Achu Murukku Recipe | Rose Cookies Recipe

Achu Murukku is a crisp and light snack made using flour batter and deep fried using special moulds. It has a slightly crunchy texture with mild sweetness and mild coconut flavor. It is slightly different from regular murukku as it is made from batter and shaped using a mould.

This recipe is usually made during festive times or special occasions at home. It takes some time but the results are very good. The batter is prepared and fried carefully using a mould. This takes a little practice but once you get the hang of it, it turns out well and everyone at home will enjoy it.

About Achu Murukku

Achu Murukku also known as Rose Cookies is a traditional snack made in many South Indian households. In this recipe, flour and rice flour are mixed with coconut milk and sugar to form a batter. The mold is dipped in batter and then fried in oil to shape. It is made using special molds which give floral designs.

The texture of this murukku recipe is crispy and light and the rice flour adds crispiness while the flour helps maintain the shape. Plus the coconut milk adds a mild flavor and slight richness. Sesame seeds provide smaller pieces and enhance the taste. It stays crisp for a long time when stored properly. You can simplify this recipe and still get crispy snacks at home.

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

I usually make Aachu Murukku during festivals, when I want to make a traditional breakfast. Everyone at home enjoys it with tea or as a snack.

Achu Murukku Ingredients

• maida – I used to create shape and give structure to the murukku.
• rice flour – I added just for crunchy texture. Due to this, Murukku remains crisp even after frying. You can adjust the quantity slightly.
• Castor sugar – I used it for sweetness. This gives a mild sweet taste to the murukku. If you like it more sweet then you can increase it.
• coconut milk – I have used it to make batter. It gives mild taste and richness. You can use fresh coconut milk for better taste.
• sesame seeds – I added for a little crunch. It gives a mild nutty taste. You can leave if not needed.
• Oil – I have just used it for deep frying, fry in oil until the murukku becomes golden and crisp.

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How to make Achu Murukku step by step

1. First we need to do mold treatment, but it is mainly for iron/aluminum. If it is nonstick you can use it that way. I first washed it thoroughly, soaked it overnight in water containing cooked rice starch. Then dip it in hot oil for 5 minutes, close it and leave it in the same oil overnight. Now the mold is ready.

2.Extract the coconut milk, measure and keep aside.

3.Add flour, rice flour and powdered sugar in a mixing bowl.

4.Add salt and sesame seeds. mix well. Get ready with coconut milk and mold.

5.Add coconut milk and mix well. It should make a slightly thin solution. If the batter is thick then add some water. Cancel.

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

7. Then shake the mold to remove the murukku from the mold. If it doesn’t come out, use a fork to take it out. Fry until golden. Repeat until you have used up all the batter.

8. Turn over and cook until golden on both sides. Remove, put in tissue paper. Cool and store.

– Cool it completely only then it will become crisp.

Expert Tips

• mold – I dip the mold thoroughly in oil before dipping it in the batter. If the oil is not hot the batter will not stick.
• Batter consistency – I keep the batter a little thin but not too thin. Murukku can become hard if it is too thick.
• dipping mold – I only dip three quarters of the mold into the batter. This helps the murukku to come out easily.
• Fry – I fry the murukku until it becomes golden and crisp. Turn once for even cooking.
• Release – If the murukku does not come out I stir gently or use a fork. It comes easily after a few tries.

serving and storage

Serve Achu Murukku as a crunchy snack during festive times. When prepared as a homemade breakfast, it also tastes good as a tea time snack. After it cools completely, keep the murukku in an airtight container. It remains crisp for many days.

general questions and answers

1.Why is my batter not sticking to the mold?

This can happen if the mold is not hot or the batter is thin. Heat the mold well and adjust the batter.

2.Can I skip coconut milk?

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

3. Why is Murukku hard?

If the batter is too thick then it may become tough. Add some water to adjust.

4.Can I add more sugar?

Yes, you can increase sugar if you like it sweeter. Adjust as per taste.

5.How long can I store it?

You can store it in an airtight container for a few days. Store in a dry place to maintain crispness.

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