The murukku with the goodness of jaggery
Mix the rice flour, gram powder, salt and make dough. Fill the dough in a murukku maker (thenkuzhal mold), press and release thick string like dough into hot oil.
When it turns golden, transfer to a plate, break into pieces of one inch length and keep aside.
In a pan, add half cup water to the jaggery and heat on a low flame.
When the jaggery melts, filter and again heat in the stove. Stir occasionally and make a syrup of two-thread consistency.
Add cardamom powder and cool. Mix well and serve.
What you need
Rice flour - 2 cups
Black gram, ground to fine powder – 1/4 cup
Jaggery - 1 cup
Water – 1/2 cup
Salt - 1 tsp
Cardamom powder – 1/4 tsp
Oil for deep frying