• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking From Heart
  • Home
  • Recipe Index
  • About
    • CH Accolades
    • CH Video Recipes
    • Privacy Policy
  • Contact
  • Subscribe to our Blog!
menu icon
go to homepage
  • Recipe Index
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Deepavali Recipes

    Achu Murukku | Rose Cookies

    Published: Nov 13, 2015 · Modified: Nov 3, 2021 by Ramya · 25 Comments

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    Traditional Achu Murukku Recipe with detailed step by step pictures! How to make Tamilnadu Style Achu Murukku, Rose Cookies - perfect for Deepavali & Christmas!

    m_DSC_0008-1

    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.

    m_DSC_0034

    How to make Achu Murukku | Rose Cookies

    📖 Recipe

    Achu Murukku

    Achu Murukku | Rose Cookies

    Ramya
    Traditional Achu Murukku Recipe with detailed step by step pictures! How to make Tamilnadu Style Achu Murukku, Rose Cookies - perfect for Deepavali & Christmas!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Sweets
    Cuisine Tamilnadu Recipes
    Servings 35 achu murukku

    Equipment

    • Achu Murukku/Rose Cookies Mould

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 1 cup Maida/All Purpose Flour ~250gms
    • 1 cup Sugar ~250 gms
    • Small pinch of Baking Soda
    • Half Egg Whisked
    • Water as needed
    • Oil as needed
    Prevent your screen from going dark

    Instructions
     

    • 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.

    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.
    Keyword Sweets
    InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
    YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!

    m_DSC_0040

    Achu Murukku Recipe with Step by Step Pictures

    1. 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.

    2. 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)

    prep1

    3. 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.prep2

    4. 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.prep3

    5. 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.prep4

    6. 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.

    m_DSC_0045

    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 🙂

    Share this: Show some love!

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    • Click to share on Telegram (Opens in new window) Telegram
    • Click to share on WhatsApp (Opens in new window) WhatsApp

    Like this:

    Like Loading...

    More Deepavali Recipes

    • Bread Rasmalai Recipe
      Bread Rasmalai
    • Nankhatai Recipe
      Nankhatai | Ghee Biscuit | Easy Indian Biscuit Recipe
    • Corn Flakes Mixture Recipe
      Corn Flakes Mixture | Easy Corn Flakes Chivda
    • Coconut Ladoo Recipe
      Coconut Ladoo | Coconut Laddu with Condensed Milk

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Traditionally Modern Food

      November 13, 2015 at 12:32 pm

      I have atsted this never tried in home.. love the cookie cutter ..turned out perfect

      Reply
      • CHCooks

        November 13, 2015 at 5:46 pm

        Thanks a lot dear! 🙂

        Reply
    2. dreamzandclouds

      November 13, 2015 at 3:08 pm

      they look so pretty! 🙂

      Reply
      • CHCooks

        November 13, 2015 at 5:45 pm

        Thanks Madhu 🙂

        Reply
    3. perspectivesandprejudices

      November 13, 2015 at 7:33 pm

      This is one of my favorite savories. I never knew it contained eggs though! Interesting. But this is just way too much work for me! Kudos to you for making it at home 🙂

      Reply
      • CHCooks

        November 16, 2015 at 4:20 pm

        P, this can be made without eggs too. MIL uses eggs and as I find no trace of it in taste, thought why not post it as it is. Will post an eggless version soon 🙂

        Reply
    4. srividhya

      November 13, 2015 at 9:10 pm

      oh man this is super awesome. Love it. Never tried it home though. Waiting for your eggless version. Hope you had great diwali 🙂

      Reply
      • CHCooks

        November 16, 2015 at 4:19 pm

        Sure will post the eggless version soon 🙂

        Reply
    5. perspectivesandprejudices

      November 13, 2015 at 11:39 pm

      I just realized this is a sweet version. I've tried the savory version of this before but never knew it was made sweet!

      Reply
      • CHCooks

        November 16, 2015 at 4:19 pm

        Oh I have never tasted a savory version 🙂 Thanks for enlightening me 🙂

        Reply
    6. Rose @ Nish Kitchen

      November 14, 2015 at 3:25 am

      These look perfect! And it's my favorite!

      Reply
      • CHCooks

        November 16, 2015 at 4:18 pm

        Thanks a lot Rose 🙂

        Reply
    7. Lynz Real Cooking

      November 14, 2015 at 3:29 am

      Wow these look so lovely!

      Reply
      • CHCooks

        November 16, 2015 at 4:18 pm

        Thank you Lynn 🙂

        Reply
    8. Bharani

      November 14, 2015 at 12:34 pm

      i have never tried it at home... but have tasted when i was a kid .... bought back memories when we used to eat at tuition aunties house during Christmas 🙂

      Reply
      • CHCooks

        November 16, 2015 at 4:18 pm

        Glad this brought good memories to you 🙂

        Reply
    9. Chitra Jagadish

      November 14, 2015 at 2:14 pm

      Oh love this...thanx for sharing the recipe.... yummm

      Reply
      • CHCooks

        November 16, 2015 at 4:16 pm

        Oh glad you like it Chitra 🙂

        Reply
    10. Arch

      November 20, 2015 at 10:34 am

      I love these!! A friend's mom used to prepare this during Christmas. Rose cookies always bring back those memories of visiting their house and hogging to the hearts content. 🙂
      The procedure looks slightly complex. 🙁 But your Achu murukkus look awesome m/

      Reply
      • CHCooks

        November 26, 2015 at 1:25 pm

        I have had these only during Christmas through some of my dad's friends. Got to know that MIL makes these regularly for every deepavali only after marrying S. It is very difficult Arch, you have to get the consistency right and also the mould has to be perfectly prepared to get hassle free Achu Murukku. We spent 4.5 hours preparing these, with half kg of maida. At one point, my hand was so numb and the batter showed no signs of reducing 🙂

        Reply
        • Arch

          November 26, 2015 at 4:07 pm

          😮 😮

          Reply
          • CHCooks

            November 26, 2015 at 4:32 pm

            🙂

            Reply
    11. Roma Saluja

      December 28, 2016 at 5:28 pm

      Waiting for d eggless version of rosecookies

      Reply
      • chcooks

        January 04, 2017 at 10:10 pm

        Sure, will update soon 🙂

        Reply

    Primary Sidebar

    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


    Popular Recipes

    • Eggless Gulab Jamun Cake
      Eggless Gulab Jamun Cake

    • Fried Gram Chutney without Coconut
      Pottukadalai Chutney | Fried Gram Chutney without Coconut

    • Soya Sukka Curry
      Soya Chunks Chukka | Soya Sukka Curry

    • Bakery Style Egg Puffs Recipe
      Egg Puff | Bakery Style Egg Puffs Recipe

    • Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice

    • No-Bake Mango Cheesecake with Agar Agar
      No-Bake Mango Cheese Cake with Agar Agar


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen on

    • Featured
    my foodgawker gallery

    COPYRIGHT © 2025 - Cooking From Heart

    This website uses cookies to improve your experience. We'll assume you're okay with this, but you can opt-out if you wish.Accept Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required