Achu murukku recipe, eggless rose cookies

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 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.

Click here to read achu murukku in tamil

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3.5 from 6 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

Cook Time 25 minutes

Servings 30

Cup measurements

Ingredients

• 1 cup Rice flour
• ¼ cup All purpose flour/ maida
• ¼ cup Sugar
• ¾ cup + 1 tbsp Coconut milk
• ¼ tsp Vanilla extract
• ⅛ tsp Salt

Instructions

• First extract coconut milk by grinding 1 & 1/2 cup fresh grated coconut with 1/2 cup luke warm water.
• Strain and collect coconut milk by squeezing the ground coconut. I got approximately 3/4 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 3/4 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 oil, be gentle and never dip completely. Just 3/4 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 everytime for few seconds.
• While draining, let the shallow part downside, so that the oil doesn't remain inside the cookies.
• You can add cumin seeds or cardamom for flavour in place of vanilla extract.

Achu murukku method:

1. 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.