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FRESH ORANGE JUICE

Today is a special day, I am writing my 700th Blog Post and today happens to be my Son's Birthday. Five and a half years of blogging and I have finished writing 700 Posts/recipes in my Blog. Wanted to commemorate the milestone.

Thinking about the number of posts I have written so far. Most of the recipes in Essence of Life - Food, are related to memories, tastes and occasions. When I started the blog, I was even wondering about how long I can keep afresh with the content I have. The number of frequented recipes, family favourites, new trials & experiments were all in my mind, but I still remember how I felt during the initial days about which recipe to write. It was like feeding the beast, my brain child. Now, after five long years of blogging and writing 700 recipes on my blog, I feel I still have quite a number of frequented & favourite recipes missing from the blog. And least to mention the time, effort and passion it takes to keep up the spirit.

I wish I could read all the books I want to read and write all the recipes in my mind - may be, a lifetime is not enough. I may not be able to finish off the task wholeheartedly. But it has been an amazing journey overall, and I am thankful to all who have come across my blog, took time to read, try my recipes, and I am overwhelmed by a few readers who send pictures of the recipes they have tried from my blog. People around me, who knows me or even new acquaintances have started to relate to me as a Food Blogger. Simple comments like, You have a wonderful Blog out there, the photographs are good, the way you write is amazing etc., & etc., thanks for noticing and encouraging.

Until recently, I was even reluctant to say that I am a Food Blogger, but now when somebody asks, I say, "I am a Food Blogger." And the questions that follow sometimes cringe me (when it comes to how much you earn out of it?), but this brain child of mine is a product of passion & my hobby. So I enjoy doing it, and I am sure it has turned into an addiction. So once again, thank you all for being my readers and motivating me.

FRESH ORANGE JUICE

700th Post on a special day. But a simple recipe - Fresh Orange Juice - my all-time favourite. What's about writing a recipe on Orange Juice. But I thought of writing about it because, sometimes, a fresh home-made Orange Juice can turn out too tasty or nasty. The bitter taste it leaves into the Juice can spoil the whole new refreshing feel of an Orange Juice. And this has happened to me during my college days, that's my initial days of cooking. Peeling off an Orange and just dumping it into the Mixer grinder, straining off and then there you go with an Orange Juice. The preconception missed to the core. It turned out to be bitter. The white pith and the seeds make Orange Juice Bitter was a hard revelation. Then I started peeling off all the unwanted parts, I used ONLY THE ARILS for making a fresh Orange Juice. Years after this, still when it comes to making fresh orange juice, I do it meticulously. Depending upon the variety of Orange I am using, I choose the method to squeeze out fresh Orange Juice.

So, here you go, Orange juice recipe with 3 easy juicing methods. There is nothing quite refreshing like a glass of freshly squeezed home-made orange juice. Bright and sweet with just the perfect amount of acidity; a glass of orange juice is refreshing, rejuvenating and loaded with vitamin C, a natural Immune booster. Oranges are loaded with vitamins and minerals, it helps to improve immunity naturally. Home-made fruit juices if consumed in moderation are healthy. Use them Diluted or Undiluted, sweeten it if you prefer, and there you have a glass of fresh home-made Orange Juice without any additives or artificial colouring.

What type of oranges are best for Orange Juice?

ORANGE

When deciding what type of oranges to use for making orange juice, you should select the fruit that will yield the most juice. I personally like Valencia oranges for the very best juice, the next variety which I like are navel oranges. Easy when it comes to cleaning, cut the oranges into two, just slice off the rind & the white segments and mostly this variety has very less or no seeds. I grind them in my mixer grinder juicer jar with a strainer attached to it. Next when it comes to Orange varieties like Clementines and Tangerines you will get a sweeter beverage. I juice it with a hand Manual Juicer/Squeezer for making Orange Juices with these varieties.

You can get easy with whatever oranges that you happen to have on hand, but keep in mind that a fresh orange will be the juiciest and the sweetness depends on the variety of the fruit you are using.

For more JUICES, DRINKS & SMOOTHIES, Click here...

Recipe Type - Drink
Difficulty - Medium
Serves - 1-2
Author - SM

Preparation Time - 25 -30 Minutes

HOW TO MAKE FRESH ORANGE JUICE

Name: The Ultimate Guide to Soaking Dry Fruits for Christmas Cake
Prep time: 45 minutes to 1 hour
Cook time: N/A
Total time: 45 minutes to 1 hour
Yield: Makes 3 1/2 to 4 Cups of Soaked Fruits
Cuisine: Christmas
Ingredients: Dark Raisins - 1/4 Cup; Golden Raisins - 1/4 Cup; Dates - 1/4 Cup; Prunes - 1/4 Cup; Dried Cranberries - 1/2 Cup; Glazed Cherries - 1/4 Cup; Candied Orange Peel - 1/4 Cup; Tutti Frutti - 1/2 cup (Red, Orange, Green, etc.)

