Achu Murukku/Rose Cookies With Eggs

Rose Cookies Recipe

I am a person who love sweets and savories. During my childhood days, every weekend, my father used to buy some snacks and sweets for my brother and me.  One of the snacks woul be Achu Murukku from my favorite bakery.

My brother and myself would fight over it. Achu Murukku are of two flavors: with sweet and the other one with lot of spices. I like both but prefer the one with sweet better. I used to have it a lot during my childhood days. My parents had a tough time to make me eat food, so they were contented as along as I was eating something. After my wedding, I did not find Achu Murukku freshly made or even at stores. Whenever I go to India, my father would make sure he gets me some. When I was pregnant with Sanvi, I cannot describe how I longed to eat this Achu Murukku. I could not get it anywhere. I was very badly craving for it. Now I am happy that I know to make Achu Murukku. I learned it from my mom when she came for my second pregnancy. My mom learned it from my maternal grandma. My grandma makes very good Achu Murukku, Adhirasam, Murukku etc. She passed away three years back. If she was there, then definitely she would have taught me so many traditional recipes. I dedicate this recipe to my grandma who is famous for her Achu Murukku. This version of Achu Murukku has egg in it. I have already posted an Achu Murukku recipe which does not have eggs in it. In the pictures, you will see golden brown Achu Murukku and Green Achu Murukku. The golden brown ones are made with eggs and the green ones are egg-free. Here goes the recipe of Achu Murukku with eggs…


To make Achu Murukku, you need a special mould which has a long handle and at the bottom of the handle, you will find a metal sheet shaped like a flower. When you cook the Achu Murukku, you can hold the long handle and immerse the other end (flower end) into the batter and onto the hot oil. Achu Murukku mould does not come with the regular murukku mould. You have to buy it separately.

Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Yield. 3 cups

Ingredients

Rice Flour – 2 cups
All Purpose Flour/Maida – 4 tablespoon
Eggs – 3 nos.
Powdered Sugar – 1/2 cup (increase more if desired)
Coconut Milk (Thick) – little more than1.5 cups
Salt – a pinch
Oil – to deep fry

Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a mixing bowl, add rice flour, all purpose flour, sugar, and salt. Combine well. In another mixing bowl, add the eggs and whisk well.

2. Add the beaten egg to the flour and stir well. Now add the thick coconut milk and combine well.

3. Meantime, heat oil for deep frying the Achu Murukku. Immerse the Achu Murukku mould in the hot oil and leave it there for about 5 minutes. Make sure you stir the batter well. The consistency of the batter should be like dosa batter consistency. The batter should not be either too thin or too thick.

Video Link: How To Fry Achu Murukku?

4. Then take the mould out and immerse the mould quickly into the batter just halfway through (i.e) three fourth into the batter. Do not immerse the mould completely into the batter. If you immerse halfway through, it is enough. Due to the heat in the mould, the batter will stick well to the mould. Then immerse the mould  into the hot oil. Just leave the mould in the hot oil for about 30 seconds, the batter will get cooked and will come out the mould by itself. If the batter does not leave the mould then shake the mould for few seconds. You may use a fork to lift the batter on all sides.

5. Once the batter leaves the mould, rest the mould into the hot oil until you are going to do the next one (third picture below).

6. Once the Achu Murukku becomes golden in color and crispy, then take it out and drain it on a tissue paper.

Now, Achu Murukku is ready! Store it in an airtight container.

Notes.

  • The batter should neither be too thin or thick. The consistency of the batter should be like Dosa Batter.
  • Do not immerse the mould completely into the batter. If you immerse the mould 3/4th, it is more than enough.
  • If the batter is thin, then it would not come out of the mould. It will take a lot of time.
  • If the batter is thick, then you will not get crispy murukku.
  • If you have bought a new mould, then wash the mould well and wipe it well. In order to temper the mould, keep it immersed in the oil for a day and then again wash and dry it. Again, keep the mould immersed again in the hot oil. Do it repeatedly for about 3 days.

 

 

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