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Home » SNACKS » Magizhampoo murukku, Magizhampoo thenkuzhal recipe

Magizhampoo murukku, Magizhampoo thenkuzhal recipe

October 21, 2011 by Raks Anand 62 Comments / Jump to Recipe

Magizhampoo-thenkuzhal_1

Magizhampoo murukku, magizhampoo thenkuzhal with coconut milk. Learn this tasty mullu murukku recipe with step by step pictures.

Magizhampoo  is a flower which is so small in size but smells heavenly and strongly too. They sort the flower in a thread with needle and wear in the plaits as we do jasmine. This magizhampoo thenkuzhal murukku resembles the look of sorted flowers. And I assume that’s why they call this so. We make this murukku a bit different… We make it as a mildly sweet murukku with coconut milk. So it is very very flavourful and very distinct in taste. I love it very much.
For sweetening we use sugar candies,Kalkandu ,my mom says if we use sugar for sweetening the murukku browns easily and sugar candies lessen this. I always love mild sweet snacks, like the diamond cuts snack. This is also one of those snacks I love. Also I love making this murukku because of its shape. I love making those cure swirls ☺.

Magizhampoo-murukku_1

magizhampoo murukku recipe
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4 from 1 vote

Magizhampoo murukku recipe

Magizhampoo murukku, magizhampoo thenkuzhal with coconut milk. Learn this tasty mullu murukku recipe with step by step pictures.
Course Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Servings 20 murukku
Cup measurements

Ingredients

  • 2 cups Idiyappam flour/ Rice flour
  • ¼ cup Roasted moong dal flour
  • ¼ cup Coconut milk
  • 3 tbsp Sugar candy/kalkandu powder - 3 tbsp
  • 2 tsp Sesame seeds
  • 2 tbsp ghee or melt butter or oil
  • Salt as needed
  • Oil - for deep frying

Instructions

  • We have some preparations before making the murukku. Roast moong dal/paasi paruppu till golden,cool down,powder it and sieve it. Grind 3/4 cup coconut with little warm water and extract coconut milk from it. Powder the sugar candy.
  • Warm the coconut milk and dissolve the powdered sugar candy in it. Use this warm milk while making dough. Take rice flour, moong dal flour,sesame seeds,ghee, salt(if usinin a bowl and mix well. Add coconut milk and enough water gradually to make a smooth stif dough. THere should not be any cracks too.
  • Take the star holed plate in the murukku press and fill it with the prepared dough. Heat oil in kadai , meanwhile draw murukku in circles in greased ladles. Drop carefully in oil and fry in medium flame.
  • Fry both sides till golden colour or the bubbles ceases. Drain from oil to paper towels.

Notes

  • Just 1/4 cup coconut milk is enough,use plain water for the rest. More milk makes cooking time long and harder murukku too.
  • Using more sweet makes the murukku brown in colour also becomes harder.
  • Always deep fry in medium heat while cooking. But make sure the oil is hot while squeezing.
  • I had already the powdered moong dal, so I have not shown those steps..hehe.
  • If your murukku breaks while making, try sprinkling more water and knead and try again. Use finest rice flour to avoid this.
  • You can also replace moong dal powder with urad dal powder.

Magizhampoo murukku method

    1. We have some preparations before making the murukku. Roast moong dal/paasi paruppu till golden,cool down,powder it and sieve it.
    2. Grind 3/4 cup coconut with little warm water and extract coconut milk from it. Powder the sugar candy.mp1
    3. Warm the coconut milk and dissolve the powdered sugar candy in it. Use this warm milk while making dough.
    4. Take rice flour, moong dal flour, sesame seeds,ghee or butter/ oil), salt in a bowl and mix well. Add coconut milk and enough water gradually to make a smooth stiff dough. There should not be any cracks too.mp2
    5. Take the star holed plate in the murukku press and fill it with the prepared dough. Heat oil in kadai , meanwhile draw murukku in circles in greased ladles. Drop carefully in oil and fry in medium flame.mp3
    6. Fry both sides till golden colour or the bubbles ceases. Drain from oil to paper towels.mp4

Store in airtight containers. Stays good for a 10 days. Enjoy flavourful magizhampoo murukku.
Magizhampoo-mullu-murukku_1

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Filed Under: DIWALI SNACKS, MURUKKU RECIPES, SNACKS

Previous Post: « Jalebi recipe | Diwali sweet recipes
Next Post: Microwave corn flour halwa recipe, Easy Diwali sweets »

Reader Interactions

Comments

  1. Radhika

    October 21, 2011 at 6:16 am

    Perfectly done Raji. Made it yesterday. Lovely clicks pa.