FRESH ORANGE JUICE

INGREDIENTS:

Oranges - 4 Nos.
Sugar/Honey - 1 Tablespoon (optional)
Water -1/ 2 - 1 Cup

Add-ons (If preferred) :

Mint Leaves/Basil - a Few

METHOD:

Depending on the type of Kitchen equipment you own, you can make Orange juice in a number of ways. I use a simple blender (Indian Mixer-grinder) which has a Juicer Jar with fitted strainer in it, which makes my work easier. You can even simply squeeze out the Orange or use a Citrus Juicer. But the total concept of juicing fresh Oranges is to extract maximum juice out of it. No wastages whatsoever, trying to make the juice without any bitterness which is a hit or miss, when it comes to certain Orange varieties.

FRESH ORANGE JUICE

Method 1 – Manual Juicing/Squeezing:

This method requires no special equipment for the purpose. An age-old method and the simplest Juicing techniques of all time. Oranges with thinner skin like Tangerines and Clementines suit well for this method. Oranges with thin-skins can simply be squeezed without expressing too much of the bitter oils contained in the skins. Note that it is hard to juice a lot of oranges this way, and some amount of pulp remains in the fruit.

But first,

Rinse the fruit well under running water and pat dry them with clean kitchen towels.
Cut the fruit into 2 parts.
Remove the seeds with the help of a knife.
Squeeze the halved oranges over a glass, to extract the juice.
Simply remove any seeds left in the juice.
Dilute or use as it is. Can add any sweetener of your choice, if preferred.

NOTE:

This method works for Fresh thin-skinned Oranges.

Method 2 – Orange Juice with a Citrus Juicer

This is probably the most obvious way to juice oranges. With either a handheld juicer or an electric model, this method is quite effective. Simple wooden citrus reamers work just fine too.

Rinse the fruit well under running water and pat dry them with clean kitchen towels.
Cut the fruit into 2 parts.
Remove the seeds with the help of a knife.
Gently press the cut oranges onto a circulating reamer and squeeze out the juice by simply rotating the Orange halves through the ream.
If you are using an electric Citrus Juicer, the job gets easier.
Strain or simply remove any seeds left in the juice.
Dilute or use as it is. Can add any sweetener of your choice, if preferred.

NOTE:

Citrus Juicer yields a good amount of juice with less effort.

FRESH ORANGE JUICE

Method 3 – Orange Juice in a Blender

One best way to make fresh Orange Juice is using a Blender. This seems to be a great option because this method leaves you with very less wastage and more juice. But you have to be very careful to remove all the white segments and seeds before adding the Peels into the blender. Otherwise, the Orange Juice can turn out to be bitter.

Rinse the fruit well under running water and pat dry them with clean kitchen towels.
Peel the Orange.
Remove the white pith or white membrane. Orange pith is nutritious and is a rich source of fibre, however it imparts a bitter taste, so I try to remove as much as possible.
Cut the fruit into 2 parts.
Then, remove the seeds with the help of a knife.
Take the Orange pulp and discard the rinds and linings.
Add Orange pulp along with some water into a blender.
Blend until all the Orange pulp is well blended.
Pour the Orange Juice through a strainer.
I use my juicer jar (which came along with my blender) for the purpose, which has a strainer within, which makes the process easier.
Collect the strained Orange Juice in a bowl.
Add Honey/Sugar to sweeten up the Juice.
Pour it into a tall glass and serve the Orange Juice chilled or at room temperature.
Muddle a few Mint Leaves and pour chilled Orange Juice over it for a mint flavoured Orange Juice.

NOTES:

I have used 4 Navel Oranges and I got nearly 3-4 medium-sized glasses of Orange Juice out of it.
I added very little water while blending the Orange Pulps.
Adding Sweeteners to the drink is purely optional.
Adding Mint Leaves/Basil Leaves to the juice can give you an extra note of taste and flavour to Orange Juice. But it is purely optional.

HOW TO STORE FRESH HOME-MADE ORANGE JUICE?

It is best enjoyed shortly after it is made.
However, you can keep it in your refrigerator for 2–3 days in a glass bottle or jar. Keep it covered.
Freshly extracted Orange Juice (without added sweeteners) can be stored in the refrigerator for about 2 days.
Do not dilute it with water if you're storing it.

