July-August are those two months of the year when I have pleasant gala time with my family in India. This year as well we had wonderful, crazy and fun filled moments in motherland which left my blog unattended for more than a week. Dear readers please forgive me for that…I know you all were looking forward for a number of Sri Krishna Janmashtami posts which I couldn’t do except this til ke laddu recipe.
I had quite a few recipes with photographs, but with frequent traveling, kids, power failure and slow internet connectivity couldn’t afford me sitting in front of system for hours. This year Udupi Sri Krishna Matt is celebrating Janmashtami on September 16th as per solar calender, so I thought of sharing traditional murukku recipe with you all. Though it’s a time taking process and needs some preparation beforehand, I bet its worth the effort. Murukku preparation in traditional way involves making raw rice powder and black lentil powder at home. And the dough is prepared using coconut milk instead of water which adds up wonderful aroma to the murukku. The murukku dough should be of right consistency and if you fall short of coconut milk, then you can go ahead with some water also. Remember if the dough is very crumbly then shaping murukku would be difficult as it breaks. On the other hand if the dough is running, then murukku may turn soggy and soft.
Crispy traditional murukku with perfect texture and taste can be the best offering to Lord Krishna on the eve of festival. Hope you enjoyed the post explaining traditional murukku recipe, Let me know your views in comments.
Meet you all with one more interesting recipe. Till then bye.