Mulku Food Recipe


500 grams fine rice flour
5 tablespoons dhal flour
5 tablespoons butter
1 tablespoon cumin seeds
Salt to taste (1 teaspoon)
Water to knead into a soft dough
Oil for frying mulku murukku


Mix rice flour, dhal flour, cumin seeds and salt together. Soften the butter and work into the mixture to form a crumbly mixture. Add water in small quantities and knead into a soft dough. Make sure that there are no air pockets. Wrap dough in plastic wrap and allow dough to sit for 10-15 minutes.

Use a murukku maker or an ordinary pastry piping bag, place in a lump of dough and pipe out into rope like patterns, forming circles and spirals. Form the spirals first on a clean sheet of kitchen paper.

Heat oil under medium high heat. Use sufficient quantity of oil to submerge all frying murukkus without touching each other. Carefully transfer the murukkus into the hot oil. Fry to a light golden brown colour. Be careful as the cumin seeds can burst inside the frying murukkus, spraying hot oil. Remove with a slotted spoon and place on kitchen paper to drain surplus oil.

Allow to cool.

Will keep for a few days in a dry container. 



Madeleine's recipe : Mulku

Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe