Ingredients

- 20 grams Mint powder
- 10 grams Ground nuts
- 55 grams Jaggery
- 13 grams Ghee
- 2 grams Cardamom powder

Procedure
1. Cut the jaggery into fine pieces.
2. Coarsely grind the ground nuts.
3. In a blender or mixer, blend together the mint powder, jaggery, and cardamom powder
until they are well combined.
4. Add the ghee to the mixture and blend again until it comes together. Then, shape the
mixture into small balls to create mint laddoos.

Ingredients
- 50 gm Rice flour
- 10 gm Mint powder
- 5 gm Chilli powder
- 20 gm Besan (gram flour)
- 10 gm Gingelly (sesame seeds)
- Salt to taste
- Oil for frying

Procedure
1. In a mixing bowl, combine besan, rice flour, and mint powder.
2. Add salt, chilli powder, and gingelly (sesame seeds), and mix thoroughly.
3. Gradually add water to the mixture to form a smooth dough.
4. Heat oil in a kadai (deep frying pan) over medium heat.
5. Load the murukku mould with the dough and press it into the hot oil, creating spiral
shapes. Fry until they turn golden brown and crispy.
6. Remove the fried mint murukulu from the oil, drain excess oil on paper towels, cool, and
store them in an airtight container.

Ingredients
- 50 gm Rice flour
- 50 gm Ground nuts
- 20 gm Mint powder
- 13 gm Ghee
- 2 gm Cardamom powder
- 60 gm Jaggery
- Wheat flour (for making dough)
- Oil for deep frying

Procedure
1. Cut the jaggery into small pieces.
2. Coarsely grind the ground nuts.
3. Blend the mint powder in a blender or mixer until smooth.
4. In a bowl, mix coarsely ground ground nuts, mint powder, cardamom powder, and melted
ghee. Shape this mixture into small balls.
5. Roll out wheat flour dough into thin rounds (roti). Place a jaggery-filled ball in the centre of
each roti and fold it over, sealing the edges to create a half-moon shape.
6. Heat oil in a deep frying pan. Carefully add the prepared kajjikayalu and fry them until they
turn golden brown.
7. Remove the fried mint kajjikayalu from the oil, drain excess oil on paper towels, and allow
them to cool before serving.

Ingredients
- 5 gm Milk powder
- 10 gm Mint powder
- 60 gm Jaggery
- 10 gm Glucose
- 5 gm Butter

Procedure
1. Dissolve 60 gm of jaggery in 60 ml of water to make a syrup.
2. Add mint powder, glucose, and sugar to the jaggery syrup, and heat the mixture while
stirring continuously until it thickens and starts to leave the sides of the pan.

3. Add 5 gm of butter and continue to stir until it forms a cohesive mass and begins to leave
the sides of the pan.
4. Remove the mixture from heat, let it cool slightly, then shape it into small balls or toffees.
Wrap them individually for storage.

Ingredients
- 100 gms Mint powder
- 1 tsp Black gram dal
- 1 tsp Bengal gram dal
- 6 Garlic cloves
- 1 tbsp Fenugreek seeds
- 1 tsp Cumin seeds
- Salt (as required)
- 10 Red chillies
- Tamarind (a small piece)
- A little oil

Procedure
1. Heat a little oil in a kadhai (pan) and separately fry the black gram dal, Bengal gram dal, and
fenugreek seeds until they turn golden and aromatic. Remove them from the pan and set
aside.
2. In the same pan, add the cumin seeds and roast them.
3. Combine all the roasted ingredients, including the roasted dals and seeds, with the mint
powder, garlic cloves, red chillies, tamarind, and a pinch of salt.
4. Grind the mixture to a fine powder using a mixer or blender. This mint powder can be
stored for up to 3 months and used as a flavorful condiment with idli, dosa, chapati, rice, and
more.