Achu murukku recipe, an eggless version with full video, step by step pictures. Rice flour, maida, coconut milk and sugar just 4 ingredients to make this super tasty, crispy and flavourful snack.
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 video and 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.

How to make achu murukku video

How to make achu murukku step by step pictures:

1. First extract coconut milk by grinding 1 & 1/2 cup fresh grated coconut with 1/2 cup luke warm water.



2. Strain and collect coconut milk by squeezing the ground coconut. I got approximately 3/4 cup plus little more around a tbsp.



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 3/4 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.