, repeat same for rest of dough.
Note: • Don’t fry murukku immediately after dropping in oil, let it cook for a while before you start moving murukku if not it will break in pieces.

7 cup Sweet for Diwali

Ingredients needed

Bengal gram flour / kadalai mavu / besan – 1 cup
Ghee – 1 cup (melted)
Grated coconut – 1 cup
Milk – 1 cup
Sugar – 2 3/4 cups (Add 3 cups if you want it very sweet)
Cashew nuts – 8-10

Preparation

Grease a tray with ghee and keep it ready.

Dry grind cashew nuts coarsely.

Sieve besan and keep it ready.

Method

Keep all the ingredients ready, including the greased tray.

Dry roast besan until the raw smell goes. Do not roast too much till it changes color. Switch off the flame. Add sugar, milk and mix well so that there are no lumps.

Add coarsely ground cashew nuts, grated coconut and mix well. Add half of the ghee and now switch on the gas. Keep it in medium flame and keep stirring continuously, otherwise it will get burnt.

When the mixture starts to bubble (see pic below), add the rest of the ghee and keep stirring continuously. Scrap the sides of the pan as you stir.
Now it has thickened and started to leave the sides of the pan. Once it starts leaving the sides of the pan or kadai , pour it into a greased plate or tray. Tap the tray for it to spread and then even the surface with a cup greased with ghee.Leave it to cool. (you can check if the right consistency is reached by pouring a spoon of the mixture on a plate, after it cools a bit, check if it hardens. If it does, then the consistency is perfect)

When it is warm, cut it into squares or any shape with a greased knife, but do not remove the pieces in a hurry like I did. Wait for it to cool completely and then remove the slices carefully.

Posted by on Nov 9 2015. Filed under English, Headlines, அறுசுவை சமையல், கதம்பம். You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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