Authentic Besan Murukku Recipe – Jaggery Sweet Snacks

Last Updated on 6 months ago by Neha Deshmukh

Authentic Besan Murukku Recipe – Jaggery Sweet Snacks

Introduction

Oh, Murukku! Just the name brings back so many childhood memories of festive seasons and my grandmother’s kitchen filled with the sweet aroma of frying snacks. This Besan Murukku, with its delightful crunch and jaggery sweetness, is a classic Indian treat that’s surprisingly simple to make at home. It’s a little time-consuming, yes, but trust me – the end result is so worth it. I first made this myself for Diwali, and it quickly became a family favorite. Let’s get started, shall we?

Why You’ll Love This Recipe

This isn’t just any Murukku recipe. It’s a perfect balance of textures – crispy, melt-in-your-mouth, and wonderfully satisfying. The combination of besan (gram flour) and rice flour gives it a unique bite, while the jaggery syrup adds a warm, comforting sweetness. Plus, it’s a fantastic snack to share with family and friends, or simply enjoy with a cup of chai!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Besan flour (approximately 180g)
• 0.5 cup Rice flour (approximately 90g)
• 1 tbsp Hot oil (about 15ml)
• 2 tsp Ghee or soft butter (about 10g)
• As needed Water (approximately 1/2 – 3/4 cup, or 120-180ml)
• As needed Salt (a pinch)
• To deep fry Cooking oil (about 500ml – 750ml)
• 1 cup Grated jaggery (approximately 200g)
• 2 tsp Sugar (about 10g)
• 0.5 cup Water (for jaggery syrup, about 120ml)
• 1 tsp Dry ginger powder (about 5g)
• If needed Cardamom powder (a pinch, optional)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

• Besan Flour & Rice Flour – The Perfect Blend: The ratio of besan to rice flour is key. Besan gives the murukku its structure and flavor, while rice flour adds to the crispness. Don’t skip either!
• The Significance of Ghee (or Butter): A little ghee (or softened butter) adds a lovely richness and helps create a tender texture. It’s a traditional touch that really elevates the flavor.
• Understanding Jaggery – Regional Variations & Health Benefits: Jaggery is unrefined sugar, and it comes in different forms depending on where you are in India. I prefer using a good quality, dark jaggery for a richer flavor. It’s also considered healthier than refined sugar!
• Dry Ginger Powder – A Traditional Flavor Boost: Dry ginger powder (sonth) adds a warm, subtle spice that complements the jaggery beautifully. It’s a classic ingredient in many Indian sweets.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sieve the besan flour and rice flour into a mixing bowl. This ensures there are no lumps and gives you a smoother dough.
2. Add the salt, hot oil, and ghee to the flour mixture. Rub everything together with your fingertips until it resembles breadcrumbs. This step is important for a flaky texture.
3. Now, gradually add water, a little at a time, and mix to form a sticky dough. Don’t add all the water at once – you might not need it all!
4. Grease a murukku press with oil. This prevents the dough from sticking. Fill the press with the dough.
5. Heat oil for frying in a deep pan over medium heat. To test if the oil is ready, drop a tiny pinch of dough into it – it should rise to the surface immediately.
6. Fry the murukku spirals directly into the hot oil, pressing down on the handle of the murukku press. Fry until golden brown and crisp, flipping halfway through.
7. While the murukku is frying, prepare the jaggery syrup. In a separate pan, boil the grated jaggery, sugar, and water together.
8. Cook the syrup until it reaches the soft ball stage. To test, drop a tiny bit of syrup into a bowl of cold water – it should form a soft ball.
9. Mix in the dry ginger powder (and cardamom powder, if using) into the warm jaggery syrup.
10. Break the cooled murukku into pieces and coat them thoroughly in the warm jaggery syrup.
11. Shape the coated murukku into balls or clusters while it’s still warm.
12. Let the murukku cool completely before serving.

Expert Tips

A few little secrets to help you nail this recipe:

• Achieving the Perfect Dough Consistency: The dough should be sticky but not runny. If it’s too dry, add a little more water. If it’s too wet, add a tablespoon of rice flour.
• Frying to Golden Perfection: Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• Mastering the Jaggery Syrup – The Key to Binding: Getting the jaggery syrup to the right consistency is crucial. If it’s too thin, the murukku won’t bind properly. If it’s too thick, it will be hard and brittle.

Variations

Want to get creative? Here are a few ideas:

• Vegan Besan Murukku: Substitute the ghee with a vegan butter alternative or a neutral-flavored oil.
• Gluten-Free Adaptations: This recipe is naturally gluten-free, as long as your besan and rice flour are certified gluten-free.
• Spice Level Adjustments – Adding More Heat: Add a pinch of red chili powder to the dough for a spicy kick. My friend, Priya, loves adding a little black pepper too!
• Festival Adaptations – Diwali & Special Occasions: For Diwali, I like to add a few strands of saffron to the jaggery syrup for a beautiful color and aroma.

Serving Suggestions

Murukku is best enjoyed as a snack with a cup of hot chai or coffee. It’s also a lovely addition to festive platters and gift boxes.

Storage Instructions

Store cooled murukku in an airtight container at room temperature for up to a week. It tends to lose its crispness over time, so it’s best enjoyed fresh!

FAQs

Let’s tackle some common questions:

• What is the best type of oil to use for frying Murukku? Groundnut oil or vegetable oil are both good choices. They have a high smoke point and a neutral flavor.
• Can I make the dough ahead of time? How should I store it? 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 know when the jaggery syrup has reached the correct consistency? The soft ball test is the most reliable method. If you’re unsure, err on the side of slightly undercooked – you can always cook it a little longer.
• My Murukku broke while frying – what went wrong? This usually happens if the dough is too dry or the oil isn’t hot enough.
• Can I add other flavors like sesame seeds or nuts? Absolutely! Feel free to experiment with adding sesame seeds, chopped nuts, or even a sprinkle of cumin powder to the dough.