Achu Murukku Recipe, Rose Cookies

Recipe Cuisine: Indian |  Recipe Category: Sweets

Prep Time: 20 mins   |  Cook time: 25 mins |  Makes: 30| 

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. 

Ingredients

Rice flour – 1 cup

All purpose flour (maida) – 1/4 cup

Sugar – 1/4 cup

Coconut milk – 3/4 cup + 1 tbsp

Vanilla extract - 1/4 tsp

Salt – 1/8 tsp

Method

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. Add vanilla extract, little more water as required to make a thick batter . 
4. 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. 
5. Dip into hot oil (should not keep inside, hold it without touching the bottom) and gently give the mould jerks up and down. 
6. 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. 
7. Flip and cook if needed, drain over paper towel. It will look soft when you drain, but gets crisp as it cools down.

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.