For the dough
2 cups flour
1/4 tsp baking powder
1/4 tsp salt
1 tbsp margarine
water to knead
Knead everything to form a smooth soft firm dough. Let the dough rest for about 1/2 hour or more. Dust flour lightly on the board and roll it thin, as much as you can :)
Then score with a sharp knife horizontally, then diagonally to make individual diamond shapes. Remove the cut pieces and leave it ready to fry in a lightly flour dusted tray, so it is easy when frying.
oil to fry about 2" high
Heat the oil in medium high heat. The oil is ready when the the dough rises quickly to the top and puffs. If it is getting dark too fast reduce the heat and fry. Fry the diamond pieces until it become golden brown, it shouldn't not get dark.
Turn the other side so all sides get evenly golden brown.
Remove from the oil with a slotted spoon and drain it in a platter with paper towels for it to cool.
3 tbsp sugar
4-5 tbsp water
1/4 tsp saffron thread
1/4 tsp cardamom ground optional
Combine everything in a big pan and bring to a boil. When the syrup thickens; one string consistency, remove from heat and add the cooled fried snack to the hot syrup.
Toss the pan to make sure all the pieces are coated; try not to break the murukku if you are using a utensil to toss. This step has to be done fast :) It will become sticky.
Let the sugar coated murukku cool before storing in an air-tight container. This will last for more than a week or more, I haven't got a chance to keep it for too long because everyone in our home likes to snack on this murukku.
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