    Reply
  2. Kalpana Sareesh

    October 21, 2011 at 6:18 am

    Perfection is the apt word i doubt thr be shd be something better .. awesome n i need them .. badly.. so so yumm

    Reply
  3. Sanctified Spaces

    October 21, 2011 at 6:19 am

    Nice one Raji..

    Reply
  4. Rekha shoban

    October 21, 2011 at 6:26 am

    super duper murukku!!looks perfect and crispy…lovely click as usual!!

    Reply
  5. MyKitchen Flavors-BonAppetit!.

    October 21, 2011 at 6:32 am

    Superbly done Thenkuzhal.Luks perfectly shaped and crisp.Luv the recipe and the clicks.Luv all ur recipes.Maa'm pls add Google Connect.Following U on FB.

    Reply
  6. Sharmilee! :)

    October 21, 2011 at 7:16 am

    I luv the first click very much….I too luv the shape of this murukku..looks perfectly done. Crispy yummy snack apt for tea time…please pass that plate here 😉

    Reply
  7. Priya's Feast

    October 21, 2011 at 7:24 am

    This is my favorite murukku..U made it so perfect..

    Reply
  8. Raji

    October 21, 2011 at 7:31 am

    Thenkuzhal has turned out perfect Raji…I have not tried this one before..but it sure looks like a winner..wud give this a try.

    Reply
  9. Priya

    October 21, 2011 at 7:50 am

    Woww they looks super prefect, attractive and fabulous..

    Reply
  10. Tina

    October 21, 2011 at 8:13 am

    delicious and crispy…Beautiful clicks too..

    Reply
  11. Premalatha Aravindhan

    October 21, 2011 at 10:34 am

    wow raji,the swirls are perfect,luks too gud…clicks are amazing.

    Reply
  12. Happy Cook / Finla

    October 21, 2011 at 10:50 am

    I am hundred percent sure if i try to make them they would look as good as yours. These look so so super.

    Reply
  13. Jayasri Ravi

    October 21, 2011 at 11:17 am

    lovely clicks raji as always, I have never made a sweet one like this :), should try it in a small quantity and see how my kids like it, thanks for sharing

    Reply
  14. Jay

    October 21, 2011 at 11:19 am

    looks yummm…delicious n mouthwatery..;)
    Tasty Appetite

    Reply
  15. jeyashrisuresh

    October 21, 2011 at 12:08 pm

    this variety of murukku is totally new to me. Adding coconut milk sounds interesting and will soon give this a try.Wonderful circles and great clicks

    Reply
  16. lata raja

    October 21, 2011 at 1:10 pm

    I have not tried sweetening this murukku until now.With idiyappam flour, I am guessing that the pounded rice flour has to be roasted like for idiyappams.
    And you have created the spirals very beautifully.

    Reply
  17. Cilantro

    October 21, 2011 at 1:36 pm

    My mom-in-law makes them and I love them too but never knew this murrukku had such a beautiful name to it. She called them Inippu murrukku.
    Beautiful Clicks as always.

    Reply
  18. Gayathri NG

    October 21, 2011 at 2:15 pm

    omg pics r dawn pretty n tempting…
    all r in perfect shape n u simply rocking dear…

    Reply
  19. Sudha Sabarish

    October 21, 2011 at 2:29 pm

    This is very new to me.Adding coconut milk and sugar candies is a nice twist in the murruku.

    Reply
  20. S.Menaga

    October 21, 2011 at 3:14 pm

    OMG,they looks sooo attractive…nice one!!

    Reply
  21. Laavanya

    October 21, 2011 at 3:51 pm

    That is so new to me.. i don't think i've had a murukku with kalkandu in it. Perfect concentric circles too.