MUTTON CUTLET/LAMB CROQUETTES

This is my 200th blog post,
     Looking into the long way I have come along, up to this 200th Post, still make me wonder. Well, I am quite impressed by the number, but was totally not sure whether I could keep up with the pace of blogging in my own style. Last year I made an impulse decision to launch my long planned thought of blogging to commemorate my 20th Wedding Anniversary and it's probably the best decision I've ever made.
    Since I started my blog in 2016, writing my first few blog posts before launching them, me and my daughter trying our knows and lots of dont's with Photography, Food Presentation etc., To be frank, we knew nothing about it, nor did we invest anything on fancy gadgets until today. We use our ready to shoot Nikon and iPhone SE for our pictures. I wouldn't say that we do a great job, but we sure are in the tough way of a learning process.
    Looking back into my first few posts that were posted on 17th January 2016. I checked the next day to see whether if at all anybody even noticed my blog. My stats said 21 people had read my posts. I have never taken any steep leaps or hiked the viewership since then, but I am happy to see that I've come a long way. All the more I'm happy with my blogging today because I get to learn a lot every day and spent my quality time in what I love, reading, cooking, clicking and writing.
      Keeping up with the flow of daily routine, cooking, clicking, editing. Ya just recently I started doing it all on my own. My daughter is busy with her studies, as she is in her final year of schooling and all the more with upcoming board exams, she is totally occupied and busy with her hectic revision schedules. Waiting for her exams to get over and we have a long to-do list plan for the blog.
     Yet another family favourite for my 200th Post - Mutton Cutlet/Lamb Croquettes. This crisply delicious and sinfully satisfying starter is always on our family menu, no matter what occasion or festival it marks for. Every time it comes up with different ingredient though, sometimes with chicken or beef and may be simply with vegetables for a total vegetarian option. But our all time favourite is the Lamb Cutlet with minced meat and potatoes, coated with breadcrumbs for a crispy crust.
     Serve it as a starter or as a Tea-time Snack with a dipping sauce of your choice. Just combine it with finely sliced Onions, Carrots etc., with a dash of tomato ketchup or Red-Chili Sauce to add a zing to the croquettes.

Cuisine - Indian (Kerala, South India)
Course - Appetizer / Starter
Spice Level - Low
Difficulty - Medium
Yields - 20 Cutlets
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE MUTTON CUTLET/LAMB CROQUETTES

MUTTON CUTLET/LAMB CROQUETTES

INGREDIENTS :

For Meat Cutlet Patties :

Minced Meat - 1/2 Kg.
Potatoes - 3 Nos.
To Saute :
Onions- 2 No
Garlic - 4-5 Cloves
Ginger - 1 Small Piece
Green Chillies - 4-5 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn
Garam Masala Powder - 1/2 Tspn
Pepper Powder - 1/2 Tspn
Mint Leaves - Few
Coriander Leaves - Few
Oil - 2 Tbspn
Salt - To Taste

For the Crust :

Egg - 2 Nos.
Bread Crumbs - 2 Cups

For Deep Frying :

Oil

METHOD :

Mince the Meat using a food processor or mincer and keep it aside.
Boil the Potatoes, peel, mash them and keep it aside.
Heat Oil in a pan, Saute finely chopped Onions, Garlic, Ginger and Garlic cloves until onions turn translucent.
Add Turmeric Powder, Red Chilli Powder and Garma Masala to the above and fry for a while on a low flame until fragrant.
Add Minced meat along with a dash of Salt, Pepper Powder and mix well.
Cook this on a low flame until the meat is well cooked.
Sprinkle some water if necessary at this stage.
Sprinkle finely chopped Mint and Coriander Leaves and give a quick stir.
Switch off the flame and add mashed Potatoes to the meat mix.
Mix it well with your hands until well combined.
Shape into small balls and flatten them at the centres into round patties with your palms(make sure there are no cracks).
Meanwhile beat eggs in a bowl with a pinch of salt.
Spread Bread Crumbs on a large plate.
Dip the Meat Cutlet patties in the egg first.
Then dredge them in bread crumbs, make sure that the patties are evenly coated with bread crumbs on all sides.
Heat oil in a deep pan until they reach the smoky point.
Lower the flame to medium and deep fry the Meat Cutlet patties in batches.
Do not over crowd the oil pan.
Fry the Meat Cutlet patties until crisp and golden brown in colour.
Remove them from oil with a slotted spoon, and line them up on paper towels.
Serve hot with any dipping sauce of your choice.

For a detailed Recipe on HOW TO MAKE BREAD CRUMBS, Click here...

NOTES :

Can replace Meat/Lamb with Chicken, Beef or Tuna.
Can also prepare with a mix of Vegetables like Carrots, Beans, Potatoes, Cabbage, Beetroot, Cauliflower, Green Peas etc.,
Deep fried Meat Cutlets/Lamb Croquettes taste better comparatively.
Use the right fat, right pan and the right temperature suitable for deep frying, for guilt free eating.
Allowing the Oil to smoke initially will cut down the fat content to an extent.
Do not over crowd the pan while deep frying the Meat Cutlets.
Raw Meat Cutlet patties can be stored in an airtight container in a refrigerator for up to 4 days, or can be frozen up to 1 month.

Homemade crispy Murukku made with readymade Murukku flour, a must-have traditional snack for Diwali celebrations in Malaysia and Singapore.

Homemade Crispy Murukku – A Must-Have Traditional Snack for Diwali Celebrations, Made with Ready made Murukku Flour, Malaysia and Singapore Special

"Crispy Murukku Recipe with Malaysian Instant Murukku Mix: Your Go-To Delight for Diwali"

Diwali Recipes | Snacks & Savouries

Yet another easy Murukku recipe using ready made Murukku mix! When it comes to making Murukku in Malaysia or Singapore, it’s always about using the trusted brands like Babas, Lingams, or Alagappa’s Murukku Mavu! These ready-made mixes are widely available in local markets and offer the perfect base for creating crispy, delightful Murukku that captures the essence of festive snacking. With their rich heritage and consistent quality, these brands have become a staple for many households during Diwali celebrations, ensuring that everyone can enjoy the delicious crunch of homemade Murukku without the fuss.

