Achu murukku | அச்சு முறுக்கு | Eggless Achu murukku | ROSE COOKIES | How to make Achappam in Tamil

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Achu Murukku

Achu murukku is a traditional South Indian snack made during festivals in India.Achu murukku is called by various names as Achappam, rose cookies etc. These cookies takes time and patience to make, but it’s all totally worth.Achu murukku is made using Riceflour,Maida,Coconutmilk and with no eggs.There are certain tips and tricks that you need to know before you make these Achu murukku.

Tips and tricks in making perfect Achu murukku.

1.First washed achumurukku mould well, soaked in rice cooked starch water overnight.Then immersed in heated oil for 5 mins,switched off and left it in that oil overnight.Now the mould is ready or First heat some oil in a kadai. Dip the achu in the oil and switch off the heat, leave it in the oil overnight. This way the achu is properly tempered.
Immerse the achu in dosa batter for a whole day, remove it wash it well, wipe it dry, apply oil on all sides, leave it for a whole day again and use.Now the mould is ready.
2.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.
3.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.
4.The consistency of the batter should be dosa batter consistency. Too thick batter of achu murukku won’t turn crispy. Too thin batter of Achu murukku won’t stick to the mould.

Ingredients

1.1 cup maida
2.1 cup rice flour
3.1 cup powdered sugar
4.1 cup coconut milk
5.1 tsp sesame seeds
6.1/4tsp salt,Cardomom powder
7.Water as needed
8.1/2lr Refinedoil

Instructions
1.First we need to treat mould, but this is mainly for iron .If its nonstick then you can use it as such.
2.Extract coconut milk , measure and keep aside.
3.To a mixing bowl – add maida,rice flour and powdered sugar.
4.Add salt and sesame seeds.Mix well.Get ready with coconut milk and the mould.
5.Add the coconut milk and mix well. It should form a slightly thin batter.If the batter is thick then add little water it should be dosa batter consistency.Set aside.
6.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.
7.Now 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.
8.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.
Turn over and cook till golden on both the sides.While draining, let the shallow part downside, so that the oil doesn’t remain inside the Achu murukku.The murukku will look soft when you remove it from oil, it will get harder and crispier as it cools.Cool down then store.

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