Wednesday, December 14, 2016

Achu Murukku Recipe | Kerala Acchappam | Rose Cookies | Christmas Special Recipes

As I mentioned in my Munthiri Kothu post, Achu Murukku is also my native special (Kanyakumari Dist) snacks made for Christmas. This sweet crispy murukku is made using a special mould in the shape of a flower with a long handle to hold. I made this murukku last January and it was waiting in my drafts until this Christmas :). I got the recipe from Vanitha Akka who helps us with the household work in my native after mum. She learned many recipes from mum since she was with us for a long time now. I am learning the recipes that I missed from mum through her.  Let us move on to the recipe:
Ingredients: 
(I halved the below mentioned quantity while trying for this post)
Raw Rice - 1 Kg 
Sugar - 3/4 Kg 
Thick Coconut Milk - 2 Cups (from 1 big sized whole coconut)
Water - as required 
Eggs - 2
Sesame seeds - 2 tbsp 
Oil - to deep fry

Method:
1. Wash and soak the raw rice for 1.5 hours. Drain the rice from water, spread it nicely in a white cloth and allow it to dry. Then grind it to a smooth powder.(I grind it in the rice mill since traditionally they make it that way). Then sieve it once.
2. Get ready with the coconut milk. In a wide mixing bowl, beat the eggs.
3. Along with the egg, add the sugar and the coconut milk, beat it until the sugar dissolves completely. Then slowly add the rice flour and make it into a smooth batter. Add a little more water if required.
4. Now, add the sesame seeds and the batter is ready. The batter should be a little thinner than dosa batter consistency. It should not be too thick or thin. If it is thin, the batter won't stick to the mould. Heat oil in a wide kadai and keep the mould in it for a while.
5. When the mould is hot enough, dip it in the batter. Only 3/4th of the mould should be dipped and take it outside. Check the 2nd tile in the below image. Then place the mould in the hot oil. 
6. The murukku will be released automatically. If it sticks, just tap it once and it will be removed. If required use a knife/ fork to detach it. 
7. While the murukku is cooking, place the mould into the oil. So that the mould will be ready for the next batch. Fry the murukku until both the sides turns golden brown. 
Drain the excess oil in tissue paper and allow it to cool completely. Transfer it to an airtight container. It stays good even for a month.
Points to remember:
  • The consistency of the batter is very important and it should not be too watery or too thick. Keep extra coconut milk and flour until you get the correct consistency. You can try frying a murukku, to check whether the murukku is demolding properly.
  • The murukku should be made soon after the flour is ground for best results. You can also grind it in a mixie if required. You can also try it using rice flour, however I have not tried it.
  • If the mould is not heated sufficiently then the batter will not stick in the achu properly. So always keep the achu(mould) in the oil while the murukku is frying.
  • If you dip the mould entirely in the batter, then it is not possible to de-mould easily. So only 3/4th of the achu should be dipped.
  • If you couldn't reach the required consistency and the batter is not sticking to the mould, then add a little maida. (approximately 1 or 2 tblsp). The murukku will be a little hard if you add more maida.
  • The new achu(mould) cannot be used for making the murukku immediately and it should be tempered before using it. Keep the mould in the rice water for 3 to 4 days. (water obtained while cleaning the rice). Then wipe it well and place it immersed in the kadai full of oil overnight. Wipe it well and use it the next day.
  • Start making in a less quantity if you don't have a helping hand. At one point of we feel the batter is not finishing at all, so need patience.
  • The murukku looks soft soon after you remove it from oil, but it turns crispier and hard as it cools.
  • I will update the recipe in cups when I try next time.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. Wow.. Making traditional dishes at home is like awesome!! You have done it so well!!

    ReplyDelete

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