Christmas Rose Cookies | Eggless Achu Murukku | Achappam

Back in India Christmas goodies are not completed without Rose cookies / Achu murukku. Achu murukku is a light and crunchy mildly sweet snack. They are very airy and melts in mouth in ease.

Achu Murukku is made in different ways in each part of south India. I have made an eggless version today. I have flavored this achu murukku with cardamon. In some places achu murukku is flavored with vanilla. 

Rose cookies / Achu murukku needs a special mould. Traditionally these moulds are supposed to be seasoned well by soaking it in oil of few hours. While making the murukku first few murukku will usually stick to the mould and needs to be pulled out with a skewer or fork. Once the mould is used for the while cookies releases from mould by itself. I bought a non stick version of this mould which makes the process very easy as no seasoning is needed and cookies releases from mould very easily right from the 1st cookie.

Ingredients :

Rice flour / idiappam flour - 1cup

All purpose flour / maida - 1/4 cup

Sugar - 1/4 cup 

Coconut milk - 1 cup 

Salt - 1/4 tsp

Oil for

Deep frying 

Coconut Milk: 

Fresh coconut pieces 1/2 

cup or shredded coconut - 1cup

Cardamom- 3 

Warm water - 2 cups


Achu Murukku / Rose Cookie mould (Preferably non stick mould)

Procedure : 

Step 1 : Extract coconut milk

Add 3/4 cup chopped or 1 cup of shredded fresh coconut in a blender, Add 3 cardamom pods and add 1 cup of warm water and blend well. 

Strain the mixture and squeeze the pulp to extract milk. 

This is 1st coconut milk / thick coconut milk.

Add the strained pulp again to the blender and add 1 cup of warm water and blend again.

Strain and squeeze the milk in a different bowl. This is thin coconut milk / 2nd coconut milk.

Step 2 : Prepare Batter

In a wide bowl add 1 cup rice flour or idiappam flour

Next add 1/4 cup maida / all purpose flour.

Next add 1/4 cup sugar and 1/4 tsp salt and mix well.

To this dry ingredients add 1 cup of thick coconut milk (1st coconut milk)

Mix well until we’ll combined. If the mixture is thick add some light coconut milk (2nd coconut milk). I have added 2 tablespoons, this totally depends on the quality of rice flour and coconut. So adjust more or less coconut milk as needed.

Check the consistency of batter by dipping a spoon or knife into the batter. Batter should the coated on the spoon.

Step 3 : Frying the Cookie/ Murukku 

Heat oil for deep frying in medium heat. Once the oil is hot, drop the achu Murukku mould into the hot oil and let it for 5 min (since this is 1st time keep it for 5 mins)

Once the mould is heated well, remove from hot oil and dip it in batter. Did not immerse the mould into the batter. Jut dip halfway through into the batter.

Wait for 3 to 4 seconds. You must hear a sizzle sound. Now remove the mould from batter. Batter must the coated on the mould. Now drop the mould into hot oil. 

Once the Murukku / cookie is cooked it will release from the mould by itself. If it does not release use a skewer or fork to release the cookie from mould. 

Fry both sides until golden brown. Once it’s light golden brown and bubbles stops remove and drain in paper towel.

Add the mould in hot oil agin. This time only for 3o to 40 seconds as mould is heated already. Now repeat the same process to make rest of the achu Murukku/ rose cookies


Each time before making cookies make sure to dip the mould in hot hour for 30 to 40 seconds at-lest.

Use a wide pan for deep frying so that once the cookie releases from the mould, we can leave the mould in hot oil so that it will be ready for making next cookie.

Use processed rice flour like idappam flour or kolukattai flour

Step by Step Video:

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