Murukku - Amma's Instant Version

Looking back, I can clearly recall I made murukku only once in my entire life. Thereafter, I realise its easier to crunch and munch compared to making these crispy and tasty snack, a must for the festival of light, Deepavali. Having failed at the first attempt, I now run to my nearest saviour. Who else except amma. Similar to all the previous years, mum ever willingly make. But she has slowed down because age has caught up. So, no more making murukku from the stretch. Instead, its with instant ready made flour which some people are so anti-against. Let them be. Like I care anyway or should I worry about what other people are doing, for mum and myself, we have no qualms to ready made instant flour murukku which does not fail us. If you one like us, then I suppose this murukku recipe is for you. 

Ingredients
3 packets of ready-made murukku flour (500g each)

25g butter
3 cups thick coconut milk
1 cup plain water
2 tbsp cumin seeds
5 tbsp roasted sesame seeds
3 tbsp omam (ajwain) seeds
Salt to taste
Oil for frying
Tamarind/assam(one small ball - to prevent murukku from becoming too oily)

Method
Heat  butter in a pan to melt.
Pour coconut milk and water. Lightly heat up (no need to boil).

In a mixing bowl, add  flour, cumin seeds, sesame seeds, omam seeds and salt.

Pour the prepared butter and milk mixture, mix and knead for a thick dough.
(Note: add more water if needed).
Keep aside the dough.

Heat enough oil and put in the tamarind ball.
Use the murukku mould, load with a little of the dough and press in a circular mode.

Fry murukku in batches until light golden brown.

Drain excess oil before storing in air-tight container.