INGREDIENTS:

• • 300g rice flour
• • 50g black gram flour
• • 1 tsp cumin
• • 1 tsp salt
• • 1 tsp ajowan seeds
• • 15g Anandham sesame seeds, pan-fried
• • 30g butter or margarine, softened at room temperature
• • 560ml coconut milk
• • Anandham Sesame oil – to fry

Instructions:

Sift rice flour and black gram flour into a non-stick frying-pan. Fry over low heat for 4-5 minutes.

Stir constantly to prevent flour from burning or getting brown. Remove and leave overnight to cool completely. Put prepared flour into a mixing bowl and add salt, cumin, ajowan seeds and Anandham sesame seeds. Mix in the butter or margarine and gradually pour in enough coconut milk to mix into stiff dough.

Put enough dough into a murukku mould fitted with a star nozzle and pipe into spirals, starting from the centre, onto square pieces of greaseproof paper.

Lightly press the tail end of the dough against the side of the coil of dough (this is done to prevent the murukku from uncoiling or getting out of shape during frying.)

Once all the dough is used, heat enough Anandham Sesame oil in a wok until just hot but not smoking. Slide in the murukku dough and fry over medium heat until golden brown and crispy.

Remove and drain murukku on several layers of kitchen paper.

After it has cooled, store in an airtight container.