Making murukku for Deepavali

Ever since I discovered from Foodilicious how easy it is to make murukku, I have been hankering to try my hands on making this Indian snacks. My Indian neighbour gave me a big jar of murukku and my children love it so much.

Since it is Deepavali, I decided to try making murukku. It is bloggable material, it is an adventure and I guess it is not expensive to experiment too.

murukku mould
(murukku mould, wooden one with brass mould, costs RM23.90, Made In India)

I went to a shop in Little India and confidently tell the Indian man, “Saya mau buat muruku. Apa tepong saya kena beli?” Wuah…I was so confident he will believe me. But our friend there pointed the pre-mix packed of murukku flour. I told him, “Tak mau, saya mau sendiri campur punya tepung.”

I cannot recall the name of the flour mentioned by Foodillious. So, I was helpless in demanding for the original flour as I don’t know what type of flour. The man insisted, “Ambil itu Baba’s punya. Sedap.”

Doh…I guess he doesn’t believe a Chinese woman can make murukku.

murukku mould
(murukku mould close up. There are four choices of the shapes. I tried the star shaped and the big round one)

So, I had to take a packet of Baba’s murukku flour. It costs only RM2.90 for 500 grams.

murukku ingredients

I use half a packet, i.e. 250 grams of flour, 1 tablespoon of ghee and a cup of water. Mix them into a dough.


After getting a pliable dough, every one of my sons wanted to press the murukku dough. So, they take turns pressing the wooden mould. It is not easy to get nice shape. Nothing like how I see on TV where the Indian ammah just swirl, swirl, swirl and get standard size and shape murukku nests.


All we get are odd shapes and sizes pile of murukku because each son came up with their own designs. I find the flour too mild so I added sesame seeds, garam masala and tumeric powder into the dough. Meanwhile, in the oil, I added some spices to make it smell spicy.

murukku for deepavali

So here is the small portion of the murukku, fresh out of the hot oil. The murukku is very crispy and tastes authentic. It is much better than those sold at the pasar malam as it is not hard at all.

As it is late when I attempted to fry the murukku, I didn’t bother to get the curry leaves from our apartment garden. Otherwise, I think it will tastes much better.

If you want the real murukku recipe, go over to Foodillious. And do stumble her post!


10 Replies to “Making murukku for Deepavali”

  1. Oh oh… the last time as I remembered, I ate 500gms of Muruku in one go as I was watching the TV. Haha.. they are sure addictive… even worst it you add fried peanuts with it. 😛

  2. PTP – Yalor, not so easy to get the right texture also. Add water, add flour, too hard, add water, too soft…but in the end, ok lah.

    criz – wuah can get pimples and sorethroat. That’s why I make small portions, so no one can eat too much. Hehehe.

    KNizam – Yalar, I didn’t know it it so easy. All the tepung easily found at supermarkets. The plastic mould also cheap only.

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