My Lazy Shortcut to Perfect Murukku

When it comes to traditional snacks for Diwali celebrations, Murukku is undoubtedly a must-have. While many enjoy making this crispy delight from scratch, I’ve found my own shortcut—using trusted Malaysian brands like Baba’s and Lingam’s Murukku mixes. These ready-made flours make the process incredibly easy, without compromising on taste or texture.

Discovering Ready-Made Murukku Flour in Malaysia

Ever since we moved to Malaysia, my cravings for Indian snacks kicked in. Initially, I would make simple snacks at home, but Murukku and other delicacies seemed out of reach. That’s when I discovered Baba’s, Alagappa's and Lingam’s Murukku flour in local Indian stores. I was thrilled to find these brands so easily available, allowing me to recreate the festive experience right at home.

Trials, Errors, and Finally, the Perfect Murukku

My first attempts with the ready-made Murukku mix didn’t go as planned—the butter ratio suggested on the pack wasn’t quite right, resulting in Murukku that were either too hard or too oily. However, after several trials, errors, and some useful tips from friends, I finally cracked the perfect consistency. The key was adjusting the amount of butter and using chilled coconut milk during the kneading process. Now, I even enjoy experimenting with flavours (Garlic Murukku, Onion Murukku etc.,), making Murukku a staple for every Diwali celebration.

Note: To get that perfect crispy texture, use chilled coconut milk and ice-cold water while kneading the dough. This tip makes a world of difference in achieving non-oily, melt-in-the-mouth Murukku.

Malaysian Murukku: A Must-Have for Diwali Celebrations

The local Indian community in Malaysia and Singapore has made remarkable efforts to preserve their Indian roots and traditions. Even after living abroad for more than two generations, they continue to follow many rituals and festivals as devotedly as any Indian would. Murukku is more than just a staple snack in Indian households here; it’s a cultural symbol that has transcended boundaries. Interestingly, the region also features Chinese and Malay versions of Murukku, such as the popular Murukku Ikan (fish Murukku). It's truly fascinating to see how the Malaysian and Singaporean communities have embraced and adapted to the tradition of making Murukku, a cherished part of their own festive celebrations.

Click the link for a variety of Murukku Recipes perfect for Diwali Celebration!

Why This Recipe is a Diwali Favourite

Among the various Murukku recipes I’ve tried, this one—using Baba’s or Lingam’s Murukku mix—is undoubtedly the best. The consistent quality and ease of preparation have made it a family favourite. It’s perfect for those who love the crunch of traditional snacks but prefer a convenient option. This Murukku recipe has become a highlight of our Diwali Bakshanam (snack) list, and it’s always eagerly anticipated by my family, especially my husband.

Pro Tip: If you want to make your Murukku even more festive, add a pinch of asafoetida or a teaspoon of cumin seeds for a flavourful twist.

Malaysian and Singaporean Friends – This One’s for You!

If you're based in Malaysia or Singapore, finding Baba’s, Lingam’s, or Alagappa’s Murukku mixes in local stores should be a breeze. These brands have become staples in many households, making Diwali preparations much simpler and ensuring everyone gets to enjoy the delicious crunch of homemade Murukku.

This is especially for my Malaysian and Singaporean friends, who can easily find these two brands - Babas & Lingams Murukku Mavu in local markets.

The Foolproof Murukku Recipe from Santhini

This recipe actually comes from my friend Santhini, who has mastered the art of making crispy, tasty Murukku. She combines Baba’s and Lingam’s Murukku flour with coconut milk, and the result is always a treat! My husband is such a fan that he practically places a standing order with her every Diwali. Trust me, the taste is worth the wait, and it’s become one of our most cherished festival goodies.

Santhini's Murukku recipe is truly foolproof, and is one of my all-time favourites at home. The best part? She uses chilled coconut milk and ice-cold water to knead the flour—maybe that’s the trick for those perfectly crispy Murukku! So, let’s dive into this easy, crispy, and flavourful Murukku recipe perfect for your 'Diwali Bakshanam' list!

If you love this crispy Murukku recipe, don’t miss out on my all-time favourite—Coconut Milk Murukku (Thengai Paal Murukku)! Crafted with Babas Murukku Mix, this delectable treat is a must-try for your festive table!

Instant Mix Murukku Recipe Overview

Cuisine - Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Medium
Yields - 60-65 Medium-sized Murukkus
Author - SM

Total Cooking Time

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes

If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

Enjoy Food and Wishing you all a Happy Diwali!!!

How to Make Delicious Murukku Using Instant Murukku Mix: A Step-by-Step Guide

Are you ready to impress your family and friends with homemade Murukku this Diwali? This step-by-step guide will show you how to create crispy, flavourful Murukku using convenient instant Murukku mix. Perfect for festive snacking or as a delightful addition to your Diwali spread, this recipe is both simple and rewarding!

