Achu Murukku/ Rose Cookies

October 13, 2018mayurisjikoni



Today’s recipe is for the Recipe Swap Challenge Group. What is this group all about? Initiated by Jolly Makkar and Vidya Narayan, every alternate month the participants are paired up. We choose a recipe to cook from our partner’s blog. The recipe can be cooked as it is or make slight changes. This a great group as it allows me to prepare recipes that I’ve bookmarked or saved from fellow bloggers.

When I submitted my name for this challenge, I thought I would have enough time after I come back from my trip to India to prepare my recipe. Sure I did have a few days as I’d already decided what I wanted to make from my partner Sujitha’s blog Sujitha’s Easy Cooking. Sujitha’s blog is like a treasure trove of recipes, she’s got such a huge variety right from South Indian cuisine to some lovely bakes. Sujitha, also love the new look on your blog.

However, reality was something else. Just after a couple of days of meeting blogger friends Vidya, Shobha and Aruna(what a wonder time we had), I caught a bad viral flu! Was in bed for 2 days and hubby was getting worried how I’ll cope on the flight as I always get blocked sinuses when I come down with a cold. Luckily before the flight, I was much better but not fully over the viral infection. Its always good to travel with my personal doctor I state when hubby jokes that its always good to travel with his personal chef.

Got home, and this time the kitchen was up and running immediately. My good, friendly and helpful neighbour had made sure basic ingredients like milk, dahi,tomato, onion and potatoes were in my kitchen. Two days after our arrival, the whole infection surfaced again. Lost a few days in recovering, not fully there but feeling much better.

To divert my mind from the heavy head, runny nose and watering eyes, I decided to tackle the Recipe Swap task this morning. You may say not a wise decision, but for me it was. So got my recipe ready today and was so happy with the overall outcome.

First of all let me inform you all, making these so crispy delicious South Indian goodies is not easy at all, requires a lot of patience and perseverance. Perseverance because getting the right batter is a skill.

Since its Navratri, I didn’t want to use egg as Sujitha has done in her recipe for Achu Murukku. What I liked about her recipe were all the tips that she has given. This made it easier to make the achu murukku or rose cookies as they are called. I tasted these the first time when I was working as a teacher at Coast Academy. Our Principal back then was from Kerala and for our staff party she had got her Keralite friend to make them for us. I was utterly taken aback as to how someone can make something so pretty and crunchy at the same time. Then I went to Bangalore to stay with my daughter and the Hot Chip Shop near our apartment was selling them. Every time I’d pass the Hot Chip Shop, I’d want to buy the rose cookies. Back then didn’t know that they were called achu murukku. Two years ago my daughter moved to a new area in Bangalore and I thought ‘Thank God there is no Hot Chip Shop nearly or I’d go crazy with the rose cookies and the banana chips. And within a few months one opened just a couple of steps from our complex! My daughter could only say ‘Oh No!’

During a trip to Chennai to visit her friend, my daughter bought me a present.. the rose cookie mold or achu as its called. It had been sitting in the cupboard for months. Finding the Achu Murukku recipe on Sujitha’s blog is not easy. Whenever I visit any blogger’s blog, I head towards the baking recipes and that’s where I came across the recipe. Decided I had to try the recipe otherwise my daughter would stop buying me presents if I didn’t use the achu 😉

So here’s the recipe and please make sure you read the tips at the end of the recipe to make good crunchy rose cookies. Its common to find rose cookies in the South Indian Christian homes during Christmas.

What I want to know from those who make it regularly, what do you do with the little batter that gets left over and its not enough to dip the achu in?

Also what I would like my blogger friends who have made these exotic cookies, please point out my mistakes so that I can perfect the art as some came out perfect and some are a bit chewy.

