Rose cookie is a famous South Indian snack made during festival seasons. It is called Achoo Murukku in the Tamil language. Murukku means twisted because of its shape and Achoo means Mold: Flower shaped mold is used to make Achoo Murukku. To make this snack you will need a cookie mold. Making this murukku is a little hard at first but all you need is some practice. The ingredients are very simple: rice flour, powdered sugar, egg, coconut milk, cardamom powder and oil to fry. If you are a vegan just skip the egg from this recipe & you can use just water instead of coconut milk, but coconut milk gives an extra flavor to this recipe. These classic cookies are obviously a great addition to your Easter menu. I really love to munch on these crispy beauties. They never fail to bring in the festive vibes. Try these scrumptious Rose Cookies (Achoo Murukku) and share your experience! Thanks for watching!
Rice flour 2 cups
Powdered sugar ¼ cup
Cardamom powder 1 tsp.
Himalayan pink salt 1/8 tsp.
Sesame seeds 1-2 tsp.
Fresh coconut milk 1½ - 2 cups (you may substitute with water)
1. In a mixing bowl combine all the ingredients and make a thick batter.
2. I’m using coconut milk which gives an extra flavor to this recipe, but you may use water instead.
3. This is the right consistency!
4. If you want to check if the consistency is right, dip a spoon into the batter, if it comes with a light
thin coat, it is ready.
5. To make this snack you need a cookie mold. I bought this from India. But you can also find it on
Amazon. It comes with pretty flower shapes. Or you can also get it from any Indian grocery stores.
6. Leave the mold in the hot oil. The mold needs to be hot so that the batter coats the mold properly.
If the mold is not hot enough, the batter will not stick and will not separate in the oil.
7. To check if the oil is ready, drop a little batter into the oil, if it pops up immediately, the oil is ready
8. When the mold has become hot, dip it carefully inside the batter such that only 80% of the mold is
covered with batter. This is important so that the cookie easily comes off the mold.
9. Put it back quickly into the oil and just wait for 30-40 seconds and slowly shake the handle of the mold to separate the cookie from the mold or you may use a fork to separate the cookie.
10. Fry them on a medium heat and rotate them often to avoid getting burns.
11. Take them out and drain them on a paper towel.
12.These classic cookies are obviously a great addition to your Easter menu. I really love to munch
on these crispy beauties. They never fail to bring in the festive vibes.
13. In the meantime, leave the mold in the hot oil so that it is ready for the next cookie.
14. Try these scrumptious Rose Cookies (Achoo Murukku) and share your experience!
This recipe is also available on NewsBreak Video. My video channel named is Sofia’s Passion for Cooking. Please follow me on both for more tasty & easy recipes. Thanks!