Key Benefits of Using Instant Murukku Mix:

Time-Saving: Get your snack ready in no time!
Consistent Results: Enjoy perfectly crispy Murukku every time.
Less Hassle: No complicated ingredients needed—just mix and fry!

Follow these easy steps to create your own Murukku masterpiece. Let's dive in!

Quick Tip: Always use fresh Murukku flour and fresh homemade/ store-bought coconut milk for the best results. Fresh ingredients are key to achieving the perfect taste and texture.

Ingredients for Instant Murukku:

1 Packet (500 Grams = 2 Cups) Babas Murukku Mix
1 Packet (500 Grams = 2 Cups) Lingams Murukku Mix
3 Cups Coconut Milk
1/2 Cup Butter
2 Tablespoons Sesame Seeds
2 Teaspoons Ajwain (Carom Seeds)
2 Teaspoons Cumin Seeds
Ice Water (as required)
Salt (to taste)

To Deep Fry:

Oil

Method:

Preparing the Murukku Dough

Wash and Dry: Wash the Ajwain, Cumin Seeds, and Sesame Seeds separately. Allow them to dry on a kitchen towel.
Soften the Butter: Keep the Butter at room temperature until soft.
Chill the Coconut Milk: Refrigerate the Coconut Milk for about 2–3 hours, or until chilled.
Mix Ingredients: In a mixing bowl, combine both Murukku Flours, Butter, Ajwain, Cumin Seeds, Sesame Seeds, and Salt to taste.
Add Coconut Milk: Gradually pour in the chilled Coconut Milk to the mixture, kneading it into a smooth and soft dough.
Adjust Consistency:If the coconut milk is insufficient, add ice-cold water until you achieve a workable dough.

**Pro Tip:** The key to crispy Murukku lies in the right ratio of liquid. Ensure the dough is pliable and free from cracks!

Frying the Murukku

Heat the Oil: In a deep pan, heat the oil over a medium flame.
Shape the Murukku: Fill the Murukku mould with some dough and press it through, forming swirls on the reverse side of a slotted spoon or directly into the oil.
Fry Until Golden: Carefully drop the shaped Murukku into the hot oil. Fry until they turn golden brown and the sizzling sound diminishes.
Drain Excess Oil: Remove the Murukku from the oil and place them on a paper towel to drain excess oil.
Repeat: Follow the same process for the remaining dough.
Cool and Store: Allow the Murukku to cool completely before storing them in airtight jars.

Notes & Tips for Perfectly Crispy Instant Murukku:

Both Murukku packets yield about 4 cups of Murukku flour.
Ensure the dough is pliable—not too sticky or hard.
Use room temperature butter for better incorporation.
Avoid substituting butter with ghee or margarine to achieve the best texture.
For extra crispiness, using chilled coconut milk and ice-cold water is highly recommended.
Properly stored, these Murukkus stay fresh for up to 10 days!

Storage & Shelf Life

Once the Murukku cools completely, store them in clean, airtight glass jars or steel tins. Avoid plastic containers if you live in humid areas like Malaysia — they tend to soften the crunch.
Properly stored, your crispy Murukku will stay fresh and crunchy for up to 10–12 days.
If you’ve used fresh coconut milk, store the jar in a cool, dry place away from direct sunlight.

**Pro Tip:** Slip a small piece of butter paper at the bottom of the jar to absorb any residual oil and keep the Murukku crisp longer.

Serving Suggestions

Serve Murukku with your favourite evening chai or filter coffee — that’s the classic combo!
It’s also a lovely tea-time snack to serve guests during Diwali visits, alongside other Bakshanams like Ribbon Pakoda, Namak Para or Shakkar Para.
For festive gifting, wrap a few pieces in butter paper, place them in decorative tins or glass jars, and tie with a ribbon. Homemade gifts never go out of style — and Murukku always wins hearts!

Wrap Up Your Festive Season with Crispy Murukku

There's nothing quite like the crunch of homemade Murukku to add a festive flair to your Diwali celebrations! This easy, foolproof recipe using Instant Murukku Mix allows anyone, even kitchen novices, to whip up a delicious batch of this traditional snack. With minimal ingredients and straightforward steps, you can enjoy a delightful treat that’s perfect for Diwali or any special occasion.

The beauty of Murukku lies in its versatility. You can easily customise the flavour by adding spices or herbs of your choice. Plus, it keeps well, making it an ideal option for gifting or sharing with loved ones.

Elevate Your Festive Menu!

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

Coconut Milk Murukku (Thengai Paal Murukku) – A melt-in-the-mouth variation made with Babas Murukku Mix and fresh coconut milk – rich, aromatic, and utterly addictive!
Bombay Mixture – A delightful twist on the classic!
Sakkar Para/Kala Kala (Sweet Diamond Cuts) – Sweet, flaky bites coated with sugar – a festive favourite that never fails to charm!
Namak Para (Salted Diamond Cuts) – Light, crispy, and delightfully salty – the perfect balance to your Diwali sweets!
Ottu Pakoda/Ribbon Pakoda – Crispy and savoury, perfect for munching!

