As far as I knowachu murukku/rosette cookies/rose cookies is very popular in Kerala and is called as achappam in Malayalam. Recently when I was browsing for some Christmas special recipes, I found achu murukku without egg is made for Christmas by people in and around Nagercoil. And this is my most favourite snack too. I just love its mild sweetness with flavour of coconut milk.
Whenever my neighbour Mrs. Prema visits her native place in Kerala, I tell her to buy a packet of achappam and coconut oil halwa especially for me. As a big fan of this achappam, I wanted to try them in my kitchen for long time and bought achu murukku mould from Salem, Tamil nadu long back. I tried once some months ago but I couldn’t make it properly.
Yesterday I tried it again after referring thisandthis recipe. I made some slight changes in ingredients as per my convenience and taste. To my surprise, it came out really well and I was so happy and proud that I could make it well without eggs.
To make a perfect eggless rose cookies, the consistency of batter and heating point of oil is more important. I have explained them in Method section below. Also go through my notes before you start if you are a beginner. Ok, Lets see how to make this eggless rose cookies/Achu murukku/Kerala achappam without egg at home easily.
Eggless achu murukku recipe/Rose cookies recipe
Eggless achu murukku recipe/Rose cookies recipe for Christmas Celebration.
Cuisine: Indian
Category: Sweet
Serves: 15 nos
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes
INGREDIENTS
- Raw rice flour - 1/2 cup
- Maida - 2 tbsp
- Powdered sugar - 3 tbsp ( use 1/4 cup for more sweetness)
- Salt - a pinch
- Cardamom - 2 nos
- Water + Coconut milk - 1/2 cup +1/4 cup ( 1-2 tbsp more of water)
HOW TO MAKE ACHAPPAM - METHOD
- Powder 1/4 cup of sugar and 2 cardamom seeds together. Measure 1/4 cup from it and set aside. In a deep bowl, sieve the maida, rice flour, salt and sugar powder. Mix water + coconut milk and add it to the sieved ingredients.
- The consistency of batter should be slightly thinner than dosa batter. Add little more water to adjust the consistency if needed. Heat oil in a kadai and dip the mould in oil till use. The mould should be hot.
- Add a pinch of batter to check the heat of oil and as soon as it rises, keep the flame completely low and dip 3/4th of the mould in the batter. When you dip the mould in batter,u should get a ssshhh sound. Immediately keep the mould in oil. Do not touch the mould till bottom of kadai as it may stick.
- As soon as you keep the mould inside the oil, it will become foamy and the batter starts to cook. Leave it for 30 seconds in very low flame. Do not wait for the murukku to half cook because you may not be able to release it. You can shake the mould and release the murukku OR hold the mould in one hand and release the corners of murukku from the mould using a knife in other hand. You need to do this way for 3 to 4 murukku. After that Murukku will release in oil and gets cooked. Cook for 30 seconds and flip the murukku.
- Again cook for 30 seconds till bubbles cease n murukku turns golden brown lightly. Murukku will be soft while you remove but it turns crispy and hard as it cools down. Remove in a tissue paper and drain the oil. Store in an air tight box after it cools down. Again keep the mould in hot oil and increase the flame. Keep it for few seconds and dip in batter. Reduce the flame and cook it as mentioned above. Repeat the same process.
- Remember to cook in low flame to get nice color. Also increase the flame as soon as you remove the murukku from the flame. By doing this way, you can adjust the heating level and murukku cooks uniformly. I would like to mention one more point here..i.e the top portion takes more time than the bottom. So cook the top portion for more time, 45 seconds and then flip, cook the other side.
- It stays good for weeks but I bet the box would be empty before that.
Note
- Adding the correct quantity of water/coconut milk is more important to make perfect achu murukku. If you add less water,batter will be thick and rose cookies will be hard n chewy. If you add more water, batter will become thin and it won’t coat properly in the mould. So the consistency of batter is much more important.
- The heating point of oil is also more important. If it is too hot, color of achu murukku turns dark brown. So you should cook in low flame at perfect heating point.
- Some recipes have suggested to shake the mould after dropping in oil to release the murukku. But I felt the shape of murukku gets changed while shaking the mould. So I followed knife method.
- The batter won’t coat the mould if the mould is not hot. So don’t forget to heat the mould every time before dipping in batter.
Do try these yummy eggless rose cookies for this Christmas and have a great celebration !!
