Cashew Murukku or Mundhiri Murukku is a crisp, buttery South Indian murukku flavored with creamy cashew paste — light, rich, and festive enough to melt in your mouth! I learnt this recipe from one of my friends and instantly fell in love with it! The nutty flavor of cashews blended with the buttery crispness makes this Mundhiri Murukku a true favorite at home.
With Diwali around the corner, I thought it’s the perfect time to share this simple, traditional snack here on Sandyathome.
A Bite of History – Cashew Murukku
Murukku — which means “twist” in Tamil — is one of the oldest and most loved South Indian snacks. Originally made with rice flour and urad dal flour, it has many home-grown variations, each adding its own touch of flavor and richness.
The Mundhiri Murukku variation likely began when home cooks started blending ground cashews into the dough to add a delicate buttery taste. Over time, it became a festive staple — a snack that represents celebration, warmth, and the shared joy of Diwali evenings filled with golden crunch and laughter.
Jump to RecipeIngredient Roles in Kaju Murukku
| Ingredient | Role in Recipe |
|---|---|
| Rice Flour | Forms the crisp base of the murukku |
| Butter/ Ghee | Adds richness and helps achieve soft, melt-in-mouth texture |
| Cashews | Ground into a paste for a subtle nutty flavor and smoothness |
| Cumin Seeds (Jeera) | Lends a mild earthy aroma and balances richness |
| Salt | Enhances all the flavors |
| Water | Brings the dough together and helps with smooth pressing |
| Oil | Used for deep frying; gives golden crispness |
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Cashew Murukku, How to make Mundhiri Murukku Recipe
4
servings10
minutes20
minutes5
minutesCrisp, melt-in-the-mouth South Indian murukku with a twist — creamy cashew paste adds a rich, nutty flavor that makes every bite irresistible.
Ingredients to make Kaju Murukku
1 cup, 1 Rice flour
1 tablespoon, 1 Ghee
½ teaspoon, ½ Cumin seeds (jeera)
Salt, to taste
Oil, for deep frying
- To grind
10 to 12 nos. 10 to 12 Cashews
Water, as needed for dough
Directions to make Cashew Murukku
- Prepare Cashew Paste
In a small blender, add cashews and just enough water to help it grind smoothly.
Blend into a thick, creamy paste — it should be soft and lump-free.
Set aside. - Mix the Dry Ingredients
In a bowl, combine rice flour, salt, cumin seeds, and melted ghee.
Mix until the ghee is evenly incorporated. - Combine and Knead
Add the fresh cashew paste to the flour mixture. Sprinkle a little water and knead into a soft, smooth dough — not sticky and not too dry.
Cover the dough with a damp cloth while heating the oil. - Fill the Murukku Press
Use the Star plate.
Grease the inside of the press with few drops of oil and fill it with the dough. - Deep Fry
Heat oil on medium flame.
Press the murukku directly into the hot oil in spirals or clusters.
Fry until the bubbles subside and the murukku turns golden and crisp.
Drain onto paper towels.
Notes
- 1 cup = 250 ml
Print
Directions to make mundhiri murukku with step by step images
- Prepare Cashew Paste
In a small blender, add cashews and just enough water to help it grind smoothly.
Blend into a thick, creamy paste — it should be soft and lump-free.
Set aside.
- Mix the Dry Ingredients
In a bowl, combine rice flour, salt, cumin seeds, and melted ghee.
Mix until the ghee is evenly incorporated.
- Combine and Knead
Add the fresh cashew paste to the flour mixture. Sprinkle a little water and knead into a soft, smooth dough — not sticky and not too dry.
Cover the dough with a damp cloth while heating the oil.
- Fill the Murukku Press
Use the star disc.
Grease the inside of the press with few drops of oil and fill it with the dough.
- Deep Fry
Heat oil on medium flame.
Press the murukku directly into the hot oil in spirals or clusters.
Fry until the bubbles subside and the murukku turns golden and crisp.
Drain onto paper towels.
Pro Tips to make perfect and tasty Cashew Murukku
- Use smooth cashew paste: Blend the cashews with very little water and strain if needed. This ensures a uniform, soft dough without lumps.
- Don’t skip the butter: Butter gives Mundhiri Murukku its signature melt-in-the-mouth texture. Avoid substituting with oil or ghee for best results.
- Check oil temperature: Drop a small piece of dough into the oil — if it rises immediately without browning fast, the oil is just right.
- Avoid over-kneading: Knead gently until smooth. Overworking the dough can make the murukku dense.
- Use a star nozzle for a festive look: It helps the murukku fry evenly and gives beautiful ridged edges.
- Store only after cooling: Let murukku cool completely before storing in an airtight container to retain crispness for days.
Serving Suggestion
Serve this golden Mundhiri Murukku with a hot cup of filter coffee or masala chai.
It also makes a perfect addition to your Diwali snack platter alongside ribbon pakoda, mixture, and boondi ladoo.
FAQs – Cashew Murukku/ Kaju Chakli
A: If the dough feels dry or crumbly, add 1–2 tsp of water or milk. Cashew-based doughs tend to absorb moisture quickly, so keep it covered until use.
A: Maintain medium flame while frying and ensure the dough is soft and smooth. Overheated oil can brown the outside before the inside cooks.
A: Butter adds a soft, rich texture. You can replace it with ghee for flavor, but the texture will be slightly crisper and less buttery.
A: Once completely cooled, store in airtight tins or glass jars. It stays crisp for 10–14 days at room temperature.
A: For a lighter version, pipe the murukku on a baking tray and bake at 350°F (180°C) for about 20–25 minutes, turning halfway. The flavor will differ slightly but still stay delicious!
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