Diwali Dhamaka #3 - Cashew Murukku

Diwali reminds me of fireworks as the first thing. The next would be new dresses, savories and sweets. :)

This time I decided not to burst much of crackers. I am not sure if its a kind of maturity or lack of interest on them. I still remember good old days when I wouldn't even sleep the night before diwali just because of the immense interest I had in bursting crackers. I even used to be an early bird to burst the first one and wake others in the apartment. But, things have drastically changed now :) I have grown up :P(isn't it a good reason to hide my fear for them?! :P )

Coming to the savory of the day,"Cashew murukku" is definitely a different and rich murukku that we can ever imagine. If you are a person who likes roasted cashews, then this murukku is definitely a treat to you :) Its so flavorful and crunchy :)

Other than Hindus, Jains and Sikhs also celebrate Diwali in a grand manner for their own reason. Lets look into the Jain way of diwali today.

Diwali has a very special significance in Jainism. It is said to be the day when Lord Mahavira, the last of the Jain Tirthankaras, attained Nirvana or Moksha.

The Jain year commences with pratipada subsequent to Diwali. Hence Jain businessmen conventionally launch their accounting year from Diwali.

The way Jains celebrate Diwali is different in many respects. There is a note of asceticism in whatever the Jains do, and the celebration of Diwali is not an exception. They celebrate Diwali during the month of Kartik for three days. During this period, devoted Jains observe fasting and chant the Uttaradhyayan Sutra, which contains the final pravachans of Lord Mahavira, and meditate upon him. Some Jains visit Pavapuri in Bihar where he attained Nirvan.

Ingredients:

Rice flour - 2 cups
Cashew - 1/2 cup
Ghee - 2 tblsp
Chilly powder - 1 tsp
Salt - for taste
Oil - for deep frying

Method:

Soak cashews in water for 15 mins and grind it into smooth paste by adding some water to it. Take the paste, rice flour, chilly powder and salt in a bowl and mix well. Slightly heat the ghee and add it to the mixture and mix well. Now add water little by little and mix until it forms into a dough.

Heat oil in a wok. Now fill the dough in the muruku maker and squeeze it directly in the oil and fry till it becomes crisp. Maintain moderate flame throughout the process to get evenly cooked murukku.

Cashew murukku is ready to eat :)

Happy making :)

Note:

You can skip using chilly powder and make it as classic salt murukku.

Written by: Nithya
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