Wash rice and dry on cloth. Roast gram until aromatic and slightly brown. When the rice is dry (may take a day or two) both the ingredients need to made into a flour (not extremely fine) at a mill.

Place the flour in a large pan or dish to make a dough. Add 1.5 tsp salt or enough as per taste. Add cold milk slowly to the flour to make the dough; in between add butter to give softness to the dough. Once the dough is ready, knead a small quantity each time.

Place the kneaded dough in a muruku press and make medium size muruku as shown in the picture. Heat oil in a pan and fry them in batches of 6-8 until golden brown. Remove from oil, let drain and sprinkle with powdered sugar. Serve when cooled.

Note: quantity of salt, butter (1/2 cup to 3/4 cup) and milk while making the dough needs to be adjusted. Too much butter in the dough will make the oil froth while frying.