Ingredients

• Rice flour - 500gms Mung dal without husk - 125 gms (soaked for 2hrs and grind to a thick paste with a pinch of salt) Oil to deep fry Grated jaggery - 350gms Ghee - 2 tbsp

How to Make Sweet muruku

• Dissolve jaggery in little hot water and keep it aside.
• Mix rice flour, moong paste and melted ghee. To this add the jaggery syrup and prepare a soft dough.
• Heat oil to smoking point. Reduce the heat and take a portion of dough in a muruku maker. Squeeze out as per instructions and deep fry the murukus until golden and light.
• Keep them in airtight container. They will keep good for 2 weeks.