As with every Diwali, I started out with Mysore pak this diwali too. I overestimated the amount of mysore pak I made, so ended up pouring it onto a bigger plate resulting in anorexic-looking mysore pak, instead of healthy-looking ones 🙂
Followed this with thenkuzhal, a savory murukku without the spikes and spice; thenguzhal is fairly easy to make, provided you have the murukku mould.
Mix 4 parts of rice flour to one part of urad (black gram) dhal flour, add a tsp of cumin seeds, salt (~tsp), a dollop of butter with water to make a dough that is almost like a pizza or chappathi dough.
Fill the dough into the murukku mould, and press it into the oil, in a circular motion. Fry them till they are done – as soon as you press them into the oil, it bubbles up and then it subsides. Wait for a few seconds after the bubble stops, turn it and let it cook for a few seconds (a minute maximum) and then take it out using a slotted spoon.
Take care not to brown it and also, do a taste test for crunchiness so you can adjust the cooking time accordingly.
And finally, inspired by Soma, I also made a dried fruit & nut burfi. Picture & recipe to follow soon.