Achchu Murukku

Ingredients

• Rice Flour: 1 cup

• All-Purpose Flour (Maida): ¼ cup

• Powdered Sugar: ¼ cup

• Thick Coconut Milk: ¾ cup to 1 cup

• Sesame Seeds (White or Black): 1 tsp

• Salt: ⅛ to ¼ tsp

• Optional: ⅛ tsp Cardamom powder or Vanilla extract

• Oil: For deep frying 

  
  

Instructions

1. Prepare the Batter: In a bowl, mix the rice flour, maida, salt, sugar, and sesame seeds. Gradually add the thick coconut milk, whisking to form a smooth, slightly thin batter (similar to dosa batter consistency).

2. Heat the Mold: Heat oil in a deep-fryer or kadai over medium heat. Place the Achu Murukku mould inside the oil to heat up for at least 5-10 minutes. Note: If using a new mould, treat it by soaking it in lime water or rice water overnight and deep frying it once before use.

3. Dip and Fry:

   • Remove the hot mould from the oil and dip it 3/4th into the batter. Do not let the batter cover the top of the mold, or the cookie won't release.

   • Dip the mould immediately into the hot oil.

   • After about 10-20 seconds, gently shake the mould to release the cookie. If it sticks, use a fork to gently remove it.

4. Finish Cooking: Deep fry until golden brown on both sides. Remove and drain on a paper towel.

5. Cooling: The cookies will be soft when first removed but will turn crispy once cooled. 

Key Tips

• Batter Consistency: If the batter is too thick, the cookies will be hard; if too thin, they won't stick to the mold.

• Mold Temperature: The mould must be very hot, or the batter will not stick to it.

• Storage: Once completely cooled, store in an airtight container for up to 2-3 weeks.