Do you want to know what Sujitha made from my blog? Click here to find out.

rose cookies 3


rose cookies 2
first few disaster ones 🙁

rose cookies 4

rose cookies 1
first perfect one…do a little dance time!

rose cookies 5


Makes about 25-28

1cup rice flour

¼ cup plain flour (all purpose flour)

½ cup powdered sugar

1¼ cup coconut milk (thick)

½ tsp black sesame seeds

½ tsp cardamom powder

a pinch of salt

oil for deep frying

  1. Mix the flours, powdered sugar, salt and coconut milk in a deep small bowl. I mixed it with my electric beater to get a lump free batter.
  2. Add the sesame seeds and cardamom powder.
  3. Mix well.
  4. The batter should not be too thick or too thin. It should coat the back of a spoon or your finger.
  5. Heat oil in a wok or karai for deep frying love medium to low heat.
  6. Put the achu or mold also in the oil to allow it to get hot with the oil.
  7. Drop a small amount of batter in the oil. If it sizzles and comes up immediately the oil is ready.
  8. Take the mold out of the oil, shake off the extra oil on it and dip it in the batter ½ way only.
  9. Immediately dip it into the hot oil.
  10. Hold the achu with batter for a few seconds steadily in the oil.
  11. Gently shake the achu in the oil and the cookie should come off the mold.
  12. Leave the achu in the oil on one side as it has to be hot.
  13. Fry the cookie till its light brown in colour and remove from the oil.
  14. Place the fried cookie in a colander so that the extra oil can drain out.
  15. Shake the oil off the mold and dip it again in the batter and repeat steps 10 to 14 till all the batter is over.



  • Wash and dry a new achu. Grease it with oil and leave it for 2-3 days.
  • If you try to raise the achu with batter too quickly from the oil, the cookie will break up.
  • If the shape of the cookie doesn’t happen then the batter is too thin, Thin batter also means it will not coat the mold.
  • If the batter is too thick then the achu will be a bit chewy. A few of mine came out like that.
  • If the achu is too oily, it will not get coated with the batter.
  • You will need to adjust the heat between medium to low frequently.
  • The first few cookies broke as I tried to lift the mold too quickly from the oil. Be patient and let it fry for a while.
  • If the cookie refuses to come off on its own after a while, use a fork to remove it from the mold.
  • What happens if you dip the whole mold in the batter? The batter covers the top part and then it becomes difficult for it to come off from the mold.
  • I found that the hot mold sort of made the batter a bit thick so I mixed it with a spoon after each dip.
  • I made them one at a time, but once you master the art I’m sure you can fry 2-3 together depending on the size of the kadai.


A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out the following recipes:

Punjabi Vadiya Pulav 1
vadiya da pulav


mango, banana and mint sorbet


bajri Idli


Sending this recipe to the following event:





  • Renu Agrawal Dongre

    October 13, 2018 at 9:56 pm

    Wow this is one perfect sbasn for Diwali. I love this snack but don’t have archu maker, definitely buying it next and following ur recipe. They look Devine.

    1. mayurisjikoni

      October 13, 2018 at 10:09 pm

      Thank you so much Renu.

  • Ashima Goyal Siraj

    October 14, 2018 at 9:51 am

    Aren’t these pretty! I remember eating them in college. My roommate was from Guruvayur and she would get these. Totally delicious. How wonderful that you also had the mould for them!

    Thanks for sharing!

    1. mayurisjikoni

      October 14, 2018 at 9:55 am

      Thanks Ashima, I love these cookies and don’t miss buying them whenever I’m in Bangalore.

  • Sandhya Ramakrishnan

    October 20, 2018 at 6:16 pm

    Mayuri, these are so awesome. I bought the acchu from India couple of years back, but never tried to make these yet. I am so glad to find an eggless recipe. I am so going to try this soon!

    1. mayurisjikoni

      October 21, 2018 at 10:55 pm

      Thank you so much Sandhya and please do try the recipe.

  • code2cook

    October 23, 2018 at 5:22 am

    I love this snack. Looking for this equipment used to make it. so crunchy and addictive snack it is.

  • Shobha Keshwani

    October 24, 2018 at 6:02 am

    Wow.. so lovely . I also have this mould since a long time but have not yet made them. Seeing your post remonded me . I will try to make them after Diwali.

