Jayachanthiran, who was helping Thivanney arrange the snacks as he monitored the others frying muruku, said the family had been making Indian snacks and sweets for almost 16 years. To date, I have used more than 50kg of flour to prepare the muruku dough. The muruku was usually fried to a crisp but controlling the heat was important, otherwise the snacks would end up burnt. To date, husband and wife team, A. Jayachanthiran and M. Thivanney, both 60 have used more than 50kg of flour to prepare the muruku dough. "Usually, we try to come up with new muruku designs or recipes but this process is hard and requires patience.

Source: New Strait Times October 12, 2017 12:11 UTC