Thengai Paal Murukku-Coconut milk murukku Recipe

Thengai Paal Murukku-Coconut milk murukku Recipe:

I have not started with Diwali sweets/savoury making for this year as little one’s health is still not back to normalcy. Trying coconut milk murukku has been on my list and I tried this as one among Krishna Jayanthi savouries. Since few group members have asked for this recipe I am sharing Thengai Paal Murukku-Coconut milk murukku Recipe now. Check other festive special recipes here

Thengai Paal Murukku-Coconut milk murukku Recipe


Coconut milk murukku recipe


1.Measure the ingredients and keep them ready

Coconut milk murukku recipe

2. In a wide bowl add everything except oil.

3. Mix well by kneading smoothly until you get a soft and smooth dough.

4. Heat oil in the meantime.

Coconut milk murukku recipe

5. In the murukku press, add the dough and press to make murukku.

Coconut milk murukku recipe

6. Cook them in medium flame. Deep fry by flipping sides and drain the excess oil.

Coconut milk murukku recipe

7. Thengaipaal Murukku is ready.

Coconut milk murukku recipe


You can add either hot oil or some water if you don’t get a smooth dough with butter & coconut milk.

The butter must be at room temperature.

Cover the dough and keep. Don’t let it dry. There should be no cracks.

Store it in an airtight container when they get cooled down.

It stays good for 10-15 days.

Coconut milk murukku recipe

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