How to make traditional Sillara Murukku
Sillara Murukku is a fried sweet and crunchy snack made from Rice and Wheat Flour that is very popular in the Uva province of Sri Lanka. It is easy to make, requires only a few ingredients, and can be stored for quite a while so it makes an excellent item if you're running a snack shop.
Sillara Murukku is similar to Seeni Murukku except that Sillara Murukku uses Coconut Milk for making the dough while Seeni Murukku uses Water. To make Sillara Murukku, you will need a String Hopper maker with a Murukku pattern attachment (star pattern).
If you like these type of crunchy traditional snacks, you might be interested in trying my 2 ways of making Ring Murukku and Spicy Crispy Murukku in 5 minutes recipes.
Ingredients
- 300g of toasted Rice Flour
- 150g of toasted Wheat Flour
- Sesame Seeds (optional)
- Cumin Seeds (optional)
- Coconut Milk
- Salt
- 400g of Sugar
Instructions
- Add 300g of toasted Rice Flour into a bowl.
- Add 150g of toasted Wheat Flour.
- Add some Sesame Seeds (optional).
- Add some Cumin Seeds (optional).
- Add Salt to taste.
- Add Coconut Milk, a little at a time, while mixing and forming a soft dough that is similar to the dough we use for making String Hoppers.
- Connect the Murukku attachment on the String Hopper maker.
- Add the dough in batches into the String Hopper maker.
- Sprinkle some Flour on a preparation board.
- Squeeze the String Hopper maker in a circle pattern over the preparation board to create the Murukku.
- Cut the Murukku into the desired lengths (we cut it into 1.5 inch length pieces).
- Deep fry the Murukku until it is a golden color. Important: Make sure the Oil is hot enough for deep frying.
- Deep fry a second time so that it becomes very crunchy.
- Add the fried Murukku on top of a paper towel so any excess Oil is absorbed.
- Heat 1 cup of Water in a saucepan over medium heat.
- Add 400g of Sugar.
- Stir frequently until all of the Sugar has melted and it is bubbling.
- When you get a syrup like consistency, turn off the stove.
- Spoon the syrup into the Sillara Murukku, a little at a time, while shaking the Murukku bowl so that all the pieces are covered with the syrup.
- Let the Murukku cool down completely so that the syrup hardens and each of the Murukku pieces separate.
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