Authentic Almond Murukku Recipe – Crispy South Indian Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Almond Murukku Recipe – Crispy South Indian Snack

Hey everyone! If you’ve ever wandered through the snack aisles of an Indian sweet shop, you’ve probably spotted these delightful, spiraled beauties – Murukku! They’re seriously addictive, wonderfully crunchy, and surprisingly easy to make at home. I remember the first time I tried making Murukku; it took a couple of attempts to get the hang of the press, but the reward was so worth it. Today, I’m sharing my family’s favorite Almond Murukku recipe with you. Get ready for a crispy, flavorful treat!

Why You’ll Love This Recipe

This Almond Murukku recipe is special because of the lovely nutty flavor the almonds add. It’s a classic South Indian snack, perfect for tea time, festivals, or just when you’re craving something savory and crunchy. Plus, it’s a relatively quick recipe – you’ll have a batch ready in under 30 minutes! It’s a guaranteed crowd-pleaser, and honestly, it’s just fun to make.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Murukku:

• 1 cup rice flour (about 170g)
• 12 badam (almonds)
• 0.5 teaspoon sesame seeds (about 2g)
• 1.5 teaspoon oil (about 7ml)
• 0.5 teaspoon butter (about 2.5g)
• Salt to taste
• Oil for deep frying
• Water as needed

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Rice Flour: This is the star! I recommend using a fine rice flour for the best texture. You can find it at most Indian grocery stores.
• Almonds: We’re using almonds for a rich, nutty flavor. Soaking and peeling them ensures a super smooth paste.
• Regional Variations: Murukku shapes vary across South India! Some regions prefer a tighter spiral, while others like a looser, more wavy shape. Feel free to experiment with your murukku press attachments. You can also find variations flavored with spices like chili powder or asafoetida (hing).
• Oil Types for Frying: Traditionally, groundnut oil is used for frying Murukku, giving it a lovely flavor. However, you can use any neutral-flavored oil like sunflower or vegetable oil. Just make sure it’s hot enough!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the almonds. Soak the almonds in hot water for about 15-20 minutes. This makes peeling them so much easier.
2. Once cooled, peel the skins off the almonds and grind them into a smooth paste using a little water. You want it to be really smooth – no grainy bits!
3. In a mixing bowl, combine the rice flour, salt, and sesame seeds. Add the butter and oil, and rub it into the flour mixture until it resembles breadcrumbs.
4. Now, add the almond paste to the flour mixture. Mix well.
5. Gradually add water, a little at a time, and knead to form a smooth, non-sticky dough. This might take a few minutes, but be patient! The dough should hold its shape without cracking.
6. Fill your murukku press with the dough. I find it easiest to do this over a large bowl to catch any bits that fall.
7. Heat oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a tiny piece of dough into it – it should sizzle and rise to the surface immediately.
8. Gently press the murukku into spiral shapes directly into the hot oil. Don’t overcrowd the pan!
9. Fry the murukku until golden brown and crispy, flipping once or twice for even cooking. This usually takes about 2-3 minutes per batch.
10. Remove the murukku with a slotted spoon and drain on paper towels.
11. Once completely cooled, store in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years:

• Dough Consistency is Key: The dough shouldn’t be too soft or too hard. It should be pliable and easy to press through the murukku press.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too cold, and the murukku will absorb too much oil. Too hot, and they’ll burn quickly.
• Pressing Technique: Apply even pressure when pressing the murukku. This will ensure uniform spirals.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the butter with an equal amount of vegan butter or a neutral-flavored oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as it uses rice flour!
• Spice Level: Add a pinch of chili powder (about ¼ teaspoon) to the dough for a spicy kick. My friend loves adding a little chaat masala too!
• Festival Adaptations: Murukku is a staple during Diwali. You can make larger batches and package them beautifully as gifts. They’re also perfect for adding to snack boxes for kids.

Serving Suggestions

Murukku is best enjoyed with a cup of hot chai or filter coffee. It’s also a great accompaniment to sambar or chutney. Honestly, though, it’s delicious all on its own!

Storage Instructions

Store cooled Murukku in an airtight container at room temperature. They’ll stay crispy for up to a week, but let’s be real – they probably won’t last that long!

FAQs

Let’s answer some common questions:

• What type of rice flour is best for Murukku? Fine rice flour is best. It gives the Murukku a smooth, delicate texture.
• Can I make the dough ahead of time? Yes, you can! Store the dough in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before using.
• How do I prevent the Murukku from breaking while frying? Make sure the oil is at the right temperature and the dough isn’t too dry. Press the murukku directly into the oil, don’t drop it.
• What is the best way to store Murukku to maintain its crispness? An airtight container is essential! You can also add a few dried red chilies to the container to help absorb any moisture.
• Can I use a different nut paste instead of almond paste? Absolutely! Cashew paste or even pistachio paste would work beautifully.

Enjoy making (and eating!) these delicious Almond Murukku. Let me know how they turn out in the comments below!