This Recipe is originated in Southern India. It is Sweet Crispy snack, especially very favourite during Christmas festive season.
It is called, Acchappam in Malayalam (Kerala), Achu Murukku in Tamil (Tamilnadu), Gulabi Puvvulu in Telugu (Andhra Pradesh).
Because of its shape resembles with Rose Flower, it is known as Rose Cookies.
Rice Flour ½ cup
Refined White Wheat Flour (Maida) 2 tbsp
Powder Sugar ¼ cup
Sesame Seeds 1 ts
Coconut Milk 1 cup
Oil to deep fry
Take Rice Flour in a bowl.
Add Refined White Wheat Flour, Powder Sugar, Salt and Coconut Milk. Mix well to prepare batter. You can use mixer blender jar or handy blender to mix well and to make it smooth.
Add Sesame Seeds and stir to mix.
Prepare somehow thick (not very thick, not very watery) batter. The consistency of batter is very important to make it not sticky and make it crispy when fried.
Heat Oil in a deep fry pan on slow flame. When Oil is heated, put Murukku mould in heating Oil.
Heat Oil in another deep fry pan on medium flame.
Put Murukku mould in heating Oil. When mould becomes hot, dip it in to prepared batter. Dip approx ¾ part of the height of the mould to make it easier to release the batter from the mould in to Oil. Batter will stick on the mould.
Put the mould with batter in to heating Oil. It will cause bubbles in heating Oil. When bubbles reduce, shake the mould very gently to release partly fried Murukku from the mould. If it is needed, you can use fork or knife to push Murukku gently to release from the mould.
(After releasing Murukku, put the mould in heating Oil on low flame to prepare to use it again.)
Fry Murukku to light brownish. Flip to fry both sides well.
Remove well fried Murukku from the pan.
Serve fresh and hot or let it cool down and store to serve anytime later.
Make Your Favourite Festival Sweeter with South Indian Sweet Snack…
Take Milk and Sweetened Condensed Milk in a pan and put it on medium flame to boil. When it starts to boil, add Saffron threads, Nutmeg Powder, Mace Blade Powder, Cardamom Powder and continue boiling while stirring occasionally and reducing-increasing flame to boil it repeatedly until it becomes thick.
Then, leave it to cool down and refrigerate for at least 2 hours.
Take it in a blending jar of your mixer. Add Hung Curd and Milk Cream. Just churn it for 5-7 seconds only.
Mix Cashew Nuts pieces, Almonds chips, Pistachio pieces and Raisins.
Refrigerate it for at least 1 hour.
Take it in a serving glass.
Garnish with few pieces of Cashew nuts and Pistachio.
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