Receta Achu Murukku/Eggless Achu Murukku / rose cookies/Achappam/Diwali snacks/ Diwali 2019

by Shanthi Muthuvel

Written by: 7aumsuvai Eggless Achu murukku/ Rose cookies/ Kerala Achappam, simply yummy deep fried snack prepared with rice flour, maida, coconut milk and sugar. Perfect snack for this Diwali, prepare and enjoy with your family. Ingredients: Yields around 15 1 cup – Rice flour 1/4 cup – Maida 1/4 cup – Powdered sugar 3/4 cup – Coconut milk (thick) Pinch of salt Water as needed for making batter Sesame seeds white or black (optional) Preparation method: Take 1/4 cup of regular sugar, grind it to a fine powder and take 1/4 cup of powdered sugar from it. Keep this aside. Take coconut slices or coconut grated, add a very little water to the coconut and grind to a fine paste. Squeeze the coconut milk out and discard the pulp. Take 3/4 cup of coconut milk from it, Keep this aside. Take a mixing bowl, add rice flour, maida, powdered sugar and pinch of salt, mix well thoroughly. Now slowly add 3/4 cup of coconut milk to the flour and mix well thoroughly without any lumps. If needed add little water to a smooth batter. The batter consistency should not be too thick nor thin. It should be slightly thin like bajji batter consistency. Now heat the oil in a frying pan, dip the mould in the hot oil atleast for few minutes.Then immediately dip the mould in the batter so that 3/4th of the mould is immersed in the batter.The batter will stick to the mould. Immediately dip the mould with batter to the preheated oil. Leave it for few seconds(do not disturb). Make sure to dip the mould in the hot oil every time before dipping in the batter. Then shake the mould gently for the murukku to release from mould.If it doesn't come out use a fork to pull it out. Fry till they are golden brown on both the sides.Repeat the same process with the rest of the batter. Drain the excess oil completely using a paper towel. Let it cool completely and store it in an airtight container for few weeks. Notes: Always keep the flame in medium heat while frying murukku, if the oil is too hot, then the murukku will brown too fast. If the oil is in low heat, then it will not cook properly.  While cooking the murukku will be looking so soft and gentle. But do not panic because,once cooled down completely it will become crispy.  You may either add white or black sesame seeds in the batter and fry. But I did not use any in this recipe. Achu or mould needs to be cured before use. Before frying always insert the mould in hot oil and then dip in batter. Usually it comes in iron/aluminum and now a days it comes in non stick. If it is iron or aluminium, you have to definitely cure it by inserting them in oil (room temperature) over a night or so. Batter consistency plays a major role. It should not be too thin nor too thick. It has to be bajji / dosa batter consistency.