Dry roast the urad dal over medium heat until it starts to change colour slightly. Once roasted, grind it into a fine powder, then sieve and set it aside.

In a large bowl, combine rice flour, the prepared urad dal flour, asafoetida, salt, butter, and cumin seeds. Mix everything well.

Gradually add water, little by little, and knead the mixture into a soft, non-sticky, and pliable dough.

In a heavy-bottomed pan, heat oil over medium heat. To check if the oil is hot enough, drop a small piece of dough into it—if it rises to the surface immediately, the oil is ready for frying.

Fill the murukku maker with the dough. The murukku press comes with plates of different shapes—I used the one with a round hole. Press the dough to form the murukku shapes directly into the hot oil.

You’ll notice bubbles forming around the murukku and a sizzling sound. Fry the murukku on both sides until they turn golden brown.

The best time to take the murukku out of the oil is when the bubbles disappear and the sizzling sound reduces.

Place the fried murukku on a plate lined with tissue paper to absorb any excess oil.

Later break it into pieces to coat it with Jaggery syrup.

In another pan, combine jaggery and water to prepare the syrup.

The ideal consistency for the jaggery syrup is hard ball consistency, but if you prefer a softer bite like I do, you can stop at soft ball consistency. This makes shaping the balls easier and results in a ladoo that’s softer to eat.

To check the consistency add a tsp of jaggery syrup in a small bowl of water. Try to make ball with the jaggery syrup. It should not dissolve. That is the right consistency.

Add the Jaggery syrup into the murukku pieces.

Mix it well with a Spatula and coat the murukku pieces with jaggery syrup.

Allow it to cool and then store it in an air tight container.