- Wash and soak raw rice for 3-4 hours. Drain and spread on a clean cotton cloth to remove excess moisture, but do not fully dry.
- Grind the soaked rice into a coarse flour using a mixer or grinder. Sieve using a coarse sieve to remove any large particles while retaining some texture.
- Prepare jaggery syrup by dissolving jaggery in water. Filter to remove impurities and boil until it reaches a loose-ball consistency (when a small drop dropped in cold water forms a soft ball).
- Mix dry ginger powder and cardamom powder into the warm jaggery syrup. Gradually add the rice flour to the syrup, mixing continuously to form a thick, flowing batter. Ensure there are no lumps.
- Cover the batter and let it ferment at room temperature for 24-72 hours, or until it has visibly thickened and developed a slightly sour aroma.
- Shape the fermented dough into lemon-sized balls. Flatten each ball into a disc using ghee-greased banana leaves or zip-lock bags.
- Deep-fry the discs in oil heated to a low-medium temperature (around 250-275°F or 120-135°C) until puffed up and golden brown to deep red. Drain on kitchen tissues to remove excess oil.
- Store the cooled snacks in airtight containers at room temperature.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:3 g28%
- Carbohydrates:35 mg40%
- Sugar:20 mg8%
- Salt:20 g25%
- Fat:12 g20%
Last Updated on 2 months by Neha Deshmukh
Authentic Murukulu Recipe – Rice & Jaggery Sweet Snacks
Introduction
Oh, Murukulu! These crispy, melt-in-your-mouth delights are a huge part of my childhood. I remember my grandmother making huge batches of these during festivals, and the whole house would smell of sweet jaggery and cardamom. It’s a bit of a process, but trust me, the end result is so worth it. This recipe is a little piece of my heritage, and I’m thrilled to share it with you. Let’s get started!
Why You’ll Love This Recipe
Murukulu are more than just a snack; they’re a celebration of flavors and textures. The subtle sweetness of jaggery, the warmth of ginger and cardamom, and the satisfying crunch… it’s a perfect combination! They’re fantastic for festive occasions, afternoon tea, or just when you need a little something sweet. Plus, making them is a fun, rewarding experience.
Ingredients
Here’s what you’ll need to create these delicious Murukulu:
- Raw rice (Maavu arisi)
- Jaggery (Paagu vellam)
- Dry ginger powder
- Cardamom powder
- Ghee
- Water
Ingredient Notes
Let’s talk ingredients – getting these right makes all the difference!
Raw Rice (Maavu Arisi) – Types and Selection
Using the right rice is key. Maavu arisi is a short-grain, parboiled rice specifically used for making rice flour. It gives Murukulu their perfect texture. You can find it at most Indian grocery stores. If you can’t find maavu arisi, you can use regular short-grain rice, but the texture might be slightly different.
Jaggery (Paagu Vellam) – Regional Variations & Quality
Jaggery is unrefined sugar, and it adds a beautiful, complex sweetness. There are different types – darker jaggery has a stronger molasses flavor. I prefer a good quality, golden-colored jaggery for Murukulu. It’s available in blocks, and you’ll need to dissolve it in water to make a syrup.
Dry Ginger Powder (Sonth) – Health Benefits & Aroma
Don’t skip the dry ginger powder! It adds a lovely warmth and subtle spice. It’s also known for its health benefits, aiding digestion. The aroma is just divine.
Cardamom Powder (Elaichi) – Fresh vs. Store-Bought
Freshly ground cardamom is always best, but good quality store-bought powder works well too. It adds a beautiful fragrance and flavor.
Ghee – Clarified Butter & Its Role
Ghee is essential for that authentic flavor and texture. It helps with shaping the Murukulu and gives them a lovely golden color when frying. You can use unsalted butter if you don’t have ghee, but ghee really elevates the taste.
Step-By-Step Instructions
Alright, let’s get cooking!
- Soak the Rice: Start by washing about 2 cups of raw rice (around 300g) and soaking it in water for at least 3 hours. This softens the rice for grinding.
- Grind and Sieve: Drain the rice and spread it on a clean cotton cloth to remove excess moisture – don’t let it dry completely. Then, grind it into a slightly coarse flour using a mixer. Sieve the flour to remove any larger particles.
- Make Jaggery Syrup: In a saucepan, dissolve 1 cup (200g) of jaggery in ½ cup (120ml) of water. Filter the syrup to remove any impurities. Bring it to a boil and cook until it reaches the “loose ball consistency” – meaning when you drop a little syrup into cold water, it forms a soft ball.
- Combine and Knead: Mix in ½ teaspoon of dry ginger powder and ¼ teaspoon of cardamom powder into the hot jaggery syrup. Gradually add the rice flour to the syrup, mixing well to form a thick, flowing batter.
- Rest the Dough: This is important! Cover the dough and let it rest at room temperature for 24-72 hours. This allows the flavors to develop and the dough to thicken.
- Shape the Murukulu: Grease your hands and a surface (banana leaves or zip-lock covers work great!) with ghee. Take lemon-sized balls of dough and flatten them into discs.
- Fry to Perfection: Heat oil on low heat. Gently drop the Murukulu into the oil and fry until they puff up and turn a deep red color. This takes about 5-7 minutes.
- Drain and Cool: Remove the Murukulu from the oil and drain them on kitchen tissues to remove excess oil. Let them cool completely before storing.
Expert Tips
- Oil Temperature: Maintaining a low oil temperature is crucial. If the oil is too hot, the Murukulu will burn on the outside and remain uncooked inside.
- Dough Consistency: The dough should be thick but flowing. If it’s too dry, add a little water. If it’s too wet, add a little rice flour.
- Shaping: Don’t be afraid to experiment with different shapes!
Variations
- Vegan Murukulu Adaptation: Substitute ghee with a neutral-flavored oil like sunflower or coconut oil.
- Gluten-Free Confirmation: This recipe is naturally gluten-free, as it uses rice flour.
- Spice Level Adjustment (Adding Pepper): For a little kick, add a pinch of black pepper powder to the dough. My friend loves this!
- Festival Adaptations (Diwali, Sankranti): These are traditionally made for Diwali and Sankranti, but honestly, any occasion is a good occasion for Murukulu.
Serving Suggestions
Murukulu are delicious on their own with a cup of chai. They also pair well with a glass of milk or a scoop of ice cream.
Storage Instructions
Once cooled completely, store Murukulu in airtight containers at room temperature. They should stay crisp for up to a week.
FAQs
What type of rice is best for Murukulu?
Maavu arisi is the best! It’s a short-grain, parboiled rice specifically for this type of snack.
Can I use powdered jaggery instead of making syrup?
While you can, making the syrup ensures the jaggery dissolves properly and gives the Murukulu the right texture.
How do I know when the jaggery syrup has reached the correct consistency?
The “loose ball consistency” is key. Drop a tiny bit of syrup into cold water – it should form a soft, pliable ball.
What if my Murukulu are breaking while frying?
The oil might be too hot, or the dough might be too dry. Lower the heat and add a little water to the dough.
How long can Murukulu be stored, and what’s the best way to maintain their crispness?
They’ll stay crisp for up to a week in an airtight container at room temperature. Make sure they are completely cooled before storing.
Can I make the dough ahead of time and freeze it?
Yes, you can! Freeze the dough in portions and thaw it overnight in the refrigerator before shaping and frying.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
