I made cashew nuts muruku during Diwali out of curiosity. This muruku is so crunchy and soft in exterior to the extend of melting in mouth. An healthy version of muruku by adding cashew and definitely rich in taste. This cashew muruku goes well as it is or simply crumble it into your Diwali mixture for that flavorful and crunchy taste.
Ingredients
2 cups rice flour
2 tbsp ghee/clarified butter
1/2 cup cashew nuts
Pinch of asafoetida
Salt to taste
Oil for deep frying
Methods
Soak cashew nuts in hot water for about 12-15 minutes and grind into a smooth paste. Keep aside
In a bowl, sift rice flour and salt. Add the cashew paste, asafoetida and ghee. Mix well to combined.
Add little water at a time to form a smooth dough.
Heat oil in a wok/pan. Grease the muruku mould with little oil. Use the star nozzle to press out the dough. Fill the muruku mould with the prepared dough and press out the dough directly into the hot oil.
Deep fry till golden for about 4-5 minutes. Drain onto the kitchen paper and cool completely.
Store in an airtight container.
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