Cashew Murukku / Mundhiri Murukku / Kaju chakli - Diwali snacks with video

Written by: 7aumsuvai
Cashew murukku is a rich, crunchy and delicious murukku prepared with rice flour and cashew paste. I wanted to try this cashew murukku for a very long time, finally I prepared  few days back just to add it to my Diwali recipe collections. It was really crispy and tasty, worth my time and effort. Do try this easy cashew murukku for this Diwali and I am pretty sure you will love it!
Cashew murukku / Mundhiri murukku

Yields 12 to 15 murukku (depends on the size of murukku)
      • 1 cup – Rice flour / Idiyappam flour / Murukku flour
      • 15 no’s – Cashew nuts / Mundhiri
      • 1/4 tsp – Cumin seeds
      • 1 tbsp – Butter
      • 1 pinch – Asafoetida
      • Salt to taste
      • Water as needed
      • Oil for deep frying
Cashew murukku / Mundhiri murukku
Preparation method:
Making of cashew paste:
  1. First soak the cashew nuts in enough water for about 15 minutes or until well soaked. Then grind cashew nuts along with the water to a smooth paste.
  2. Filter the cashew paste through a strainer to avoid any cashew pieces. Set it aside.
Cashew murukku / Mundhiri murukku
Making of Murukku:
  1. Take a mixing bowl, add rice flour or murukku flour, cashew paste, butter, cumin seeds, asafoetida, salt and mix everything well. Add water (I have used cashew water) little by little and knead into a soft dough. Set aside.
  2. Heat oil in frying pan, fill the murukku press with this dough with murukku mould. Grease reverse side of the ladle with little oil and make murukku on it then drop them in oil.
  3. Deep fry them over medium flame to slightly golden brown or until hiss sound stops completely. Use paper towel to remove excess oil. After murukku is cool down store it in an airtight container. Cashew murukku is ready.
Cashew murukku / Mundhiri murukku
Cashew murukku / Mundhiri murukku
  • I have used a homemade murukku flour instead of plain rice flour or idiyappam flour.
  • If you wish you may add little red chilli powder to make it spicy.
  • You need to wait till bubbles stop to make sure murukku is well cooked.
  • The dough has to be in a correct consistency, should not be sticky or too hard.
  • Butter is must ingredient in this recipe since it helps the murukku to stay crispy for long.
  • Make sure cashew paste is very smooth. Filter using strainer to make sure it is fine. Otherwise murukku will burst while frying.
Cashew murukku / Mundhiri murukku

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