Achu Muruku Recipe | Rose Cookies with step by step photos. Achu Muruku is a traditional recipe from the southern Tamil Nadu and Kerala. It is usually prepared during Weddings or Festivals to distribute among the friends and relatives. And hence it is prepared in bulk and then distributed. I clicked this during my brother’s wedding when we prepared to distribute to the relatives. So it was waiting for a long time in my draft and now it’s the right time to post. So this Diwali prepare this delicious achu murku and celebrate the festival of lights.
We usually need special moulds to prepare this Achu Muruku. It is widely available in Kerala or Southern districts of Tamil Nadu in all Vessel shops. Now let’s how to prepare this traditional Achu Muruku
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Recipe Cuisine: South Indian | Recipe Category : Sweets
Prep Time: 2 hours | Cook Time : 3 min / batch |Serves: 4 |Author :Sharmila Kingsly Ingredients:
 Raw Rice – 1 cup
Maida – ¼ cup
Coconut Milk – ½ cup
Ellu / Sesame Seeds – 1 tbsp
Egg – 1
Salt a pinch
Sugar – ½ cup
Oil for deep frying
Method :
1. Wash the raw rice really well and allow it to dry for 2 hours and then grind it to form a fine powder
2. In a big vessel crack open the egg and beat well to this add in sugar and Maida mix well till the sugar is completely dissolved.
3. Extract the coconut milk and add it to the egg sugar mixture.
4. Next add in the powdered raw rice and mix well using hands or any spoon .If preparing in large quantity mixing with hands will be comfortable so that no lumps remain in the batter.
5. Next add in the sesame seeds and mix the batter it should be similar to dosa batter consistency .not too thick or too thin. Heat oil in a kadai for deep frying and keep the mould immersed in oil so that the batter can stick to the mould when immersed. 6. Dip the mould such that it is ¾ th immersed in the batter and not fully dip it in hot oil .Shake the mould after few secs so that the murku separates in oil and you can use the mould for preparing the next muruku.
7. Once it is fried crisp remove from oil and drain in paper towels. It is now ready to serve.
Notes:
· You can also skip the egg by adding more coconut milk a little more.
· Make sure the oil is very hot for the muruku to come properly.
· Adjust the amount of sugar according to your preference.
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2. In a big vessel crack open the egg and beat well to this add in sugar and Maida mix well till the sugar is completely dissolved.
3. Extract the coconut milk and add it to the egg sugar mixture.
4. Next add in the powdered raw rice and mix well using hands or any spoon .If preparing in large quantity mixing with hands will be comfortable so that no lumps remain in the batter.
5. Next add in the sesame seeds and mix the batter it should be similar to dosa batter consistency .not too thick or too thin. Heat oil in a kadai for deep frying and keep the mould immersed in oil so that the batter can stick to the mould when immersed.
6. Dip the mould such that it is ¾ th immersed in the batter and not fully dip it in hot oil .Shake the mould after few secs so that the murku separates in oil and you can use the mould for preparing the next muruku.
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