Achu Murukku Recipe | Rose Cookies Recipe

Achu Murukku is a crispy and mild snack made using flour batter and deep fried using special mould. This has light crunchy texture with slight sweetness and mild coconut flavour. It is little different from regular murukku because it is made as batter and shaped using mould. 

This recipe is usually made during festive time or for special occasions at home. It takes some time but result comes very good. The batter is prepared and fried carefully using mould. It needs little practice but once you get it, it comes out well and everyone at home will enjoy it.

Jump to:

• About Achu Murukku
• Achu Murukku Ingredients
• How to make Achu Murukku Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Achu Murukku

Achu Murukku also called as Rose Cookies is a traditional snack made in many South Indian homes. In this recipe maida and rice flour is mixed with coconut milk and sugar to form batter. The mould is dipped in batter and then fried in oil to get shape. It is made using special mould which gives flower design.

This murukku recipe has crisp and light texture and rice flour gives crunch while maida helps hold the shape. Also coconut milk adds mild flavor and slight richness. Sesame seeds give small bites and adds taste. It stays crisp for long time when stored properly. You can make this recipe simple and still get crispy snack at home.

There are few variations you can try in this recipe. You can adjust sweetness by adding more or less sugar and you can also add egg in this batter for texture and also flavour it with cardamom for different taste. You can also try adding cumin seeds for different flavour. The design comes like flower which makes it look attractive.

I usually make Achu Murukku during festive time when I want to make traditional snack. Everyone at home enjoy it with tea or as a snack.

Achu Murukku Ingredients

• Maida - I used for forming the shape and gives structure to the murukku. 
• Rice Flour - I just added for crisp texture. It also makes the murukku stay crunchy after frying. You can adjust the quantity little.
• Powdered Sugar - I used for sweetness. It gives mild sweet taste to the murukku. You can increase if you like more sweet.
• Coconut Milk - I have used to make the batter. It gives mild flavor and richness. You can use fresh coconut milk for better taste.
• Sesame Seeds - I added for small crunch. It gives slight nutty flavor. You can skip if not needed.
• Oil - I just used for deep frying, fry in oil until the murukku turns golden and crisp.

Similar Recipes

• Thenkuzhal murukku
• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku
• Rava Murukku

How to make Achu Murukku Step by Step

1.First we need to treat mould, but this is mainly for iron / aluminium.If its nonstick then you can use it as such. I first washed it well, soaked in rice cooked starch water overnight. Then immersed in heated oil for 5 minutes, switched off and left it in that oil overnight. Now the mould is ready.

2.Extract coconut milk, measure and keep aside.

3.To a mixing bowl - add maida, rice flour and powdered sugar.

4.Add salt and sesame seeds. Mix well. Get ready with coconut milk and the mould.

5.Add the coconut milk and mix well. It should form a slightly thin batter. If the batter is thick then add little water. Set aside.

6.Now heat oil, dip the mould in it till its heated at least for 15 seconds. Then immediately dip the mould in the batter so that ¾th of mould is immersed in the batter. The batter will stick to the mould.Now carefully dip the mould in preheated oil. Leave for few seconds. Make sure to dip the mould in preheated oil each time before dipping in the batter.

7.Then shake the mould for the murukku to release from mould. If it doesn't come out use a fork to pull it out. Fry till golden. Repeat until you finish the entire batter.

8.Turn over and cook till golden on both the sides.Remove, drain in tissue paper.Cool down then store.

Cool down completely only then it will be crispy.

Expert Tips

• Mould - I dip the mould well in oil before dipping in batter. If the oil is not hot the batter will not stick.
• Batter consistency - I keep the batter slightly thin but not too runny. If too thick murukku may become hard.
• Dipping mould - I dip only three fourth of mould in batter. This helps murukku release easily.
• Frying - I fry the murukku till it turns golden and crisp. Flip once for even cooking.
• Releasing - If murukku does not come out I shake gently or use fork. After few tries it comes easily.

Serving and Storage

Serve Achu Murukku as crispy snack during festive time. This goes well as tea time snack when homemade snacks are prepared. After cooling completely store the murukku in airtight container. It stays crisp for several days.

FAQS

1.Why my batter is not sticking to mould?

This may happen if mould is not hot or batter is thin. Heat the mould well and adjust batter.

2.Can I skip coconut milk?

You can use water but flavor will be less. Coconut milk gives better taste.

3.Why murukku is hard?

If batter is too thick it may become hard. Add little water to adjust.

4.Can I add more sugar?

Yes you can increase sugar if you like more sweet. Adjust as per taste.

5.How long can I store this?

You can store in airtight container for few days. Keep in dry place to maintain crispness.

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