Authentic Murukku Recipe – Coconut Milk & Sesame Seed Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Murukku Recipe – Coconut Milk & Sesame Seed Snack

Hey everyone! If you grew up enjoying those perfectly crunchy, slightly sweet, and wonderfully savory snacks from Indian sweet shops, then you have to try making Murukku at home. It’s a bit of a project, I won’t lie, but the satisfaction of biting into a homemade piece is just unbeatable. I first made this for Diwali a few years ago, and it’s been a family favorite ever since! Let’s get started, shall we?

Why You’ll Love This Recipe

This Murukku recipe is special because it uses coconut milk, which gives it a lovely richness and a slightly softer bite compared to recipes that use just water. The sesame seeds add a fantastic nutty flavor and beautiful texture. It’s perfect for festive occasions, afternoon tea, or just a little something to munch on when those cravings hit. Plus, making it yourself means you control the ingredients – always a good thing!

Ingredients

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

• 1 cup Maida (All-Purpose Flour) – about 120g
• 0.25 cup Rice Flour – about 30g
• 0.25 cup Powdered Sugar – about 30g
• 1 cup Coconut Milk – about 240ml
• 1 teaspoon Sesame Seeds – about 5g
• Salt – to taste
• Water – as needed
• Oil – for deep frying

Ingredient Notes

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

Maida (All-Purpose Flour) – Properties & Substitutions

Maida gives Murukku its characteristic texture. It’s finely milled wheat flour. If you’re looking for a substitute, you can try using a blend of whole wheat flour and a little cornstarch, but the texture won’t be quite the same.

Rice Flour – Choosing the Right Type

Using a good quality rice flour is key. I prefer a slightly coarse rice flour, as it helps with the crispiness. Avoid super fine rice flour, as it can make the Murukku a bit soft.

Coconut Milk – Fresh vs. Packaged & Fat Content

You can use either fresh or packaged coconut milk. Fresh is amazing if you can get it, but canned coconut milk works perfectly well. Full-fat coconut milk will give you the richest flavor, but you can use light coconut milk if you prefer. Just be aware that the batter might need a little extra water if using light coconut milk.

Sesame Seeds – Black vs. White & Toasting for Flavor

I love using white sesame seeds for this recipe, but black sesame seeds are also delicious and add a beautiful visual contrast. For an extra boost of flavor, lightly toast the sesame seeds in a dry pan for a couple of minutes before adding them to the batter. Watch them carefully – they burn easily!

Oil for Frying – Best Oils for Traditional Indian Snacks

For deep frying, I recommend using a neutral-flavored oil with a high smoke point, like groundnut oil, sunflower oil, or vegetable oil. These oils will give you the best results without imparting any unwanted flavors.

Step-By-Step Instructions

Okay, let’s get cooking!

1. First things first, let’s prep the mould. Treat the mould by soaking in rice starch water overnight (skip if non-stick). Heat oil in a pan, immerse the mould for 5 minutes, then leave it in oil overnight. This is crucial for preventing the Murukku from sticking.
2. In a large bowl, combine the maida, rice flour, powdered sugar, sesame seeds, and salt. Mix well.
3. Now, gradually add the coconut milk, mixing as you go. You want to form a slightly thin batter – it should be smooth and flow easily. If it’s too thick, add a little water, a tablespoon at a time, until you reach the right consistency.
4. Heat the oil for frying over medium heat. It should be hot enough that a tiny drop of batter sizzles immediately.
5. Dip the hot mould into the batter, filling about ¾ of it. Immediately and carefully submerge the mould into the hot oil.
6. Gently shake the mould to release the Murukku into the oil. Fry until golden brown on both sides, flipping once.
7. Remove the Murukku from the oil and drain on paper towels. Let them cool completely before storing.

Expert Tips

• Don’t overcrowd the pan – fry the Murukku in batches to maintain the oil temperature.
• Keep the batter covered while you’re frying to prevent it from drying out.
• If the oil isn’t hot enough, the Murukku will absorb too much oil and become soggy.

Variations

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

Vegan Murukku Adaptation

Simply substitute the coconut milk with a plant-based milk like almond or soy milk. Make sure it’s unsweetened!

Gluten-Free Murukku Adaptation (Using Alternative Flours)

Replace the maida with a gluten-free flour blend. A blend containing rice flour, potato starch, and tapioca starch works well. You might need to adjust the amount of liquid slightly.

Spice Level Variations – Adding Chili Powder

My friend, Priya, loves a little kick! Add ½ to 1 teaspoon of chili powder to the batter for a spicy Murukku.

Festival Adaptations – Special Occasion Murukku

During Ganesh Chaturthi, my family loves to add a pinch of turmeric powder to the batter for a beautiful golden color and auspicious touch.

Serving Suggestions

Murukku is fantastic on its own with a cup of chai. It also pairs beautifully with a savory chutney or a dollop of yogurt.

Storage Instructions

Store cooled Murukku in an airtight container at room temperature for up to a week. They’ll stay crispy for longer if stored properly.

FAQs

Let’s tackle some common questions!

What is the best way to prepare the mould for Murukku making?

Soaking the mould overnight in rice starch water, followed by immersing it in hot oil, is the best way to prevent sticking. Trust me, this step is worth the effort!

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before frying.

What consistency should the Murukku batter be?

The batter should be smooth and slightly thin – it should flow easily but not be watery. Think of the consistency of a thick pancake batter.

What if my Murukku breaks while frying?

This usually happens if the batter is too dry or the oil isn’t hot enough. Add a little water to the batter and make sure the oil is at the right temperature.

Can I bake Murukku instead of frying?

While traditionally fried, you can try baking Murukku. Preheat your oven to 180°C (350°F) and bake for 15-20 minutes, or until golden brown. However, the texture won’t be quite as crispy as fried Murukku.

Enjoy making this delicious snack! I hope this recipe brings a little bit of Indian sweetness into your kitchen. Happy cooking!