    Reply
  22. Suja

    October 21, 2011 at 4:29 pm

    Love the clicks..crispy and tempting snack..yum

    Reply
  23. DEESHA

    October 21, 2011 at 4:55 pm

    what a perfect snack

    Reply
  24. Archana

    October 21, 2011 at 5:42 pm

    Superb ones.
    I am hosting a new event which I am calling Back to our Roots. Do check out my event and send me your entries from 15/10/11 to 30/11/11.

    Reply
  25. Reshmi Mahesh

    October 21, 2011 at 6:40 pm

    Looks so perfect…Love them…Very beautiful clicks…

    Reply
  26. Nisha

    October 21, 2011 at 6:56 pm

    Wow never heard of this murukku.

    Reply
  27. Now Serving

    October 22, 2011 at 3:31 am

    Magizhampoo mikka magizhchiyaga irruku 🙂 Lovely clicks Raks 🙂

    Priya

    Reply
  28. Priya (Yallapantula) Mitharwal

    October 21, 2011 at 9:10 pm

    Had to bookmark it, they look perfect. I got to make some on Sunday, so this is the recipe I am using 🙂

    Reply
  29. divya

    October 21, 2011 at 9:48 pm

    wow yummy murukku and looks so tempting with wonderful clicks ….

    Reply
  30. Srimathi

    October 21, 2011 at 10:36 pm

    You have made picture perfect looking sweet thenkuzhal.Inspires me to take extra effort to make some.

    Reply
  31. priya ravi

    October 21, 2011 at 11:40 pm

    shape of the murukku is truly an art.. love the color, swirls and crispness.. perfectly done raji.. first click is really very nice..

    Reply
  32. Srivalli

    October 22, 2011 at 2:49 pm

    Raji, that looks absolutely stunning..lovely recipe..

    Reply
  33. Kurryleaves

    October 22, 2011 at 3:19 pm

    perfectly done…love the clicks ….lovely!!

    Reply
  34. Divya Vikram

    October 22, 2011 at 5:30 pm

    I adore this murukku. Looks so delicious and perfect Raks.

    Reply
  35. RATNA

    October 22, 2011 at 8:37 pm

    love your post!!!Raji what camera do you use ?

    Reply
  36. RATNA

    October 22, 2011 at 8:38 pm

    looks declicious!! will try them soon, b/w what camera do you use?

    Reply
  37. Uma

    October 22, 2011 at 11:50 pm

    Superb. I guess you also do painting or any other craft work. You are really doing all our traditional recipes in a perfect way!!!

    Cheers,
    uma
    My Kitchen Experiments

    Reply
  38. RAKS KITCHEN

    October 23, 2011 at 3:07 am

    Thank you all! Ratna, I use Nikon D40X … Thank you Uma for the compliments 🙂

    Reply
  39. Aruna Manikandan

    October 23, 2011 at 4:06 am

    wow…
    looks perfect and very tempting…
    haven't tried using coconut milk, will try this for Diwali 🙂
    awesome clicks…

    Reply
  40. deepsrecipes

    October 23, 2011 at 6:03 am

    Thanks a lot for the recipe..gonna try this ..Perfect recipe..

    Reply
  41. Prathibha

    October 23, 2011 at 6:13 am

    Nice murukku..wid coconut milk it sounds nice n different…

    Reply
  42. Xiaolu

    October 24, 2011 at 12:21 am

    I just tried these for the first time in August when I received them from a friend in Singapore. They were so addictive. Thanks for the recipe and great step-by-step photos!

    Reply
  43. Smitha

    October 24, 2011 at 2:03 am

    they look too good and yummy!…very beautiful click!

    Reply
  44. Sowmya

    October 24, 2011 at 4:17 am

    Wow…those look super-crunchy and adorable! Happy Diwali!

    Vegetarian Cultural Creatives

    Reply
  45. Swapna

    October 24, 2011 at 6:35 am

    Perfect Murukku with beautiful spirals Raks!

