Achu Murukku | Rose Cookies

Achu Murukku is a tasty, mild sweet made by blending rice flour, maida and icing sugar into a batter and deep frying it with a hand held mold. Achu Murukku also called as Rose Cookies is a healthy anytime snack compared to the packed junk foods and could be made at home in minutes.

Achu Murukku is a traditional and popular snack made for Christmas.Achu murukku is also known as achappam or rose cookies is mildly sweet crispy murukku variety.

We usually buy achu murukku from a bakery nearby and all of us love it.The ones I’ve tasted so far didn’t have any egg smell so wanted to try it eggless.I was waiting to buy a mould to try this achu murukku at home.I bought it during diwali time itself, treated it and kept aside.Last month I tried this recipe and here comes the post for Christmas.

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The first time I tried I made the batter a bit thick so the cookies became hard then again made it to post it here…yay this time I nailed the recipe.

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Achu Murukku | Rose Cookies

Achu Murukku is a tasty, mild sweet made by blending rice flour, maida and icing sugar into a batter and deep frying it with a hand held mold. Achu Murukku also called as Rose Cookies is a healthy anytime snack compared to the packed junk foods and could be made at home in minutes.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings13 Murukku

AuthorSharmilee J

1x2x3x

Equipment

• Achu Murukku Mold

Ingredients

• 1 cup maida
• 1/4 cup rice flour
• 1/4 cup powdered sugar
• 1 cup coconut milk
• 1 tsp sesame seeds
• salt to taste
• water as needed
• oil for deep frying

Instructions

Getting Mould Ready:

• 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 mins, switched off  and left it in that oil overnight. Now the mould is ready.

Achu Murukku :

• Extract coconut milk , measure and keep aside.
• To a mixing bowl - add maida, rice flour and powdered sugar.
• Add salt and sesame seeds. Mix well. Get ready with coconut milk and the mould.
• 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.
• 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 3/4th 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.
• 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.
• Turn over and cook till golden on both the sides. Remove, drain in tissue paper. Cool down then store Achu Murukku.

Notes

• If the batter does not stick to the mould either the mould is not hot or the batter is too runny.
• The batter should not be too runny or too thick.If its too thick,
  the murukku will become hard.If its too runny then the batter wil not stick to the mould.
• Make sure you immerse the mould only till 3/4th
For me first 2 murukkus didnt release easily I had to use fork but after that it came out very easily after few shakes
• The original recipe called for 1/2 cup powdered sugar but I used only 1/4 cup as we wanted only mild sweetness

Nutrition Facts

Achu Murukku | Rose Cookies

Amount Per Serving (25 g)

Calories 90 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.2g

Sodium 3mg0%

Potassium 51mg1%

Carbohydrates 12g4%

Fiber 0.3g1%

Sugar 2g2%

Protein 2g4%

Vitamin A 0.2IU0%

Vitamin C 0.2mg0%

Calcium 6mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Achu Murukku Recipe Step by Step

1. 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 mins,switched off and left it in that oil overnight.Now the mould is ready.
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   2. Extract coconut milk , measure and keep aside.
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   3. To a mixing bowl – add maida,rice flour and powdered sugar.
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   4. Add salt and sesame seeds.Mix well.Get ready with coconut milk and the mould.
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   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.
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   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 3/4th 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.
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   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.
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   8. Turn over and cook till golden on both the sides.Remove,drain in tissue paper.Cool down then store.
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Cool down completely only then it will be crispy.
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Crispy achu murukku ready to munch!

Expert Tips

• • If the batter does not stick to the mould either the mould is not hot or the batter is too runny.
  • The batter should not be too runny or too thick.If its too thick,
    the murukku will become hard.If its too runny then the batter wil not stick to the mould.
  • Make sure you immerse the mould only till 3/4th

For me first 2 murukkus didnt release easily I had to use fork but after that it came out very easily after few shakes

• The original recipe called for 1/2 cup powdered sugar but I used only 1/4 cup as we wanted only mild sweetness

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