Crispy Muruku

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Dry-fry caraway seeds and fennel seeds together in a pan over low heat until fragrant. Lightly crush the seeds to release their flavour, being careful not to burn them.
   ≈2:01
2. 2
   Combine coconut milk with water in a pot and heat until steaming but not boiling, stirring frequently to prevent curdling. Once steam rises from the surface, remove from heat.
   ≈2:36
3. 3
   Toast the murukku flour in a pan over low heat for 2–3 minutes until fragrant and forming small clumps, without browning. Transfer to a large bowl.
   ≈3:10
4. 4
   While the flour is still warm, add butter and mix well. Stir in the toasted spices thoroughly.
   ≈3:50
5. 5
   Gradually add the warm coconut milk in small amounts, stirring constantly. Aim for a soft dough that is pliable but not sticky. Adjust the amount based on how much the flour absorbs.
   ≈4:07
6. 6
   Oil the piping mould and the baking surface lightly to prevent sticking. Pipe the dough through the mould in a spiral shape, then gently pinch the ends together to seal.
   ≈5:12
7. 7
   Heat plenty of oil until very hot. Carefully transfer the muruku pieces into the oil in small batches using a spoon. Fry over medium heat, gently stirring occasionally, until golden brown on both sides.
   ≈6:19
8. 8
   Remove the muruku from oil and drain well. Allow to cool completely before storing in an airtight container, as trapped steam will soften them.
   ≈7:36