This Rasagulla recipe, also called Rasgulla or Roshogolla, gives you the soft, spongy Bengali sweet that melts the moment it meets your tongue. Fresh homemade paneer (chenna), a thin sugar syrup and a tightly covered pot are all you need for authentic Bengali Rasagulla at home.

This easy Diwali sweet works on the stovetop or in a pressure cooker, and every tip here was earned the hard way, through my own tough and chewy failures. Follow this soft and spongy Rasagulla recipe once, and your festive dessert table will never be the same.

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Shahi Tukda Recipe with Rabri: Hyderabadi Style, Double Ka Meeta

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Crispy Garlic Murukku Recipe – Traditional South Indian Snack

Garlic Murukku | Poondu Murukku | (பூண்டு முறுக்கு) – Crispy South Indian Snack

    If there’s one festive snack that never fails to bring out the child in me, it’s Murukku. And this Garlic Murukku (Poondu Murukku) is my lazy-day, quick-fix, yet flavour-packed version of the traditional South Indian favourite. Made with Idiyappam Flour, roasted gram flour (pottukadalai), and a generous dose of garlic, this one’s my “I’m still not ready to soak, roast, or grind” snack. No apologies there.

    Every time i attempt to make Murukkus at home, I tell myself — “This time, I’ll make Murukku from scratch.” And every time, I find myself with a pack of Idiyappam Flour/Instant Murukku Mix in hand, convincing my conscience that shortcuts are perfectly fine as long as they taste like the real deal. And believe me, this one does! The house fills with that unmistakable aroma of garlic and butter mingling in hot oil — and before I can store them neatly in jars, half the batch disappears.

Why You’ll Love This Garlic Murukku

• Cuisine: South Indian
• Course / Recipe Type: Traditional Snacks | Tea-time Snack | Festive Treat
• Spice Level: Medium (can be adjusted to taste)
• Difficulty: Medium
• Yields: Approximately 40–45 medium-sized murukkus
• Author: SM @ Essence of Life – Food

Time Estimate

• Preparation Time: 25–30 minutes
• Cooking Time: 30–45 minutes
• Total Time: About 1 hour 15 minutes

 

Ingredients for Garlic Murukku

For the Dough

• 3 Cups  Idiyappam Rice Flour
• ¾ cup Pottukadalai / Roasted Gram Dhal Powder (sieved fine)
• 3 tablespoons Butter (softened, room temperature)
• 10–12 flakes Garlic
• 6–8 nos Dry Red Chillies
• 1 teaspoon Ajwain / Cumin Seeds
• 1 teaspoon White Sesame Seeds
• 1/4 teaspoon Asafoetida
• Salt to taste
• Boiling Water – approx. 1 cup (adjust as needed)

For Frying

• Oil – for deep-frying

Protip: Always use boiling-hot water when kneading dough with idiyappam flour. It gives a smooth, pliable texture without cracks.

 

Step-by-Step Method – How to Make Garlic Murukku

Prepare the Garlic–Chilli Paste

• Soak dry red chillies in hot water for 10–15 minutes.
• Drain and grind them along with garlic flakes to a fine paste.
• Optionally, sieve the paste through a fine mesh to remove seeds or large bits.

Protip: Sieving helps prevent the murukku achu from clogging — saves you mid-fry frustration!

Mix the Dry Ingredients

• Powder the roasted gram (pottukadalai) finely and sieve once.
• In a large bowl, mix idiyappam flour, pottukadalai powder, sesame seeds, ajwain/cumin (if using), asafoetida, and salt.
• Add the softened butter and mix until crumbly.

Note: Butter is the secret to that crisp-yet-soft texture — don’t replace it with ghee or margarine.

Make the Dough

• Add the garlic–chilli paste to the dry mixture.
• Gradually pour in boiling water, little at a time, and knead into a smooth, soft dough.
• The dough should be pliable and free from cracks — neither sticky nor hard.

Protip: If the dough feels dry, sprinkle a bit more warm water. If sticky, dust a little extra rice flour.

Shape & Fry the Murukku

• Heat oil in a deep pan on medium flame.
• Fill the murukku press with dough fitted with the star or three-hole plate.
• Press the dough into spiral shapes directly into hot oil, or first onto a ladle/greased sheet and then slide it in.
• Fry a few at a time until golden brown and crisp, turning once for even cooking.
• Drain onto paper towels and cool completely before storing.

Note: Don’t overcrowd the oil. Murukku needs space to fry evenly and stay crisp.

Plain Garlic - no Spicy Version

• Skip the red chillies and grind only garlic with a tablespoon of water.
• For flavour, you can add ajwain or jeera instead — gives a lovely aroma and aids digestion.
• Everything else remains the same.

 

Pro Tips & Notes – For the Perfect Garlic Murukku

• The dough should be soft, smooth, and pliable — neither sticky nor too hard. Cracks mean your dough needs a touch more water.
• Always use boiling-hot water while kneading if you’re using Idiyappam flour. That’s the secret to a perfectly crisp murukku.
• Butter matters! Use softened, room-temperature butter — not ghee, margarine, or cold butter. It’s what gives that signature crisp and melt-in-mouth texture.
• Grind the soaked red chillies and garlic flakes into a fine paste, then sieve it to remove seeds or large bits that can block the murukku achu holes.
• The red chillies are optional — skip them for a milder version, or add more for a spicy festive twist.
• Powder the roasted gram dhal (pottukadalai) finely and sieve it once for an even texture.
• Always heat the oil well before frying, but fry on medium heat for even browning and to avoid burnt edges.
• Drop only a few murukkus at a time; overcrowding lowers the oil temperature and makes them soggy.
• Let the murukkus cool completely before storing — they turn perfectly crisp as they cool.
• Store in airtight jars; they stay fresh for up to 7–10 days (if they last that long!).
• For flavour variations, add ajwain, cumin seeds, or white sesame seeds — each adds its own aroma and crunch.
• Avoid using a wet or heavy garlic paste — too much moisture will make the dough sticky.
• If your murukku breaks while pressing, the dough is too tight; sprinkle a little warm water and knead again.