    1. mayurisjikoni

      October 24, 2018 at 6:34 pm

      I had to use the mould otherwise I wouldn’t get nice presents like this from my daughter 🙂 Please do try the recipe.

  • Priya Suresh

    October 24, 2018 at 8:34 pm

    I have this rose cookies mould and its quite our family favourite achu murukku, we love it very much. Especially love adding sesame seeds in them. Feel like munching some rite now.

    1. mayurisjikoni

      October 25, 2018 at 6:28 pm

      Priya I’m glad your family loves achu murukku, and adding sesame seeds just makes it more tastier.

  • Ankita

    October 26, 2018 at 1:18 pm

    Lovely recie…will try it soon aldo for the important tips. Definitely it will help a lot…

    1. mayurisjikoni

      October 29, 2018 at 8:10 pm

      Thanks Ankita.

  • poonampagar

    October 29, 2018 at 3:52 pm

    I have tasted these rose cookies once many back, but it was with egg and somehow I did not like the smell of those. Now that I have an eggless version of yours would love to give this recipe a try. Hunting for the achi now is a task . Thanks for the share di. Bookmarking it.

    1. mayurisjikoni

      October 29, 2018 at 8:00 pm

      I like the egg version too, I guess it depends where you got it from. The eggless version is definitely more crunchy. I couldn’t find the mold on Amazon so my daughter remembered that I was looking for it and bought it during her trip to Pondicherry.

  • Priya Satheesh

    October 29, 2018 at 4:55 pm

    Looks amazing and perfect. Recently bought this mould as I love these a lot. Will try this eggless version soon.

    1. mayurisjikoni

      October 29, 2018 at 7:57 pm

      Thank you so much Priya.

  • veena

    October 31, 2018 at 6:22 pm

    Mayuri I wish i had this recipe earlier. My daughter loves this. Bookmarked and I shall be trying this for deepawali. Thanks for the share

    1. mayurisjikoni

      October 31, 2018 at 8:07 pm

      Thanks Veena, hope your daughter enjoys them and please share the photo.

  • Sasmita Sahoo Samanta

    November 1, 2018 at 6:54 am

    Love adding sesame seeds in them here di !!! have to look for these molds to try soon 🙂 Awesome entry for theme…..

    1. mayurisjikoni

      November 1, 2018 at 3:45 pm

      Thank you so much Sasmita.

  • Batter Up With Sujata

    November 1, 2018 at 3:43 pm

    Rose cookies looks so cute. Never tasted it but I can imagine the heavenly taste. I would love to try it whenever I can get the mould. It seems difficult but worth trying Lovely share.

    1. mayurisjikoni

      November 1, 2018 at 3:44 pm

      Thanks Sujata, next time you’re in Bangalore buy them from any Hot Chip Shop.

      1. Batter Up With Sujata

        November 2, 2018 at 6:30 am

        Sure. Or I can tell my son to taste it 😊

      2. mayurisjikoni

        November 3, 2018 at 12:42 am

        yes you can

  • themadscientistskitchen

    November 1, 2018 at 7:18 pm

    OMG! Yu made achu murukku without eggs!! Kuddos lady. I donot make my life difficult making these difficult cookies. Will wait for you to pass theplate to me.

    1. mayurisjikoni

      November 1, 2018 at 10:25 pm

      Thank you so much Archana, always wanted to try them! It is time consuming but since we don’t get them here, have to make them if I want to enjoy them.

  • Preethi

    November 15, 2018 at 12:01 pm

    Hi mine is immediately sliding back to the batter itself when I m trying to transfer to the hot oil. It’s a new mold. Some I got fine.

    1. mayurisjikoni

      November 16, 2018 at 10:08 pm

      Preethi I don’t understand what you mean? If the mold is too hot than the batter does not stick to it. If its too cold it slides off.

  • Riani

    February 11, 2019 at 6:11 pm

    Wonderful post

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