Mulku
(Murukku) Recipe
Origin: Mauritius Period: Traditional
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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).
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More snack recipes... More Traditional recipes... More Rice recipes... More recipes for Cakes... More recipes using Beans and Pulses... More Frying recipes... More recipes for Carbohydrate Staples...
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Other recipes with flour and butter as primary ingredients:
Liberian Ginger Drink
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