    Reply
  46. Nags

    October 25, 2011 at 1:37 am

    i have never heard of this kind. the shape is so perfect!! i haven't attempted murkku on my own yet! 😀

    Reply
  47. Dorinda

    October 27, 2011 at 4:40 pm

    Hi Rak,
    I am planning to make this murukku today. I have following questions.
    1.Can i use store bought can coconut milk, if so is this the same proportion.
    2.Can i skip Sugar candy/kalkandu powder, i don't want sweet murukku.
    3.How many murukku i can make with this proportion.
    4.If i change moong dal to Urad dal, is the color and taste is going to be same, what will be better(i never tried moon dal before)
    5.Moong dal flour measurement says 1/4 – 1/2 cup, What that mean(1/4 or ½)?
    6. Can i make regular murukku mold to do this
    7.What is the difference between MURUKKU and Thenkuzhal murukku , which will be similar to the store bought sift and crunchy one.

    I know I have too many questions. Please help me to to make murukku today.

    Thanks.
    Dori

    Reply
  48. RAKS KITCHEN

    October 28, 2011 at 12:39 am

    Dori,

    You can use store bought coconut milk. But dilute it as it will be too thick I think. dilute 1/4 cup milk with 1/4 cup water.
    Yes you can skip the sweet part very well.
    You can make around 20 murukkus.
    You can change moong to urad dal flour. Both have unique taste and flavor.
    You can add urad dal flour from 1/4 cup or upto 1/2 cup.
    Both this one and thenkuzhal are crunchy.. Only the ingredients differ a little bit which makes its flavor differ a bit. You can also reffer the other murukku recipes in my blog.
    Hope this helps, do write to me if you have any further doubts.

    Reply
  49. Dorinda

    October 28, 2011 at 8:17 pm

    Thanks Rak for your prompt reply.

    I tried this yesterday, it came out really good. I like the color of the murukku, it was so transparent.

    Sure I’ll try your other versions of murkku.

    Keep it up your good work.

    Reply
  50. Aarthy Sivaraman

    June 15, 2012 at 8:54 am

    Hi,
    If urad dal should that be roasted too?

    Thanks for ur reply i tried poricha kulambu and it came out well.

    Reply
  51. RAKS KITCHEN

    June 15, 2012 at 8:55 am

    Yes, you have to roast to give a nice flavor …

    Reply
  52. Chiya

    November 14, 2012 at 1:57 pm

    Made it yesterday. u give such exact measurements :)cant be missed ….came out really good …didnt know about the milk part b4 😛

    Reply
  53. Suma Kurian

    December 26, 2012 at 5:55 am

    Splendid recipes with perfect results not unlike the recipe books where the outcome is not as intended.

    Reply
  54. vetti-no-1

    October 28, 2013 at 3:32 pm

    Woowww…how can u make them this symmetrical …looks Yummmmm!!!!

    Reply
  55. Shruti Nargundkar

    August 16, 2014 at 4:57 pm

    Wow! This is a very new type of sweet muruku! So well presented! 🙂

    Reply
  56. Hema Satheesh

    September 1, 2015 at 3:22 am

    rice flavour is stored brought or we need to soak in water and dry in towel and then gring it
    hema satheesh

    Reply
  57. Raks anand

    September 1, 2015 at 3:29 am

    This is made with store bought rice flour

    Reply
  58. Mahalakshmi Maruthi

    November 5, 2015 at 11:43 am

    Shall I do without adding coconut milk??

    Reply
  59. Raks anand

    November 5, 2015 at 11:49 am

    Coconut milk gives nice flavor. Still it will come good sure with out coconut milk.

    Reply
  60. kokila manickam

    November 7, 2015 at 4:34 am

    I have tried with same measurements, but it come out little bit hard . What should I do to rectify.

    Reply
  61. Raji

    July 26, 2019 at 4:48 pm

    Your recipes are awesome always..

    I want to ask you one thing.. where did you get murukku press from ? Mine has lots of wholes.. so whatever I try it’s over crowded in oil..

    Reply
    • [email protected]

      July 27, 2019 at 5:37 pm

      This was from my mom, very very old one Have you tried saravana stores or such vessels shop? also shops outside big famous temples who sell kadai, dosa oan and other stuffs will have this too. Look for it.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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