Achu Murukku

அச்சு முறுக்கு (Achu Murukku)

Achu Murukku is one of the favorite sweet for everyone and is made in south part of India, especially in Tamilnadu. This is also called as rose cookies. I always prepare this during Deepavali time, which brings nice festival feelings as well. Here is the recipe for you.

Ingredients for Achu Murukku

Raw rice – 1 cup (200 gm) or rice flour – 2 cup
Sugar – 1/2 cup (100 gm)
Coconut milk thick – 1/4 cup
Elachi / cardamom – 1
Egg -1

Pre-preparation

Soak the rice for an hour, drain water and dry the rice in (paper) towel.
Blend the rice in a mixie and sift the flour.
Refer Olai Kolukkattai recipe for the detailed pictures.

Directions

Take a mixing bowl and beat the egg.
Add powdered sugar and beat again.
Add half of the coconut milk and add rice flour little by little and continue to mix well.
Based on the consistency add more coconut milk.
Heat the kadai with oil and the place achu in the hot oil.
Take achu from hot oil and dip 3/4 of the achu in the batter and then dip it in oil again.
After about 10 seconds, shake the achu. Murukku usually fall off the achu; if not, use the fork to remove murukku from achu to place in oil.
Keep the flame medium.
Turn side once the color changes and take out when bubble almost stopped.
Achu murukku ready.

Notes

If batter is watery or thick, it won’t stick in the achu; Add rice flour or coconut milk to adjust consistency.
If the achu is not hot enough, it won’t release the batter to oil.
Leave the achu with batter for some time until the bubbles stop, after that try to take out the batter from achu.
Leave the mold in the batter for at least 5 seconds, then only the batter will stick in the mold.
When you are taking out the mold from the batter and if there’s no more dropping of batter, then that’s the right consistency.