Discover more Traditional Snacks for Diwali celebrations that not only complement each other but also create an irresistible festive spread. Click here to explore more of your favourite savoury snacks for the Diwali season!

FAQs

Q. Can I use ghee instead of butter in this Murukku recipe?

It’s best to use butter for the right crisp texture. Ghee makes Murukku slightly harder and less airy.

Q. How do I fix Murukku dough that cracks while pressing?

Add a tablespoon of chilled coconut milk or ice water at a time until the dough becomes soft and pliable.

Q. Why is my Murukku absorbing too much oil?

Either the oil temperature is too low, or the dough has too much butter. Maintain medium heat and follow the butter ratio carefully.

Q. Can I make this Murukku ahead of Diwali?

Yes! Prepare it 2–3 days or a week before Diwali. Store in airtight containers once cooled completely.

Q. Is this recipe suitable for vegetarians?

Absolutely! It’s a fully vegetarian snack made with plant-based ingredients.

Get Cooking!

So, don your apron and start creating this scrumptious Murukku. Enjoy the richness of tradition and the joy of sharing homemade treats. Don’t forget to bookmark this recipe for your future celebrations and share it with friends who’d love to try their hand at making traditional Indian snacks.

You can find My Murukku Recipe featured in the Malaysian Star Newspaper's Kuali food column. Don't forget to check out the recipe. With this classic snack ready in no time, you can spend less time in the kitchen and more time enjoying the festivities. Happy cooking!

Click the link to Try from a wide range of Festive Sweet & Snack Collection, perfect for this Diwali Celebrations!

Make this Diwali memorable with delicious homemade treats that bring joy and tradition to your table!

A festive arrangement of assorted dry fruits and nuts, including cherries, cashews, almonds, and raisins, alongside mini bottles of rum and brandy, ready for soaking for a traditional Christmas cake.

Ingredients for Soaking Dry Fruits - Christmas Cake Preparation

"The Ultimate Guide to Soaking Dry Fruits for Christmas Cake"

'Tis the season, bringing beauty, colour, emotion, taste, and flavour. When I think about Christmas, the season reminds me of winter—cold and white. But I have never lived in a place where it snows. The misty cold winters of my hometown, Coimbatore, are a cherished memory I miss the most. Now, living in Malaysia’s tropical climate, Christmas comes with rain, as December is a particularly rainy month here.

The season is brightly coloured in hues of red and green, decorations lighting up dark nights, and filled with the flavours of wine and fruits. The aroma wafting from freshly baked goodies and the melodious chorus of carols proclaim the arrival of Christmas, putting me in a festive mood. However, this year feels different with both my kids travelling and not at home for the season.

My Personal Tradition: Embracing Christmas Baking:

As the countdown to Christmas begins, my daily routine is packed with seasonal duties: soaking dry fruits for the cake, cleaning the house, setting up the Christmas tree and nativity scene, baking the fruit cake, and planning the Christmas party menu. Despite feeling blue this year, I've managed to do most things, albeit with some procrastination.

When it comes to Christmas and Christmas fruit cake, I always think of local bakers soaking dry fruits in liquor for the season. It never occurred to me that I would do the same for my homemade Christmas cake. As a daughter-in-law, I have embraced the family tradition of making Christmas cake, passed down from my mother-in-law.

Traditional Christmas Cake: Soaking Dry Fruits in Alcohol

Traditional Christmas cakes are rich with pre-soaked fruits in alcohols like rum, vodka, brandy, and wine. I have tried soaking dry fruits in rum, brandy, and even orange liqueur, all of which yield perfectly boozy Christmas cakes. However, my personal favourite is soaking the dry fruits with my homemade grape or raisin wine. After trying various alcohols, I've stuck to using my homemade wines, as I love making everything from scratch. I even make my own dry fruits, from tutti frutti with raw papayas and pears to candied peels and candied ginger. The only fruits I buy are raisins, dates, cranberries, and cherries.

Long-Term vs Short-Term Soaking: Which is Best?

I usually keep a big batch of soaked fruits in my refrigerator for up to a year. Sometimes, a batch from the previous year remains intact, which I use in my Christmas cakes. Just drizzle a bit of alcohol from time to time to prevent them from drying up or spoiling. Proper storage ensures a longer shelf life.

If you’re short on time, don’t worry. You can soak the dry fruits just a day before preparing the Christmas fruit cake. There are no strict rules on the type of dry fruits, nuts, spices, soaker, soaking duration, or preparation method. It’s all about your preferences and timing. What we need is a good Christmas fruit cake that tastes and feels good for the season.

Here’s the method I follow for soaking the dry fruits for my Christmas cake. Use any preferred dry fruits, and choose your soaker—whether alcoholic or non-alcoholic. Above all, trust your instincts and cook in your style.

