Authentic South Indian Achumurukku Recipe

Ingredients

  • 2 cups of Rice flour
  • 1 cup of Powdered jaggery
  • 1/2 cup of Melted ghee
  • 1/2 teaspoon of Cumin seeds
  • 1/2 teaspoon of Sesame seeds
  • 1/4 teaspoon of Baking soda
  • 1 pinch of Salt
  • Water as required
  • Vegetable oil for deep frying

Steps and instructions

  1. In a large bowl, mix together the rice flour, cumin seeds, sesame seeds, baking soda, and a pinch of salt.
  2. In a pan, melt the jaggery with a little water until it forms a thick syrup. Allow it to cool slightly.
  3. Slowly pour the jaggery syrup into the flour mixture, stirring well to combine. Make sure the dough is stiff and not too watery.
  4. Add the melted ghee to the dough and mix well. If the dough is too stiff, add a little water to loosen it up.
  5. Heat the vegetable oil in a deep frying pan. While the oil is heating, fill the achu (mould) with the dough.
  6. Once the oil is hot, hold the achu close to the surface of the oil and squeeze the handle to release the dough into the oil. It should form a circular pattern.
  7. Fry the achumurukku until it turns golden brown, then drain it on paper towels to remove excess oil.
  8. Repeat the process with the remaining dough. Let the achumurukku cool completely before serving.

Tools for making

  • Large bowl - used for mixing the ingredients together
  • Pan - used for melting the jaggery and making the syrup
  • Deep frying pan - used for frying the achumurukku
  • Achu (mould) - used to shape the achumurukku
  • Paper towels - used for draining excess oil from the fried achumurukku

Recipe variations

  • Replace rice flour with wheat flour for a different texture and taste.
  • Add a pinch of cardamom powder or nutmeg powder for added flavor.
  • Add finely chopped cashews or almonds to the dough for a crunchy texture.
  • Replace jaggery with sugar if preferred.
  • Add a few drops of rose essence or vanilla extract for a fragrant twist.
  • Use coconut milk instead of water to give a coconutty flavor.
  • Try using different molds or cookie cutters to create different shapes.
  • For a savory version, omit the jaggery and add spices like red chili powder, turmeric, and asafoetida.
  • Experiment with different toppings like sesame seeds, grated coconut, or powdered sugar.
  • Create a gluten-free version by using gluten-free flour alternatives like chickpea flour or millet flour.

Recipe overview

Achumurukku, also known as rose cookies or rosette cookies, is a traditional South Indian snack often enjoyed during festive seasons or as a delectable tea-time treat. This recipe results in a crunchy, sweet, and delightful snack with a subtle hint of cumin and sesame seeds. The process involves creating a stiff dough from rice flour and jaggery syrup, which is then deep-fried using a special mould (achu) to form its unique, beautiful shape. Though the preparation might require a little bit of technique and patience, the delicious outcome is certainly worth the effort. Expect to be making these more than once after you've tasted the sweet, crispy goodness of homemade Achumurukku!

Common questions

  1. Can I use store-bought rice flour for this recipe? Yes, you can use store-bought rice flour for this recipe.
  2. Can I substitute jaggery with sugar? While jaggery is traditionally used in Achumurukku, you can substitute it with an equal amount of powdered sugar if desired.
  3. Do I need a special achu or mould to make this recipe? Yes, you will need a special achu or mould with a circular pattern to make the traditional shape of Achumurukku. You can find these moulds at Indian grocery stores or online.
  4. Can I make the dough ahead of time and fry later? Yes, you can make the dough ahead of time and store it in an airtight container in the refrigerator. When ready to fry, bring the dough to room temperature before using.
  5. How long can I store the cooked Achumurukku? Once completely cooled, store the Achumurukku in an airtight container at room temperature for up to 1 week.
  6. Can I freeze the Achumurukku? Yes, you can freeze the Achumurukku in an airtight container for up to 1 month. Thaw at room temperature before serving.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Pan - A pan to melt the jaggery and create the syrup.
  • Deep Frying Pan - A pan with high sides to deep fry the achumurukku.
  • Achu (Mould) - A special mould with a handle, used to shape the achumurukku while frying.
  • Paper Towels - To drain excess oil from the fried achumurukku.

Origin stories

Achumurukku, a popular snack from the Southern part of India, particularly Kerala, traces its roots back to traditional festive celebrations. This intricate, flower-shaped delicacy made from rice flour and jaggery is a must-have during special occasions such as Onam and Vishu. Interestingly, the snack gets its name from the unique mould or 'achu' used in its preparation, which forms the dough into beautiful, round, chrysanthemum-like patterns. The frying of the achumurukku is considered an art in itself, with the rhythmic squeezing of the mould into the hot oil, an exercise often passed down generations. The sweet, crunchy treat not only satisfies the palate but also serves as a nostalgic recollection of the rich, cultural heritage of Kerala.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.