Tuesday, 3 November 2015

Achu Murukku | Rose Cookies | Eggless Achumurukku Recipe | Sweet Murukku

It has been a long time since I have posted anything on my blog here. If you had been following you too can cook on facebook you would have come to know about my first appearance on a cookery show on TV. I had made samosas and maa laddus for the show, each and every moment there was a very new experience, do check out the you tube video in case you've missed it. So after a long time got some time to sit back and relax, so I thought to post on blog, something related to this festive season. For diwalis when I was a kid neighbors would send us a lot of diwali palagarams as gift and the day would be so much exciting. In addition to the holiday mood, tasting the sweets and palaharams from different homes would be an added pleasure. Muruku, adhirasam, susiyam, achu muruku and some more delicious sweets and savories would be there in the gift platter. My all time favorite remains the achu murukku so here's a very easy recipe for you to try at homes for making this delightful crunchy sweet recipe. Achu murukku is one of the easiest sweet palaharam recipe that can be prepared with minimal ingredients and if your achu is well treated making the achu murukuus will be a breeze. 

achu murukku 1


(Used the standard measuring cup) 
Makes 15 murukkus 
Total preparation time - 20 minutes
  1. Rice flour - 1 cup 
  2. Sugar - 1/4 cup 
  3. Sesame seeds / Ellu - 1 teaspoon 
  4. Salt - A pinch
  5. Coconut cut into smaller bits - 1 cup (plus 1/4 cup if needed) 
achu murukku


(Will update the stepwise pictures shortly)
  • Before starting the process you have to heat your achu so that the murukku falls off easily from the achu. Place a pan on flame and pour enough oil to fry achu murukku.  Soak the achu in oil and leave the set up on low flame for ten to fifteen minutes. (If your achu is new, then  heat it in oil for 30 to 45 minutes on a very low flame. Then remove from flame and leave it on the same pan with oil overnight undisturbed. Next day when you make the murukkus reheat the pan along with the achu in it, heat on a a very low flame for 20 minutes. And when you are sure the achu has been heated, start to follow the procedure.)
  • Meanwhile, grind coconut using a little water. Then pour about 1 cup of water and extract milk from coconut and set aside. 
  • Grind sugar into fine powder. 
  • Take a clean bowl and add rice flour, powdered sugar and mix well. Add coconut milk and make a thin batter. It should have the consistency thinner than that of dosa batter consistency. 
  • Then add a pinch of salt and the sesame seeds. Stir well. 
  • Now place the hot achu inside the batter and pull out immediately. Just dip the achu half way through, do not dip it fully as it will not come out of the achu. The batter will stick to the murukku achu now. Then dip the achu into the hot oil, after about a ten seconds shake the achu, the murukku will leave the achu easily if treated well. If not use a fork or skewer to gently pull it off from the achu. Do not try to pull it off before it has got cooked as it might tear off. 
  • Now wait until the achu murukku turns slightly brown then remove from flame, it will be slightly rubbery at first then it will turn crispy after it cools down. Now heat the achu again and dip into batter and follow the same procedure to make murukkus with the rest of the batter. (In a nutshell, dip achu in oil - dip this hot achu in batter - dip in oil again)
  • Crunchy and tasty achu murukku is now ready! Store in clean and dry airtight containers after it cools down. 

TIP 1 : If you are using the achu for the first time, make sure that you follow the treating process and then use to make achu murukkus. Else your murukkus will stick to the achu and you will have a very hard time removing it. And once this happens all your murukkus will stick the same way. So make sure you dip it in oil for a lot of time and heat it up well before soaking in the rice flour batter. There are nonstick achus available now which you can use instead. 

TIP 2: Your murukkus might stick if there's too much sugar in it. So always follow the above ratio I've mentioned in the recipe. 

TIP 3: The murukkus will burn immediately so remove from the flame as soon as it starts browning.

TIP 4:  Make sure to extract fresh coconut milk. Do not use store bought. 

TIP 5: The oil should not be smoking hot, make sure to heat the achu and fry the murukkus in low-medium hot oil. 

TIP 6: Never ever wash the achu using soap or any dish wash liquids. If so, your achu will become like a new one, then you must again follow the treating procedure and dip it in oil. Else your murukkus will stick and not come out!! 


  1. I saw ur program on suntv divya.. street samosa came out well I tried at home.. thanks a lot.. you are rocking.. keep it up..


    1. Thank you so much Sugaseni for the feedback and support :)


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