Achu Murukku / Eggless Rose Cookies Recipe

I have always wanted to try Achu Murukku at home for I love these crispy murukku especially for its mild sweetness.After so many flops ,I finally succeeded making them at home.And this nonstick achu murukku mould makes your worker easier.
Some soak and grind the rice ,which is a bit lengthy and complicated process.But one can get the same taste and texture using ready made raw rice flour which simplifies your work.
Adding sesame seeds and cumin seeds are totally optional.But I don’t like the addition of vanilla essence and rose water for it dominates the flavour of coconut milk.Do try this recipe at home and let me know how it turned out for you.

PREPARATION TIME : 5 MINS

MAKING TIME : 30 MINS

YIELDS : 18 *

INGREDIENTS

1 cup raw rice flour

1/4 cup maida

1/2 cup sugar

1/2 tsp sesame seeds (optional)

1 cup coconut milk

Oil for frying

Water if required

METHOD

First extract coconut milk by grinding half a coconut with 1 cup of water.

Then mix rice flour,maida,sugar,sesame seeds and coconut milk to form required batter.Add water if required.

Heat oil in a kadai,dip the mould in oil and then dip 3/4 th of the mould in the batter and deep fry in low flame.Just shake the mould to let the achu murukku drop into the oil.

Transfer to kitchen paper to remove excess oil.

It would be soft when hot,but turns out crispy on cooling.

TAKE CARE TIPS

The consistency of the batter should neither be too thick nor be watery.

Dip only 3/4 part of the mould in the batter.

Never get tempted to increase the flame while frying.

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6 thoughts on “Achu Murukku / Eggless Rose Cookies Recipe

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