Happy pongal to all my dear readers. My pongal special recipe is Achu murukku. Achu murukku is a sweet variety of murukku that is usually prepared for any festival. This cookies always brings my childhood memories, my grandma use to make this during our school holidays. I wanted to prepare this rose cookies before Christmas but didn’t get that mould. As I was in my native for pongal got the mould from my grandma and prepared it. It is crispy, mildly sweet and tasty. Sesame seeds or cumin seeds are added for extra flavor and taste but I have skipped it. Though it is my first try with achu murukku, it came out really well. The consistency of the batter and heating mould is important. Let’s see how to make eggless rose cookies.
Total time required : 45 minutes
No. Of serving : 20 murukku
- Rice flour – 2 cups
- All purpose flour – 1/2 cup
- Salt – pinch
- Sugar – 1 cup
- Coconut milk – 1 and 1/2 cups
- Cardamom – 2
1. Sieve together rice flour, salt and all purpose flour in a wide mixing bowl.
2. Powder sugar and cardamom in a mixer and add to the flour mixture.
3. Mix everything and add coconut milk to the flour. Whisk well without lumps.
4. Add little extra coconut milk if needed to make the smooth batter. Refer notes for batter consistency.
5. Heat oil in a pan and place the mould in hot oil. Let it be in oil for a minute.
6. Remove from oil and dip into the batter until as such only 80% of the mould is covered with batter (not fully).
7. Drop the mould with batter immediately into oil. The oil will start bubbling. After few seconds (4-5 seconds), gently shake the mould to release the murukku into the oil. Else use a spoon to remove the murukku from mould.
8. Cook in medium flame until it turns golden brown on both sides. Remove and drain excess oil with tissues.
9. Meanwhile place the mould in hot oil for a minute before dipping into batter for next murukku.
10. The murukku will be soft once removed from oil and turns crispy as it cools.
The eggless rose cookies is ready.
- Keeping mould in hot oil every time before dipping in batter is important, as only then batter will stick to mould properly.
- The batter has be slightly thinner than dosa batter. The consistency of batter is important. If it is thick then murukku will not be crispy and if it is too thin then batter will not stick to the mould.
- Do not dip the mould fully into batter as it will not come out of mould easily and shape of murukku changes.