Rose Cookies or Achu Murukku is a famous sweet snack made during Christmas and other occasions. A tasty and crunchy sweet made with the batter of rice flour, maida, sugar and using a cookie mould to coat and deep fry it in hot oil. In my childhood, during Christmas, I look forward to my friends in the morning to wish them “Merry Christmas” and also indeed for tasting this yummy and crunchy Achu Murukku. The secret to get nice shaped cookies lies in the hotness of the mould. If the mould is hot and then coated with batter, then it will automatically come out when we dip the mould in hot oil. Once the coated batter comes out clean, then its few seconds for frying them till golden brown. Try this scrumptious Eggless Rose Cookies (Achu Murukku) and share your experience!
Preparation and Yield:
Preparation time
5 mins
Cooking Time
20 mins
Servings
2
Recipe Category
Main
Recipe Cuisine
South Indian
Ingredients:
Rice Flour
1 Cup*
Maida
1/4 Cup
Powdered Sugar
1/2 Cup
Salt
a Pinch
Cumin Seeds / Sesame Seeds
1 teaspoon
Cardamom Powder
1/4 teaspoon
Thick Coconut Milk
1 Cup
Oil
For Frying the cookies
* 1 Cup = 250ml
Method:
Take a mixing bowl, add rice flour, maida, powdered sugar, salt, cumin seeds and cardamom powder and mix well
Add coconut milk little by little and keep mixing the flours and prepare a batter. The batter should be little thin than dosa batter but not too thin also. The consistency of the batter is so important for this recipe. If the batter is too thin, it will not coat in the mould. If the batter is too thick, the cookies will be more thick and will not be crispy. So the right consistency of the batter is mandatory for this recipe
Before starting, first heat up oil in a heavy bottomed pan. Dip the cookie mould inside the hot oil. The mould should be super hot before each coating. When the mould is hot, take it out and immediately dip 3/4th of the mould in batter. Make sure the mould is coated and then dip the mould in hot oil
After 10 seconds, gently shake the mould so that coated batter comes out automatically, sometimes, we just need to loosen the edges gently with a fork.
Deep fry the murukku till golden brown on both the sides in low flame. Take this fried murukku aside in a paper towel to drain excess oil. Again Dip the mould and make it hot for the next coating. If the mould is not hot enough, the batter will stick on to the mould and it will not come out easily and the murukku may break. Repeat the same for the rest of the batter. If you have 2 moulds, we can alternate and keep the other mould in hot oil to quicken the cooking process
Enjoy the crunchy and tasty Achu murukku (Eggless Rose Cookies)!
