Monday, February 11, 2013

Achu Murukku/Rose Cookies (Eggless)

Achu Murukku/Rose Cookies is a variety of mild sweet snack. I never thought that I could make this at home. Some days back I happened to taste this snack at one of my friend's (Sharadha) house.She told that her sister had made it.It was too yummy and crispy that I completed the whole plate!!I requested  Sharadha to ask her sister the recipe.To my delight her sister came home to show us how to make these yummy snack.Thank u so much sharadha and her sister who readily accepted my request...Tk u..Tk u..Tk u..This post is dedicated to both of u dear!!
Achu Murukku is a mild sweet dish made with a special mould fixed on a long handle.Preparation time is very very less and if the mould is good we will certainly end up at making delicious shapy cookies...
With a  slight variations in the measurement and with the addition of coconut milk I tried the next day..It came out very well and was so easy to make too!!
For the recipe click READ MORE below


Preparation time: 10 minutes
Cooking time:30 minutes
Serves-20-25 pieces

1 Cup of Raw Rice Powder(I used the readymade one)
1/4 Cup of Maida
1/2 cup of granulated sugar
1 Cup of Coconut milk(or with water)
1 Tsp of Cardamom powder
A pinch of salt
Oil to deep fry


Powder the sugar
Sieve maida,raw rice powder,powdered sugar,salt,cardamom powder.
Then mix it with coconut milk.Water can also be used instead of coconut milk
Mix the batter in a dosa batter consistency.
If the batter is too thin it will not stick to the mould.If it is too thick the snack will not be crispy

Simultaneously heat the oil in a thick bottomed pan.
After it is heated keep the mould for 1-2 minutes inside the oil so that hot oil is coated on the mould.
Here I used 2 moulds for the process to get over soon

After dipping the mould into the hot oil for 30seconds immediately dip it in the batter.Don't dip the mould completely.Let it get dipped only 1/2 to 3/4th.Immediately after dipping it in the batter immerse it in hot oil.Don't make the mould to touch the bottom of the pan .It will stick if the mould touches the bottom of the pan.

After few seconds of dipping try to take away the half cooked batter on the mould either with the fork or with a long needle that is used to take vada.Just pull it from the mould and make it to get fried in the oil.
Turn the murukku the other side and make it to turn golden colour
The crispy sweet murukkus are ready .Store it in air tight container.


  • The batter consistency is important.make it like a dosa batter consistency
  • Dip the mould into hot oil before dipping it into the batter
  • After immersing in batter immediately dip it into oil.Don't delay
  • Don't immerse the mould fully into the batter.Only half or three fourth of the mould should be immersed into the batter
  • Instead of coconut milk ,water can  be used
  • Jaggery water can be used instead of sugar and coconut milk
  • Mould made of iron turns out good than the one made with aluminium and stainless steel
  • While storing the mould  after using it wash it,dry it,grease it with oil,cover it with a plastic sheet and store it to avoid rusting.
  • Egg can also be added..Then the consistency need to be adjusted.
  • The remaining batter can be made as appam by dropping the batter into oil with the help of a spoon
  • The raw rice mentioned is the patha paduthina Arisi maavu-the one with which idiyappam is made.Ready made raw rice powder can also be used



  1. Wow! The murukkus look delicious!! Lovely snaps! The snowflake type of shape is awesome!!

  2. Thank you for the recipe. I wish the photos were a little better so we could understand the technical aspect of using this mould (for newbies like me).
    I really like the tips section in your recipes. Very useful for people new to such dishes.