Achu murukku recipe, eggless rose cookies

Image credit : rakskitchen
Prep Time : 20 minutes | Cook Time : 25 minutes


  • 1 cup Rice flour
  • ¼ cup All purpose flour/ maida
  • ¼ cup Sugar
  • ¾ cup + 1 tbsp Coconut milk
  • ¼ tsp Vanilla extract
  • ⅛ tsp Salt


  • First extract coconut milk by grinding 1 & 1/2 cup fresh grated coconut with 1/2 cup luke warm water.

  • Strain and collect coconut milk by squeezing the ground coconut. I got approximately 3/4 cup plus little more around a tbsp.

  • Take rice flour, maida in a mixing bow and mix well adding salt. Add sugar, coconut milk and mix using a whisk. Add vanilla extract, little more water as required to make a thick batter .

  • Heat oil, place the rose cookie mould inside. Once hot, put the flame to low of medium and take the mould (quickly let the excess oil drain). Dip 3/4 of the mould alone in the batter gently and take out slowly.

  • Dip into hot oil (should not keep inside, hold it without touching the bottom) and gently give the mould jerks up and down.

  • After few shakes, the batter by itself comes out the mould (First few times it might not so use a fork to push it down, but it will come off easily after 2-3 batches). Cook in medium flame until the shhhh sound reduces, turns golden in colour.

  • Flip and cook if needed, drain over paper towel. It will look soft when you drain, but gets crisp as it cools down.