Achu Murukku Recipe, Eggless Rose Cookies

Achu murukku, also known as Rose cookies recipe without egg. Using basic ingredients at home, you can make these light, crisp, mildly sweet and delicately flavoured snack. Step by step pictures and full video for beginners.

You can make achu murukku for snack on regular days or for festivals like Christmas, Deepavali.

Check out my Kul kul recipe and my Eggless plum cake recipe in this website.

Trying achu murukku at home is one of my long time wish. I have only once tasted achu murukku in petti shop once, don't remember who bought me, but just one. It was mild sweet, crisp and had a sweet flavour of vanilla if I am not wrong. When I saw a recipe in my cookbook I have, it was maida achu murukku with egg. I wanted to try eggless version of it. Was thinking to try the same skipping egg part. But somehow I got really skeptical if achu murukku would come out nice. I had no recipe to try. I got a lot of requests over past 3 years to post this, so bought this achu (mould) last year itself during my visit to Little india (opposite to tekka mall).

Kept the achu(mould) a couple of times in hot oil and kept as such for past one year. I always post some recipes for each Diwali that gives me a content feeling like jangri, badusha, motichoor ladoo, kaju strawberry, chocolate vanilla layered burfi etc. This year, I never had anything in my mind like that to try successfully and post. I made a list for posting but it had all regular recipes.

After two days of lazing around this weekend, it just flashed to try achu murukku and even then was finding some shortcut methods instead of adding fresh coconut milk. Somehow got my mojo back and started my work. I saw this recipe found super simple and easy. So adapted those partially and came up with my version of the achu murukku. This achu murukku is also called rose cookies.

About Achu Murukku

Achu murukku, often called as Rose cookies in English is a flower shaped deep fried snack, made from pourable batter dipped in a patterned mould. In south India, it is a festive favorite and regular star on Goan Kuswar and Christmas platters, but the idea itself appears in many food cultures. Kerala's Achappam, Sri Lanka's Kokis, Indonesian Kembang goyang and the Scandinavian Rosette. All use the same basic technique.

I remember my mom call this as Kolusa murukku in Tamil and it often includes eggs in the batter. I have shared eggless version that gives you light and perfectly crisp cookies.

Achu Murukku Ingredients

Here are the ingredients needed to make Achu murukku

• Rice flour - Base, main ingredient for the snack
• Maida - All purpose flour - For binding
• Coconut milk - Adds flavour
• Sugar - Lends mild sweetness
• Vanilla - For flavour

Please check my recipe card below for full list and quantities.

Step by step Images

1. Firstly, extract coconut milk by grinding 1 & ½ cup fresh grated coconut with ½ cup lukewarm water.

2. Strain and collect coconut milk by squeezing the ground coconut. I got approximately ¾ cup plus little more around a tablespoon.

3. Take rice flour, maida in a mixing bow and mix well adding salt. Add sugar, coconut milk and mix using a whisk.

4. Add vanilla extract, little more water as required to make a thick batter.

5. Heat oil, place the rose cookie mould inside. Once hot, put the flame to low of medium and take the mould (quickly let the excess oil drain). Dip ¾ of the mould alone in the batter gently and take out slowly.

6. Dip into hot oil (should not keep inside, hold it without touching the bottom) and gently give the mould jerks up and down.

After few shakes, the batter by itself comes out the mould (First few times it might not so use a fork to push it down, but it will come off easily after 2-3 batches).

Cook in medium flame until the shhhh sound reduces, turns golden in colour. Flip and cook if needed, drain over paper towel. It will look soft when you drain, but gets crisp as it cools down.

Once cooled down, store in airtight container and enjoy. You can keep for a week in shelf.

Top tips

• Do not add more coconut milk or sugar than mentioned, experiment at your own risk. This ratio is perfect for crisp, light rose cookies that comes off easily from the mould by itself.
• While dipping the mould in the batter, be gentle and never dip completely. Just ¾ of mould should be dipped.
• You need patience, never do it in hurry -while dipping or keeping flame high.
• Regulate the heat but never let the oil become too hot or too low in heat.
• You can cook 3 cookies at a time. But make sure to heat the mould every time for few seconds.
• While draining, let the shallow part downside, so that the oil doesn't remain inside the cookies.
• You can add black sesame seeds or cardamom for flavour in place of vanilla extract.

Click here to read this Recipe in Tamil.

Recipe card

Print Pin

5 from 13 votes

Achu murukku recipe

Achu murukku recipe, an eggless version with full video, step by step pictures. Rice flour, maida, coconut milk and sugar just 4 ingredients

Course Snack

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Author Raks Anand

Servings 30

1x2x3x

Equipments (Amazon Affiliate links)

Rose cookies mould

Cup measurements

Ingredients

• 1 cup Rice flour
• ¼ cup All purpose flour Maida
• ¼ cup Sugar
• ¾ cup Coconut milk + 1 tablespoon
• ¼ teaspoon Vanilla extract
• ⅛ teaspoon Salt

Instructions

• First extract coconut milk by grinding 1 & ½ cup fresh grated coconut with ½ cup luke warm water.
• Strain and collect coconut milk by squeezing the ground coconut. I got approximately ¾ cup plus little more around a tbsp.
• Take rice flour, maida in a mixing bow and mix well adding salt. Add sugar, coconut milk and mix using a whisk. Add vanilla extract, little more water as required to make a thick batter .
• Heat oil, place the rose cookie mould inside. Once hot, put the flame to low of medium and take the mould (quickly let the excess oil drain). Dip ¾ of the mould alone in the batter gently and take out slowly.
• Dip into hot oil (should not keep inside, hold it without touching the bottom) and gently give the mould jerks up and down.
• After few shakes, the batter by itself comes out the mould (First few times it might not so use a fork to push it down, but it will come off easily after 2-3 batches). Cook in medium flame until the shhhh sound reduces, turns golden in colour.
• Flip and cook if needed, drain over paper towel. It will look soft when you drain, but gets crisp as it cools down.

Video

Notes

• Do not add more coconut milk or sugar than mentioned, experiment at your own risk. This ratio is perfect for crisp, light rose cookies that comes off easily from the mould by itself.
• While dipping the mould in the batter, be gentle and never dip completely. Just ¾ of mould should be dipped.
• You need patience, never do it in hurry -while dipping or keeping flame high.
• Regulate the heat but never let the oil become too hot or too low in heat.
• You can cook 3 cookies at a time. But make sure to heat the mould every time for few seconds.
• While draining, let the shallow part downside, so that the oil doesn't remain inside the cookies.
• You can add black sesame seeds or cardamom for flavour in place of vanilla extract.

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