Achu Murukku/ Rose Cookies

Achu murukku in tamil is a crispy and slightly sweet snack. The cumins and sesame seeds in it gives an unique flavour to it.

I have a very fond memory connected to this very specific snack 😊 i will say its a childhood memory.

When i was 10 years old, we lived in T. Nagar, ranganathan street. The chennai people will know how busy that place is. 

There was a shop named R. R. Stores and they sell these rose cookies or achu murukku as i was introduced to it. 😊 (i couldn't help, am smiling wide while writing this post) 

Whenever my granny comes to visit i used to get a 10 Rs and walk to this store and buy a pack of achu murukku. 

I had a very strange way of eating them 😂 without opening the pack i used to crush the whole pack into tiny pieces and eat the crushed pieces with a spoon. 🤭

It feels funny when i think about it.

I think that enough of my stupid memory 🤦🏻‍♀️. Let me get to the recipe part. 

INGREDIENTS

1 cup rice flour

2 tbsp all purpose flour

1/2 cup sugar

5 elaichi pods

2 tbsp sesame seeds

1 tsp cumin seeds

A pinch of salt

1 egg

3/4 cup thick coconut milk

(i used 1/4 cup coconut milk powder + 3/4 cup water) 

Oil for deep frying 

PREP 

*Grind the sugar with elaichi pods in a mixer till fine powder. 

*Make the thick coconut milk ready. 

*Pour the oil in pan and place the rose cookie mould in the oil. 

METHOD

*Mix the powdered sugar, rice flour and all purpose flour together with a pinch of salt. 

*Add the egg and coconut milk, mix well to make a semi thick batter. When you dip a spoon, the batter should coat the back of the spoon. 

*Mix in the cumin seeds and sesame seeds. 

*Heat oil to a medium high heat with the mould in it. 

*When the oil is hot enough take the mould from oil and dip it in the batter to coat 3/4 way up of the mould. 

*Take it and dip it in hot oil and let it bubble. After few seconds of bubbling gently shake the rose cooking out of the mould. It should easily come off the mould if not use sharp end of a spoon or fork to release it. 

*Cook both sides until golden brown. Drain in a paper towel. Repeat with the rest of the batter. 

*Store it in a airtight container. 

NOTE

*Make sure to keep the mould in heated oil throughout the process. 

*You can leave out the egg but egg makes the cookies to come out of the mould easily. 

*Using coconut milk gives an amazing taste so don't omit it. 

*Can use vanilla essence instead of elaichi.