KAI MURUKU

KAI MURUKU

This is my version of Kai muruku

100 gm rice flour

100 gm steam plain flour*

11/2 tsp salt

1 tsp cumin seeds

½ tbsp white sesame seeds

2-3 tbsp ghee

11/2 cup coconut thin milk

1.    Mix the flour with,cumin and sesame seeds mix well and keep aside

2.    Boil the coconut milk with salt and ghee. When the coconut milk is boiling add in the mix flour into the boiling coconut milk and stir well with a wooden spoon till well mix and thick. Remove from the heat and let it cool.

3.    When cool knead the dough till  smooth. Divide the dough into lemon sized ball. Keep the dough covered with a wet cloth to avoid drying. Oil your fingers especially your fingers tips.

4.    Here’s the part that needs a bit of practice to get perfect. Take one ball in your hand and gently pinch with three fingers into a long shape. Twist gently and form a circular pattern of about 5 turns. On a large pieces of cloth.

5.    Heat oil in a wok and when the oil is hot. Slide a thin spatula under each muruku and swiftly to transfer it to the spatula without losing its shape.

6.    Gently slide into the hot oil and fry until light brown and when the oil no longer sizzles around it. Remove from the oil and put on a kitchen paper tissue. When store put in a air thigh tin.

Note:   *Steam  plain flour for about 15 minutes. The flour will be hard just break it or grind it and sieve.