Technically, this recipe should have made it to this blog before Diwali. Due to our crazy travel schedules and a lot of other factors, here I am with this recipe. Good food doesn’t need cause or reason isnt it? This is one of my favorite sweets of everything my mother-in-law prepares. It’s one of the many things that we make for Diwali at home and every time this would be done before I reach there. This time, I happened to be around when the preparation started and hence this recipe. I am glad I can learn these kind of old recipes from MIL or Amma. This recipe for Achu Murukku or Rose Cookies uses eggs. I researched a lot over the internet and there were no recipes similar to what my mother in law had made. The ratio of eggs to flour seemed very less – mainly for binding. I can assure you that there would no trace of eggs once these Murukus are made. Also, these are on the sweeter side and hence a nice brownish color on them. These can be quite tricky to make, especially for the first time. A little practice helps a lot. There are few things to be done with the Rose/Achu Murukku mould before preparing these snacks. The mould should be dipped in hot water for over 4 hours. Before starting the preparing, the mould should be soaked in the hot oil (used of frying). While immersing it in batter, don’t go all the way in. If the Achu Murukku has to come off, it should only be dipped until ¾th in the batter. After every murukku is put in oil, keep the mould immersed in the hot oil until it’s hot enough. With these measures, you can have fail proof Achu Murukkus/Rose Cookies. While we make these Achu Murukkus, MIL makes it with a kilo of Maida and a kilo of Sugar. We make a lot to distribute to everyone and it almost took us four hours to make Achu Murukkus with the batter. Reduce the quantities as per the ratios to have lesser number of achu murukkus.
How to make Achu Murukku | Rose Cookies
📖 Recipe
Achu Murukku Recipe with Step by Step Pictures
Start off by soaking the rose cookies/achu muruku mould in hot water for about 3-4 hours. Pat it dry. This tempering of the mould is essential to get the rose cookies easily released from the mould. Soak it in hot oil until required to use.
In a bowl, add about half an egg beaten. Add sugar and whisk it until creamy. Add baking soda and mix well. Add some water and whisk again until most of the sugar is dissolved. (Note -The quantities shown in pictures below are for one kilo of maida)
Add maida/all-purpose flour into the mixture and mix without any lumps. Sieving the maida beforehand helps. Add some water until the batter is of pourable consistency and the sugar is completely dissolved.
Heat oil for deep frying. Keep the mould immersed in the hot oil until it’s hot enough. Keep the flame on medium. Gently dip the mould in the batter until its ⅞th immersed. Quickly take it out, wriggle out any excess batter and dip it in the oil.
Keep it still for 10 secs and start wriggling it out gently so that the Achu Muruku begins to falls off the mould. If it’s sticky, use a metal rod/fork to remove it off the mould. Usually, dipping it in continuously back and forth in hot oil works. Let it cook until golden brown. Remove it on to a tissue. It’s bound to be soft immediately out of oil. In 2-3 mins, it hardens up and turns very crispy. Repeat the same with rest of the batter.
Store prepared Achu Murukku in an air tight container. On taking out each Achu Murukku, consume within 5 mins or it’s the crispness is lost.
Recipe Notes
There is no measurement for water in this recipe. Its mostly based on your instincts. The batter should be pourable and at the same time, coat the spoon nicely. The original measurements used by my MIL is 1 kg of maida for 1 kg of sugar with 3 eggs. The batter makes a lot of Achu Murukku and it seems like the batter will never get out. Requires a lot of patience. Really helps with there is atleast one more person to help and to keep company 🙂 The mould has to be soaked in oil for it to easily come out the rose cookies/achu murukku. For every Achu Murukku made, dip the mould again in hot oil for about a minute. This also helps coat the batter on it easily. Sometimes the murukku may not come off on its own. Use a fork to poke at those places that its stuck. It’s important to stir the batter after every 3-4 achu murukkus. As we keep dipping hot mould into it, there can be lumps or oil droplets on top of the batter. The batter might not properly stick to the mould and hence requires stirring. If you end up dipping your mould too much into oil, and it refuses to come off, switch off the flame and remove the batter as much as possible. Use a cloth to remove any sediments. Do not put it in water whatsoever. If there are any sediments left over on the mould from previous achu murukku, remove them properly before dipping into batter again. A very small sediment can cause a lot of havoc with this snack.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