Step-by-step Guide on How to Soak Dry Fruits for Christmas Cake

Essential Dry Fruits for a Rich Christmas Cake

Choosing a variety of dry fruits is key to achieving a flavourful Christmas cake. Opt for a mix that includes: Raisins, Sultanas, Glazed Cherries, Apricots, Dates, Dried Cranberries, Candied Peels (such as orange or lemon), Candied Pineapples, Candied Ginger etc.,

Select Your Soaker:

Soaking in Alcohol: Alcohol such as rum, brandy, or wine adds depth and richness to the fruits. Homemade wines can also impart a unique flavour.
Alternative Soaking Methods: For non-alcoholic options, consider soaking in Freshly squeezed orange juice for a citrusy twist, Brewed tea for a subtle infusion of flavour, Non-alcoholic fruit syrups or extracts for a sweet, non-alcoholic alternative

Mixing and Soaking Process:

Combining Dry Fruits: Place all selected dry fruits into a large, clean jar or container.
Submerging in Soaker: Pour your chosen soaker (alcohol or alternative) over the dry fruits until they are completely submerged.
Sealing Tightly: Ensure the jar or container is tightly sealed to prevent evaporation and maintain the flavours.

Optimal Soaking Duration:

Ideal Timing: For best results, soak the fruits for at least a month. This allows the fruits to absorb the flavours fully and develop a rich taste profile.
Quick Soaking: If time is limited, soaking the fruits overnight can still enhance the flavour, though the results may not be as pronounced as long-term soaking.

Proper Storage Techniques:

Cool and Dark Environment: Store the jar in a cool, dark place, such as a pantry or cupboard. Avoid direct sunlight, as it can affect the flavour of the soaked fruits.
Regular Agitation: Occasionally shake the jar or gently stir the fruits to ensure all pieces are evenly soaked and infused with the soaker.

By following these steps, you’ll create a rich, flavourful mix of soaked fruits ready to be turned into a delectable Christmas cake. Enjoy the process, and make it a cherished part of your holiday traditions.

For a wide range of homemade Candied Fruit Recipes, Click here...

Type: How-to Guide
Difficulty: Medium
Yield: Makes 3 1/2 to 4 Cups of Soaked Fruits
Author: SM

Preparation Time: 45 minutes to 1 hour
Soaking Time for Fruits: 24 hours to 1 month/longer

For a wide range of Christmas Fruit Cake Recipes, Click here...

"Sip, Soak, and Bake: Mastering the Art of Soaking Dry Fruits for Irresistible Christmas Cakes"

A jar filled with mixed dry fruits soaking in rum and brandy, surrounded by festive decorations including pine branches, pine cones, and red Christmas ornaments, ready for a Christmas cake.

Mixed Dry Fruits Soaking in Rum and Brandy - Christmas Cake

Ingredients for Soaking Dry Fruits:

Essential Dry Fruits for a Rich Christmas Cake:

Dark Raisins - 1/4 Cup
Golden Raisins - 1/4 Cup
Dates - 1/4 Cup
Prunes - 1/4 Cup
Dried Cranberries - 1/2 Cup
Glazed Cherries - 1/4 Cup
Candied Orange Peel - 1/4 Cup
Tutti Frutti - 1/2 cup (Red, Orange, Green, etc.)

*You can also use dry fruits like figs, peaches, apricots, pineapple, currants, and candied ginger in the fruit cake.

Spices and Additions:

Nutmeg - 1/4 teaspoon
Cinnamon - 1/4 teaspoon

Notes on Ingredients:

Ensure you use cleaned and dried, dry fruits.
Wash them thoroughly and dry them before soaking.
Chop the larger dry fruits into small, equal-sized pieces.
If the raisins are big, cut them into two pieces before soaking.
Add a handful of orange/lemon zest to the dry fruit mix for a refreshing citrusy note.
Powder the spices and add them while soaking the fruits for a short period. For long-term soaking, add the spices to the cake batter instead.

Soaking in Alcohol

Wine/Rum/Vodka/Brandy: 1.5 to 2 Cups (use good quality liquor for best results)

Method:

Use dry, cleaned, and sterilized airtight storage bottles for soaking the dry fruits. Glass, ceramic/porcelain containers with tight lids are ideal. Plastic airtight containers also work well. Avoid metal containers as they may react with alcohol.
Place all the cleaned dry fruits in a large bowl. Pour enough wine/brandy/rum/vodka over the dry fruits to cover them completely.
If using a flat container, the process is easier. Tall containers may require more alcohol.
Add some orange/lemon zest along with the dry fruits. Grate the zest just before adding.
Store the soaked dry fruits in the refrigerator and stir the contents every other day to ensure even soaking.
Soak the dry fruits at least a month ahead for the best flavour. The longer the soaking time, the better the flavour.

Soaking in Fresh Orange Juice

Orange Juice: 1.5 to 2 Cups (freshly squeezed works best)

Method:

Soaking in orange juice is ideal for quick soaking (overnight).
Follow the same method as soaking in alcohol, substituting orange juice for the liquor.
Transfer the mixture to airtight glass bottles and refrigerate for at least 10–12 hours.
Avoid long-term soaking as it can make the mixture slightly bitter.
Drizzle a few teaspoons of sugar/brown sugar while soaking in orange juice. Add finely powdered spices if desired.

