This murukku is quite addictive and has a melt in the mouth texture with the flavour from cashews that anyone will easily fall for it. Even Mittu who is not fond of eating cashews as such loved this murukku.
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Cashew Murukku Recipe Step by Step
Serve with tea. Pin
Expert Tips
Regulate flame and cook, do not cook in high flame. I used store bought Idiyappam Flour.You can use homemade rice flour too. You can add 1/4 teaspoon sesame / jeera for extra flavour. You can add 1/4 teaspoon chilli powder if you prefer. I used my kutti kadai for frying as I made very small quantity. Measure ghee in room temperature, no need to melt it. If you are making in larger quantity keep the dough closed to avoid from drying. If the dough becomes too watery adjust by dusting little rice flour if its too tight sprinkle little water and mix to get the perfect dough. I used my thenkuzhal murukku press mould.You can even use star press if you like. You can either make swirl murukku or uthiri murukku as per your preference.
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