Rose cookie is a famous South Indian snack made during festivals. In Tamil and Malayalam, it is known as Achu Murukku and Gulabi Puvullu in Telugu. It has a very pretty flower shape.
Prepare time: 10 min
Cook: 40 min
Ready in: 50 min
- 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 eggless, then ignore egg add little extra coconut milk while making the batter.)
- Salt – a pinch
- Oil – for deep frying
Directions for Making Rose cookies
- Apply oil to the achu murukku mold and leave to rest for one or two days. This will help make the murukkus easily. I usually take all of the above ingredients from the larger jar or mixie or blender and mix for a few minutes to get a smooth, thick paste. You can also mix with just a ladle or a hand mixer.
- Remove it in a bowl. Mix 1 teaspoon of sesame seeds – black or white, with the dough. (The dough should have the consistency of a dosa dough. If it is thicker, the murukkus will not be crisp. If it is thinner, the dough will not stick to the mold.)
- Heat the oil in a large kadai. Leave the murukku mold inside the oil. Only if it is hot enough will the dough stick to it. When the mold has become hot, immerse it carefully inside the dough so that only 80% of the mold is covered with dough. This is important so that the murukku is easily detached from the mold.
- Gently hold the mold inside the hot oil. You will see the oil bubbling. After a few seconds, gently shake the mold handle to release the achu murukku in the oil.
- Let it fry over medium heat until the boiling oil disappears. Turn the murukkus halfway so that both sides have a uniform golden brown color. In the meantime, leave the pan in the hot oil so that it is ready for the next murukku.
- The rose cookies are ready.