- Rice powder – 1 cup
- Maida or All Purpose Flour- 1/4 cup
- Sugar – 1/2 cup
- Coconut Milk – 1/2 cup (+ 1 or 2 tbsp if needed)
- Egg – 1 (NOTE: If you want to make it egg less, then ignore egg add little extra coconut milk while making the batter.)
- Salt – a pinch
- Oil – for deep frying
Directions of Making Rose cookies
1Apply oil on the achu murukku mould and let it rest for one or two days. This will help in making the murukkus easily.I usually take all the above ingredients in the biggest jar or the mixie or a blender and blend for few minutes to get a smooth thick batter. You can also mix with just a ladle or hand mixer.
2Remove it into a bowl. Mix in 1 tsp of sesame seeds – black or white, with the batter.(The batter should have the consistency of dosa batter. If it is thicker, the murukkus won’t be crispy. If it is thinner, the batter won’t stick to the mould. )
3Heat oil in a wide kadai. Leave the murukku mould inside the oil. Only if it hot enough, the batter will stick to it. When the mould has become hot, dip it carefully inside the batter such that only 80% of the mould is covered with batter. This is important so that the murukku easily comes off the mould.
4Gently hold the mould inside the hot oil. You will see the oil bubbling. After few seconds, shake the mould handle gently to release the achu murukku into the oil. You can also use a fork to help release the murukku.
5Let it fry in medium heat till the bubbling of the oil subsides. Turn the murukkus half way so that both sides have an even golden brown color. In the meantime, leave the mould in the hot oil so that it is ready for the next murukku.
Rose cookies are ready.