Soaking in Tea:

Ingredients:

Tea: 1/2 to 3/4 teaspoon
Water: 1.5 to 2 Cups
Sugar/Brown Sugar: Few teaspoons

Method:

Boil the tea leaves with water and sugar/brown sugar.
Strain and allow it to cool.
Pour the brewed tea over the dry fruits.

No Soaking/Instant Soaking Method

If short on time, you can cut the dry fruits, dust them with flour used for baking, and add them to the batter.
Alternatively, soak the dry fruits in alcohol/orange juice/brewed tea for 10–15 minutes before baking.

A close-up of a jar of dry fruits soaked in rum and brandy, accompanied by a glass of soaking alcohol, festive decorations, and fresh oranges, all set for Christmas cake baking.

Soaked Dry Fruits Ready for Christmas Cake Baking

Final Notes on Soaked Dry Fruits for Christmas Cake

Versatile Uses in Baking

Incorporate Soaked Fruits into Rich Christmas Fruit Cake or Traditional Christmas Pound Cake.
Enhancing Traditional Christmas Puddings with Soaked Fruits

Benefits of Soaked Fruits

Enhancing Moisture and Flavour in Christmas Cakes
Preserving Fruits with Proper Soaking Techniques

Storage Tips for Longevity

Avoiding Metal Containers: Best Practices for Storage
Ensuring Optimal Moisture Retention with Tight Sealing

Choosing the Right Liquor

Selecting Light-Coloured Wines for Delicate Flavours
Opting for Dark-Coloured Wines for Intense Fruit Cakes

Proportioning Dry Fruits

Ideal Ratio of Dry Fruits and Nuts in Fruit Cakes
Adjusting Quantities Based on Recipe Needs

Varieties for Different Cakes

Using Dark-Coloured Fruits for Rich Christmas Cakes
Selecting Light-Coloured Fruits for Lighter Fruit Cakes

Bake Up Festive Delights with Soaked Dry Fruits for Christmas

As you embark on your Christmas baking journey, soaking dry fruits for your Christmas cake is not just a tradition, but a delightful ritual that infuses every slice with rich flavours and festive cheer. Whether you opt for the deep, boozy notes of rum and brandy, the citrusy zest of fresh orange juice, or the aromatic essence of brewed tea, each method promises a unique twist to your holiday treats.

Prepare ahead by soaking a medley of dark raisins, golden raisins, dates, cranberries, glazed cherries, and candied orange peel in your chosen liquid, adding a sprinkle of nutmeg and cinnamon for that perfect Christmas spice. Store them in the fridge, occasionally drizzling with more spirit to keep them moist and flavourful until it’s time to bake.

With every bite, let the warmth of the season and the joy of homemade goodness fill your home. Whether you're baking a traditional Christmas cake, a rich plum cake, or experimenting with your own creations, these soaked fruits promise to elevate your baking to new heights.

Get ready to delight family and friends with cakes that are not just desserts but cherished symbols of holiday tradition. From our kitchen to yours, may your Christmas be merry, bright, and filled with the irresistible aroma of freshly baked goodies.

Happy baking and a joyful Christmas season!

Celebrating 1 Million+ Views for my Blog

Thanks for all the support and encouragement...

SM

HOMEMADE PINEAPPLE WINE

INGREDIENTS:

For Pineapple Wine:

To Activate the Yeast:

METHOD:

For Pineapple Peel Wine:

NOTES:

WISHING YOU ALL A HAPPY NEW YEAR !!!

SM

What type of oranges are best for Orange Juice?

ORANGE

HOW TO MAKE FRESH ORANGE JUICE

INGREDIENTS:

Add-ons (If preferred) :

METHOD:

FRESH ORANGE JUICE

Method 1 – Manual Juicing/Squeezing:

NOTE:

Method 2 – Orange Juice with a Citrus Juicer

NOTE:

Method 3 – Orange Juice in a Blender

NOTES:

HOW TO STORE FRESH HOME-MADE ORANGE JUICE?

HOW TO MAKE MUTTON CUTLET/LAMB CROQUETTES

For Meat Cutlet Patties :

For the Crust :

For Deep Frying :

METHOD :

NOTES :

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Step-by-step Guide on How to Soak Dry Fruits for Christmas Cake

Essential Dry Fruits for a Rich Christmas Cake

Select Your Soaker:

Mixing and Soaking Process:

Optimal Soaking Duration:

Proper Storage Techniques:

"Sip, Soak, and Bake: Mastering the Art of Soaking Dry Fruits for Irresistible Christmas Cakes"

Ingredients for Soaking Dry Fruits:

Essential Dry Fruits for a Rich Christmas Cake:

Spices and Additions:

Notes on Ingredients:

Soaking in Alcohol

Method:

Soaking in Fresh Orange Juice

Soaking in Tea:

Ingredients:

No Soaking/Instant Soaking Method