Murukkus are a must for Krishna Jayanthi. This is one of the traditions that Amma has always followed. Of course these traditions have set in place after they settled in Tamil Nadu. I have no clue on how this is celebrated in Andhra, as I have never been to my grandparents place during this pooja, for that matter Sri Rama Navami as well. However I do remember visiting them for Sankranthi, Deepavali and Vinayaka Chathurti and know how grandly those festivals are celebrated.
So when my in laws didn't know much about this pooja, it wasn't really surprising. Athamma has started observing these days because of Amma. Of course I only do very minimum things when it comes to the neivedyam and the actual pooja is done by hubby dear.
Just as custom, Amma made another version of Murrukku, this time using the star mold. The murukku is called Mullu Murrukku as the dough coming out will have spokes that are fried crisp and tastes great. The murukkus are so addictive and kids were enjoying them. And making this hardly takes time. So this is a must if you are holidaying and have kids at home.
Homemade Rice Flour - 2 cups
Besan / Gram Flour - 3/4 cup roast till aroma comes
Unsalted Butter - 1/4 cup
Salt to taste
Cumin Seeds - 1 tsp
Hing - 1/2 tsp
Oil for Deep frying
Mold - Single Star
How to make the Murukkus
In a wide bowl, take all the ingredients, crush the cumin seeds in your hand before adding and slowly add water to knead to a soft dough.
Heat oil and divide the dough into smaller balls, press into the mold and press out circles and drop into hot oil. Cook on both sides and drain on a kitchen towel.
Store in an air tight container. This stays good for over 10 days.
Other Neivedyams made for Krishna Jayanthi this year was Coconut Athirasam
and Poha Kheer
This goes for the August Week 4, Cooking from Cookbook Challenge
Labels: Deep Fried Diwali Dishes, Deep Fried Recipes, Deepavali Savories, Evening Snack Recipes, Festival cooking, Krishna Jayanthi Recipes