•Powdered rice – 1 cup
•Maida or All Purpose Flour- 1/4 cup
•Sugar – 1/2 cup
•Coconut Milk – 1/2 cup
•Egg – 1 or coconut milk
•Salt – a pinch
•Oil – for deep frying
•sesame seeds( black or white) – 1 tsp
Take a blender and add powdered rice, all purpose Maida flour, coconut milk, egg, salt and oil and sugar. Blend the entire ingredient to make a fine batter.
•Now, take out batter in a bowl and add 1 tsp of sesame seeds and mix it well into the batter.
•The consistency of the batter should be like dosa batter otherwise mould would not able to hold the batter.
•Now, take a wide wok (kadai) then leave the murukku mould in the kadai.
•When the murukku mould is hot enough, then dip it in the batter and fill 80% of the mould so that it get some space and come off the mould easily.
•Now gently hold the mould inside the oil.
•After a few minute with the help of a spoon or knife release the gulabi cooky into the oil.
•Let it be in oil till the bubbling of the oil subsides.
•Turn the cooky upside down so that both the side gets golden color.
•Keep the mould in hot oil so that it gets ready or next murukku.
•If you want to make an Eggless batter, then ignore egg and add extra coconut milk to make a fine batter.
•Oil the murukku batter and leave it for 1-2 days, this will help in making murukku with ease.