Make eggless rose cookies or achu murukku at home with this step-wise picture recipe, with lots of tips and tricks to get the perfect snack to nibble on!
I am here with probably what would be my last recipe for 2017 and needless to say, I wanted to share a sweet snack that I absolutely love, for what has been a memorable year - food and blogging-wise. More on the year’s retrospective and what to watch out for in 2018 in detail later but for now, shall we get on with my latest revelation that these eggless rose cookies, are?
My mother-in-law pains-takingly makes Achu Murukku for every Diwali without fail. In fact, I can never imagine the festival of lights without this crunchy, crispy sweet ever. In fact, I have already posted her recipe for Achu Murukku/Rose Cookies a couple of years back. Her recipe is a keeper, for it yields golden delicious crispy Achu Murukku every single time. However, her recipe uses egg. Just one egg for a kilo of flour and you can never tell it.
For years I have been planning on making Eggless Rose Cookies and have been bugging her to find me a recipe. Time and again, she told that Achu Murukku/Rose Cookies without egg is not possible and that it wouldn’t work at all. Every time I brushed aside that thought that there should be a way. When an expert tells you things, you don’t challenge. Or so I thought until recently I tried Eggless Rose Cookies myself.
The mother-in-law came back from her trip to hometown with a different version of Achu Murukku recipe – the one that uses Rice Flour and Coconut Milk. She went on a great deal about it and then dropped the bomb – that it contains egg too. This time I was not letting it go. Compared to her age-old recipe, this was something we both could experiment on. We were thinking of replacing egg and the natural substitute for this seemed to be the maida. However, the mother-in-law was not convinced. I then suggested that we add sooji/semolina. We tested and tried with different proportions, finally getting to what I call are the most perfect Eggless Rose Cookies.
Now coming to the making of Eggless Rose Cookies/Achu Murukku, as I have already shared in the past it is very time consuming and daunting task if you don’t have the patience. And of course, it would help to have some company. I actually found it hard to shoot pictures all the while quickly acting on the preparations as time is of the essence for this recipe. The mould (achu) should first be treated correctly – let it sit in warmed up oil for about 6hrs to a day. This seasoning will help remove the cooked rose cookies easily. The next thing to take note is the temperature of the oil. The oil should be hot while the empty mould is dipped in but should be low when the batter coated mould is dipped in.
And yes, part of the time is consumed waiting for the mould to be heated up before dipping it in batter. The batter sticks to the mould only when it is very hot which is then dipped into the oil. The first 4-5 times, you might have to wiggle out the mould from the semi cooked rose cookie, taking the help of a knife or a thin rod to let it loose from the mould. Eventually, a well seasoned (oiled) mould would automatically release the rose cookie with little wiggling. Last but not the least, choosing the right mould for making eggless rose cookies. There are many options but I would insist you to buy the one that is about a cm tall, not more than that. Also, it should not have any loose ends. Having an iron mould works the best, for even dipping and coloring. I learnt this the hard way and at the end, it is the old iron mould from my parents place that came to my rescue.
How to make Eggless Rose Cookies | Eggless Achu Murukku
Eggless Rose Cookies | Eggless Achu Murukku
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Rice Flour
- 2 tablespoon Chiroti Rava/Fine Semolina
- ½ cup Powdered Sugar
- 1 ¼ cups Thin Coconut Milk
- A pinch of salt
- Oil for deep frying
Instructions
- In a bowl, add rice flour, chiroti rava/fine semolina, a pinch of salt and powdered sugar. Mix it well.
- Add coconut milk to this and whisk it until it is smooth.
- Adjust the consistency of the batter by adding a tbsp. or more of water. The batter should coat the back of the spoon/fork but drip easily.
- Meanwhile heat oil for deep frying on high heat and keep the mould immersed. When there are bubbles all over the mould, it should be hot enough. Reduce the flame to low.
- Quickly take it out, shake off the excess oil and dip ¾th of it into the batter. It should make a “shhh” sound which means the batter will stick onto the mould.
- Place the mould carefully in oil, not letting it touch the bottom. Hold on for 20-30 secs and starting wriggling the mould slightly to loosen the cookie. Use a knife or a thin rod to loosen the edges if required and flip the rose cookie.
- While the rose cookie is cooking, keep the mould immersed adjacently in oil.
- When the cookie is golden brown, remove it using a slotted spoon. It would be soft to touch, but crisps up on cooling down. Repeat this process for rest of the batter. Important to heat the mould enough before dipping in batter.
- Store the rose cookies in air tight container lined with tissues for up to a week.
Detailed step-wise picture recipe of making Eggless Rose Cookies | Eggless Achu Murukku
1. In a bowl, add rice flour, chiroti rava/fine semolina, a pinch of salt and powdered sugar. Mix it well.
2. Add coconut milk to this and whisk it until it is smooth.
3. Adjust the consistency of the batter by adding a tbsp. or more of water. The batter should coat the back of the spoon/fork but drip easily.
4. Meanwhile heat oil for deep frying on high heat and keep the mould immersed. When there are bubbles all over the mould, it should be hot enough. Reduce the flame to low.
5. Quickly take it out, shake off the excess oil and dip ¾th of it into the batter. It should make a “shhh” sound which means the batter will stick onto the mould.
6. Place the mould carefully in oil, not letting it touch the bottom. Hold on for 20-30 secs and starting wriggling the mould slightly to loosen the cookie. Use a knife or a thin rod to loosen the edges if required and flip the rose cookie.
7. While the rose cookie is frying, keep the mould immersed adjacently in oil.
8. When the cookie is golden brown, remove it using a slotted spoon. It would be soft to touch, but crisps up on cooling down. Repeat this process for rest of the batter. Important to heat the mould enough before dipping in batter. Also, mix up the batter before dipping the mould every time.
9. Store the rose cookies in air tight container lined with tissues for up to a week.
Recipe Notes
- Season the mould by placing it in oil for 6hrs to a day before making the rose cookies.
- Always heat the mould in oil at high heat and then turn the heat down to low before frying the cookie. Maintain the temperature of the oil for even color on the cookie.
- If chiroti rava/semolina are not available, use maida in its place.
- These cookies are crispy, crunchy with a mild flavor of coconut. Alter the proportions at your own risk.
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 🙂
Megala
Love these perfectly shaped rose cookies ! Thanks for sharing the recipe !!
chcooks
Thanks Megala 🙂
Vidya Narayan
damn delicious and tempting these look!
chcooks
Thanks much Vidya 🙂