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Achu Murukku

Achu Murukku is a famous South Indian snack made during festivals. It is known as Achu Murukku or Rose Cookies or achappam (in Kerala) . It has a very pretty flower shape. The pretty flower shape makes these murukku or cookies a very popular snack and goes perfectly with your evening tea.

To make these murukkus, you need the achu (rose cookie mould). Making these murukkus little tricky at first. With little tips, tricks and practice it is very simple to make. These murukku takes time and patience to make, but it’s all totally worth. As deepavali is around the corner try these crispy crunchy achu murukku.

Some tips and tricks in making perfect achu murukku.

  • Firstly, apply oil thoroughly all over the mould or immerse the mould completely in oil and let it rest for a night before making. Now your mould is ready to use.

  • Leave the mould inside hot oil until the mould heats up enough as well. The batter won’t stick to the mould if the mould is not hot enough.

  • While dipping the mould into the batter, make sure only 3/4th of the mould is dipped in the batter. If you dip the whole mould inside the batter, the cookies will get stuck to the mould and you won’t be able to release it.

  • The consistency of the batter is important as well. It should be dosa batter consistency. If the batter is too thick , murukku won’t turn crispy. If the batter is too thin, the batter won’t stick to the mould.

 

Preparation Time : 2 hr 30 mins

Cooking Time : 30 mins

Total Time : 3 hrs


Ingredients :

Raw rice (pachai arisi) - 2 cups

Coconut - 1/2 cup

Sugar - 1 cup

Egg - 2

Till (ellu) - 1 tbsp

Salt - A pinch


Method :

Homemade rice flour:

  1. Rinse rice in water a couple of times and then soak for 2 to 3 hours in enough water. I have used 2 cups of Raw rice (pachai arisi).

  2. After 2 to 3 hours, drain all the water. Soaking for more time helps the rice grains to grind well.

  3. Now place a large clean kitchen napkin or kitchen towel on the countertop or on the table. Spread the rice on the kitchen towel. Pat dry the rice to remove the excess moisture.

  4. Then add the rice grains in a grinder jar.

  5. Grind to a fine consistency. Grind the rice grains in 2 - 3 batches.

  6. Take the rice flour in a sieve and then sift it. After sieving you will see small granules of the rice grains in the sieve. You can add these back to the grinder jar and then grind and sift again. Rice flour is fresh to use for the recipe.


Achu Murukku recipe :

  1. Extract coconut milk from coconut and finely griund the sugar, set both aside.

  2. In a bowl add rice flour, salt, egg, powdered sugar, till (ellu) and mix well.

  3. Add the coconut milk and mix well. It should form a slightly thin batter. If the batter is thick then add little water. Set aside.

  4. Now heat oil, dip the mould in it till its heated atleast for 15 seconds. Then immediately dip the mould in the batter so that 3/4th of mould is immersed in the batter. The batter will stick to the mould.

  5. Battered mould is dipped into the preheated oil. Leave for few seconds. Make sure to dip the mould in preheated oil each time before dipping into the batter.

  6. Then shake the mould for the murukku to release from mould. If it doesn't come out use a fork to pull it out. Fry till golden. Repeat until you finish the entire batter.

The murukku is drained in tissue paper. Cool down then store.


Pictorial :

The ingredients for this recipe.


To a mixing bowl add rice flour, egg, salt, till (ellu) and powdered sugar and mix well.


Add the coconut milk and mix well. It should form a slightly thin batter. If the batter is thick then add little water. Set aside.


Now heat the oil, dip the mould in it till it's heated at least for 15 seconds.Then immediately dip the mould in the batter so that 3/4th of mould is immersed in the batter.The batter will stick to the mould.


Carefully dip the mould in preheated oil. Leave for few seconds.Make sure to dip the mould in preheated oil each time before dipping in the batter.


Then shake the mould for the murukku to release from mould.If it doesn’t come out use a fork to pull it out.Fry till golden. Repeat until you finish the entire batter.


The murukku is drained in tissue paper. Cool down then store. Cool down completely only then it will be crispy.



Notes :

  • If the batter does not stick to the mould either the mould is not hot or the batter is too runny.

  • The batter should not be too runny or too thick.If its too thick, the murukku will become hard.If its too runny then the batter will not stick to the mould.

  • Make sure you immerse the mould only till 3/4th. For me first 2 murukkus didn't release easily I had to use fork but after that it came out very easily after few shakes.

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