Baba's Murukku Flour/Tepung Murukku Baba's 500g. Deepavali Stock.

Recipe for one pack of Baba's murukku flour 1.Wash, Ajwain/Omam (1 tsp), Cumin Seeds (1tsp) and Sesame Seeds (1tsp) separately and allow it to dry in a kitchen towel. 2. Soften the Butter (1/4 buttercup or any other butter) and keep it aside. 3. Keep the Coconut Milk (half of 250 ml of box coconut milk) in the refrigerator for about 2-3 hours or until chilled. 4. Mix both the Murukku Flours, Butter, Ajwain/Cumin seeds, Sesame Seeds and Salt to Taste. 5. Pour in the cold Coconut Milk to the above mix, little at a time and knead it into a smooth & soft dough. 6.If the Coconut Milk is not enough, add Ice cold Water until you get a pliable dough. 7.The dough should be pliable and kneaded without any cracks. 8.Heat Oil in a deep pan or a wok. 9.Place some dough into the Murukku Mould and press the dough through it. 10.Make a few swirls onto the reverse surface of a slotted spoon or directly press the Murukkus into the oil. 11.Drop the shaped murukkus gently into the hot oil, fry the Murukku until it turns into golden brown and the sizzling sound stops. 12.Drain the Murukkus on a Paper Towel. 13.Follow the suit for the rest of the dough. 14.Allow the Murukkus to cool down completely before storing.