Magizhampoo Thenkuzhal (Murukku) Recipe - Sweet murukku recipe - Sweet Chakli recipe - Murukku with Sugar Candy

This is yet another variety of murukku. But this is slightly sweeter. This is so soft and very flavourful murukku. Kids love it. This is one of the recipe that I know practiced in our family from generation to generation. This mildly sweeten Chakli will disappear very fast for sure. 
Idiyappam Flour / Rice flour - 2 cups
Roasted Moong Dhal Flour - 1/2 Cup
Coconut Milk - 1/4 Cup
Sugar Candy / Kalkandu powder - 2  - 3 tablespoon
Sesame Seeds - 2 teaspoon
Ghee - 2 teaspoon
Salt as needed
Oil for Deep frying


I had roasted Moong dhal powder if don't just dry roast moong dal and grind to fine powder in blendar or food processor. Grind sugar candy to fine powder.
In a bowl take rice flour, moog dhal flour, Ghee, Salt, Sesame seedsCoconut milk and sugar candy powder.  Make a smooth dough by adding water little by little.
Take your favourite shape plate and place it in the murukku press / chakli press. Fill it with the dough. I have pressed it on to a kitchen tissue you can do it behind the laddle or directly on the hot oil too.
Heat oil in kadai, Carefully take the pressed murukku with hand and drop it slowly in to oil (slide thro the side) Cook it in medium flame. After 2 mins turn it over and cook till all the sides are cooked or Shhhh sound subside (Bubbles will cease too)
Drain from oil and place paper towels. Let it cool down
Store it in airtight container. This will last for 10 days (little less than normal murukku due to coconut)