Rose Cookies known as Achu Muruku in Tamil is one of the favorite items prepared during festivals, especially by the Christians in the Southern part of India as well as in Goa. This dish is sure to get a place in the platter of cookies prepared by the Anglo Indian households during Christmas season. It is easy to make it provided you know the right consistency for the batter as well as the knack of dipping the “Achu muruku mould” ( maker) in hot oil during the preparation. The dish gets the name Rose cookies as the mould resembles the petals of a rose flower. They can be stored in air tight containers for ten days easily.
Cooking Time : 1 hour ( plus 2 hours for soaking and making the wet raw rice flour)
No of pieces : 60 Pieces
1. Raw Rice flour – wet : 4 Cups ( 400 grams )
2. Sugar : 1 Cup ( 120 grams )
3. Egg : 1
4. Coconut milk: 1 Cup ( 200 ml )
5. Sesame seeds : 2 Teaspoon
6. Oil : 750 ml
7. Salt: 0.25 Teaspoon
Heat up the frying pan with oil and dip the achu muruku mould for an hour in hot oil and keep aside. You can put the mould in hot oil for a longer duration also. Soak good quality raw rice (3 cups ) in water for an hour and drain water. Use a blender to get 4 cups of fine raw rice flour. (wet ). Beat the egg well and mix it with sugar, salt and coconut milk. Add the fine raw rice flour to the batter to a consistency which is a bit thinner than the dosa batter. After preparing the batter, heat up the frying pan with oil along with the mould keeping the fire on maximum.
Once the oil is hot, dip the mould in the batter carefully. Dip the mould until it is 3/4th inside the batter and again dip the mould with the batter in the hot oil for frying. After a few seconds shake the mould gently with the help of a fork or any long spoon so that the muruku leaves the mould to fall into the oil for further frying. After a few seconds, turn the muruku to the other side with the spoon to get it cooked evenly on both sides. The achu muruku should be cooked until it is golden yellow in color.
Adding Vanilla essence and cardamom powder to the batter is optional. Even sugar can be either reduced or increased as per each one’s choice. The first few times it is difficult to get the achu muruku to fall easily off the mould into the hot oil on its own and so one should persevere carefully to continue with the rest of the batter till you get crisp tasty achu murukus.