Mulku
(Murukku) Recipe

Origin: Mauritius Period: Traditional

Ingredients

500g fine rice flour
5 tbsp dhal flour
5 tbsp butter
1 tbsp cumin seeds
salt, to taste
oil for frying
enough water to form a dough

Mulku
(Murukku) Preparation:

Method:

Mix the rice flour, dhal flour, cumin seeds and salt together. Soften the butter then work into the flour mixture with your fingers so that it forms a crumb-like mixture. Add water little by little until the flour comes together into a soft dough. Knead the dough for a few minutes then wrap in clingfilm and allow to sit for 15 minutes.

Tear-off a lump of dough, place in a piping bag with the largest nozzle you have and pipe out into into murukkus (spiral shapes) on greaseproof paper. Heat a 2cm depth of oil in a large frying pan until hot. Carefully transfer the murukkus into the oil, only adding enough so that they do not touch one another. Fry until they are a light golden brown on colour then remove with a slotted spoon and transfer to kitchen paper to drain thoroughly.

Allow to cook and store in air-tight containers (they will keep for a few days).

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Other recipes with flour and butter as primary ingredients:

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Welcome to the Celtnet Recipes Page for Murukku

Mulku(Murukku) Recipe

Origin: Mauritius Period: Traditional

Ingredients

Mulku(Murukku) Preparation:

Method:

Recipes

Starters

Fish Course

Meat Course

Vegetarian Course

Accompaniments to Main Courses