 

Serving Suggestions

• Serve Garlic Murukku with evening tea, or add it to your Diwali Bakshanam collection. 
• It also pairs beautifully with a hot cup of filter coffee when the evening rain decides to drop by uninvited.

Storage Tips

Protip: Layer them between parchment if storing large batches to prevent breakage.

❓ FAQs

Q: Can I make this without a murukku press? 

• You can try piping the dough through a small hole in a piping or polythene cone bag, but it can get messy; even a cheap plastic murukku press works far better for this recipe.

Q: My murukku broke while pressing. Why?

• The dough might be too dry. Add a tablespoon of warm water and knead again.

Q: Can I make the dough ahead?

• Best to make it fresh, but if needed, cover and refrigerate for a couple of hours. Bring to room temperature before pressing.

Q: Can I use store-bought murukku mix instead?

• Absolutely! Just add the garlic–chilli paste to any instant mix and transform it into this flavourful Garlic Murukku.

 

Elevate Your Festive Menu!

Make your festive menu even more exciting! Explore More Sweets & Savoury Snacks!

• Karachi Halwa (Cornflour Halwa) – That glossy, chewy, ghee-glazed halwa we all remember from our childhood sweet boxes – colourful, soft, and truly festive!
• Coconut Burfi / Thengai Burfi – Fragrant coconut, sugar, and a hint of cardamom – simple, divine, and made in minutes!
• Tapioca Murukku / Maravalli Kizhangu Murukku – Crunchy and mildly spiced, this tapioca twist on traditional murukku adds a beautiful earthy flavour.
• Potato Murukku/ Urulaikizhangu Murukku – Soft inside, crisp outside – a lovely fusion of homely potatoes and classic South Indian crunch!
• South Indian Mixture / Savoury Snack Mix – A festival jar staple – spicy, nutty, and irresistibly crunchy, perfect for munching through every celebration.
   
  
  

 

Easy way but yet Authentic Murukkus

    And that’s my lazy-day, festive-perfect Garlic Murukku recipe — proof that you don’t need to toil for hours to get that authentic, crispy bite! The garlic adds just the right kick, the butter gives it melt-in-mouth softness, and the red chillies bring that gentle warmth that lingers with every crunch.

    Every time I make these, I tell myself — “Next time, from scratch.” Until then, I’m happily twirling away my instant Idiyappam flour version and pretending it’s a grand ancestral recipe. And while you’re at it, don’t miss my full Diwali Sweet & Snack Collection.

  

BASUNDI

     Basundi is a popular Indian Sweet especially from the Western Indian states of Gujarat and Maharashtra. Gujaratis are known for their Sweet Tooth and consider their desserts very seriously, which has paved the way for some of the most delectable Indian Desserts from this state. Basundi is a tasty & creamy dessert basically prepared with Milk - reduced, sweetened and flavoured. Traditionally Basundi is served in small earthen pots called 'Kulhar'.  Basundi is usually served along with Puri or serve it as a dessert. Basundi is one of the best way to end a scrumptious meal. 
    Basundi is prepared by boiling the Milk on a low flame stirring it at intervals until the milk is reduced & thickened. The Malai which forms at the top is skimmed and added into the Basundi. In North India, a similar Sweet dish called Rabri/Rabdi is also prevalent.  A call for any special occasion or during festivals like Diwali, Raksha Bandhan, Gudi Padwa, Navratri traditional desserts like Basundi, Rabri, Kheers etc., comes into limelight.  It is also one dessert which can be had during Vrat/fasting.
     Basundi is slightly time consuming recipe when it comes to preparation. The authentic recipe call for reducing and thickening the milk on a low flame, then it is sweetened with Sugar, flavoured with Cardamom, Nutmeg & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Basundi with an additional note of aroma from the ingredients. Even quick-cook methods with ingredients like Heavy Cream or Condensed Milk or Milk Powder can be added along with Milk to speed up the thickening process of Basundi. 


For more INDIAN SWEETS, Click here...


Cuisine - Gujarati, Maharashtrian (North Indian)
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes


For more Recipes 'FOR THE SWEET TOOTH', Click here...

   

HOW TO MAKE BASUNDI

BASUNDI

INGREDIENTS:

For Basundi:

Milk - 4 Cups
Condensed Milk - 11/2 Cups
Cardamom -5-6 Pods
Saffron - few Strands
Nutmeg Powder - a Pinch

For Garnishing:

Cashew Nuts - Few
Almonds -Few
Pistachios - Few
Rose Petals - Few
Saffron - Few Strands

BASUNDI

NOTES:

• Cook Basundi on a low flame stirring it at intervals, preferably in a heavy-bottomed pan.
• Care should be taken that the milk does not scorch at the bottom, which will totally spoil the taste of the dessert. 
• Grinding Cardamoms & Nutmeg with Sugar yield a fine powder.
• Adding Saffron is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Basundi to suit your preference.
• Basundi tends to get thicker when chilled.
• Garnish Basundi with preferred choice of Nuts.
• Garnishing it with Rose Petals & Saffron strands are purely optional.
• Traditionally Basundi is served with Puri. If it is served along with Puri, then make sure that the Basundi is warm.

Sundal Podi is a versatile, time saving ready to use spice powder that transforms simple legumes into flavourful Navratri prasadhams in minutes. This dry roasted South Indian spice blend combines Bengal gram, Black gram, coriander, and red chillies for an instant flavour boost. It is a must have for this Navratri Season.

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