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Eggless Achu murukku recipe, Eggless rose cookies, rosette cookies, achuappam, achappam, Kerala achappam without eggs, achu murukku recipe without eggs, Indian snacks recipe, Christmas rose cookies, Kerala style rosette cookies with step-by-step pictures, and video recipe. Check out the Eggless Achu murukku video recipe. If you like the video pls SUBSCRIBE to my channel.

What is Kerala achappam

It is a traditional snack recipe mostly prepared during Christmas. Achu appam in rose shape is popular in Indian bakeries, Potti kadai, and Indian stores. Mild sweet, crispy snacks are super addictive.

Do I need rose achu?

Yes, it is a must for Kerala-style rose cookies. You cant use traditional murukku achu because of the batter consistency. I got mine rose achu from India amazon. Star achu and other varieties of achu can also be used

Should I pre-season the achu before frying rosette cookies?

If you are going to use iron/aluminum rose achu you need to prepare the achu else batter with the stick to the rose achu. Soak in rice starch overnight. Wipe then soak in hot oil for 25 minutes. I have used a nonstick press so I didn't do all these

Can I use white sugar?

Powdered sugar is recommended. I used confectioners and sugar. The corn starch in it gives a perfect texture. If you don't have it, grind and use regular sugar.

Why thai coconut milk?

Traditionally coconut milk is extracted to prepare Kerala-style murukku but to save time I have used store-bought coconut milk

Coconut milk + water

Coconut milk stored in the fridge tends to turn thick. Nowadays it is cold, and coconut milk stored in the garage also tends to turn thick. The amount of water might vary based on the consistency of coconut milk so adjust accordingly.

What should be the consistency of the batter

The too thick batter might make the Kerala achu rose murukku hard, and chewy. Too Thin batter might not coat the press. Add water gradually and prepare the batter

How to fix thin watery batter

Rest the batter for some time, the batter might turn slightly thick. If it is still watery, add flour and make sweet murukku

Grease the rose achu in hot oil for every batch

Whatever the achu before making murukku always immerse it in hot oil. Gently shake to drip excess oil then add it to the batter. The batter won’t coat well around the mold if the mold is not hot. For every batch dip in hot oil then prepare

Immerse only 3/4 of the batter

Avoid immersing the entire press into the batter. If you dip the entire achu it might be difficult to unmold. Immerse and make sure it is well coated .immediately carefully add to the hot oil. Avoid keeping the mold in batter for a long time.

Unmold on its own

If the oil is at the right temperature. Rose murukku unmolds on its own after a few seconds. Gently swirl the achu. For the first 2 batches, you might have to use a fork

Why does batter disintegrate in oil?

The batter is too thin. Add extra flour and try the next batch. Mix well with the whisk regularly for the best Kerala sweet achappam murukku

Carefully flip in hot oil

The batter is too soft in hot oil so carefully flip. Flip only after the batter unmold on its own. flip and fry both sides. fry till they turn golden brown.

Rest the murukku for a minute then enjoy

Murukku turns crispy after a minute so avoid tasting immediately. Cool completely then store in an airtight container. It stays good for weeks but it won't last long.😊

Drain the oil well

Place kitchen paper towel on a colander or oil filter; then place the fried rose murukku. Keep the side with holes down for proper oil drain.

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Ingredients

1 cup rice flour

1/4 cup Maida

1/3 cup powdered sugar

1/4 teaspoon vanilla essence

1 teaspoon sesame seeds

1 cup coconut milk

1/4 cup water + as needed

How to make eggless kerala achu murukku with step-by-step pictures

First Add oil to a wide heavy bottomed pan and heat

Add rice flour, maida, and powdered sugar to a wide bowl; whisk well

Furthermore add vanilla extract, sesame seed, 3/4 cup of coconut milk, and water; whisk well

Add 1/4 cup of coconut milk; whisk well and prepare the batter

Furthermore add water little by little and prepare the batter

Check if the oil is at right temperature, place a small portion of the batter and drop it into the hot oil, if it starts floating upward immediately without changing its color the oil is at the right temperature and ready for deep frying

place the cookie murukku mold inside the oil for seconds; drain the oil and immediately immerse ¾ of the mold in the batter. Avoid immersing the entire mold in the batter

Immediately carefully lift and dip into hot oil avoid touching the bottom of the pan

Gently swirl the murukku mold, batter by itself will come out of the mold but for the first 2 batches, it might be difficult. I generally use a fork to push it down

Subsequent batches, unmold on their own

Carefully flip and fry both sides golden brown till shhh sound reduces

drain in kitchen paper towel

It will look soft as soon as you remove it from hot oil but if you rest for a minute it turns crispy
Cool completely then store in an airtight container
For subsequent batches, always dip in hot oil then immerse 3/4th and dip the mold in hot oil. Unmold and fry