"This is a book of great beauty and knowledge. Janani's recipes are unique, delicious and easy to follow. The photography is breathtakingly atmospheric, leaving you wanting to taste the pages. I love this book." -DarrenPurchese, celebrity chef and The Great Australian Bake Off judge Make Beautiful Bakes Step by Scrlllilptious Step. Finally, the delicious, showstopping desserts of your dreams are within reach, thanks to this ultimate baking guide from Janani Elavazhagan, creator of t popul food blog Skillet To Plate. With easy-to-follow, step-by-step instruc 10ns, these60 mouthwatering sweets (plus IO exciting bonus recipes and tutorials!) are erfect for bakers of all skill levels. Janani has also infused so many of the reci es with the vibrant flavors of her Indian heritage for a truly international tour de force of treats. Whip up incredible bakes like a pro as you delight in crafting perfect desserts like: ♦ Double Chocolate Fudge ♦ Ricotta Rasmalai Tres Leches Bundt Cake ♦ Jaggery Gingerbread ♦ Cardamom Ghee BiscuitsTownhouse Cookies (Nei Biscuit) ♦ Easy Pavlova ♦ Pecan Pie Cheesecake ♦ Strawberry Lassi-Coconut ♦ Red Velvet MadeleinesLayer Cake ♦ Badam Pool Creme BrOlee ♦ French Caneles With simple tips and techniques, as well as Janani's best kitchen hac s, discover just how accessible and delectable baking from all around thew "This exquisite book is a true culinary treasure, brimming with captivating visuals, delectable recipes and invaluable baking tips." "Embark on a culinary journ -Jocelyn DelNAdruns, award winning author of Everyday Grand Janani Elavazhagan is the creator of the hit food blog Skillet To Plate. She is a food photographer and recipe developer and has worked with top brands like OFFSET, Amoretti® and Suncore Foods, among others. She lives in Portland, Oregon, with her family. to-follow recipes for temptin t ats. This cookbook is a must-have adi·tu· n to your collection." -CarlaHall, Food Netw k f and author COOKING/ Methods/ Baking US $24.99 / CAN $32.99 l S"N 97f!;-1-.(fi4,�1-l!i1 Z ..,0 PUBIIIIINGCO 1111111 ,,. ••• • n•= 678J 11111 Ji:rftlf ft(/ tllf Vlf2MPJI( ft Creator of Skillet To Plate Simple Everyday Cakes & Sweets 41 Carrot Halwa Cake with Ricotta Malai Frosting Makes one 9-inch (23-cm) cake Carrot halwa is a well-known and loved dessert in India. It is a delectable sweet prepared with shredded carrots, sugar, khova and ghee and flavored with cardamom. This cake is an adaptation of this decadent dessert, using the same ingredients used to make carrot halwa. Each bite is reminiscent of the original dessert, and to make it even more delicious, it is served with a rich malai frosting! Cake 2 tbsp (30 ml) melted butter, for the pan 1½ cups (188 g) all-purpose flour 1¼ cups (130 g) almond flour 1½ cups (300 g) granulated sugar 1 cup (225 g) packed light brown sugar 1 tsp baking powder ½ tsp baking soda 1 tbsp (6 g) cardamom powder (page 188 or store-bought) ½ tsp salt 3 large eggs, at room temperature 1 tsp good-quality pure vanilla extract ½ cup (104 g) ghee, melted and cooled (page 190 or store-bought) ¾ cup (190 g) whole-milk ricotta cheese, at room temperature ½ cup (120 ml) whole milk, at room temperature 3¾ cups (413 g) shredded carrots ½ cup (68 g) dry roasted cashews, chopped Ricotta Malai Frosting ½ cup (125 g) whole-milk ricotta cheese, at room temperature ½ cup (120 ml) condensed milk 1 cup (240 ml) heavy whipping cream, cold 2 tbsp (16 g) confectioners’ sugar Prepare to bake. To prepare the cake, preheat the oven to 350°F (175°C) with a rack in the middle. Brush melted butter over a 9-inch (23-cm) pan or 9-inch (23-cm) springform pan, using a silicone pastry brush; microwaved butter that is still warm is fine. Line the pan with parchment paper. Chill a mixing bowl and whisk/beaters in the refrigerator for the whipped ricotta frosting. It’s important to keep the mixing bowl very cold to achieve the desired consistency. Mix the ingredients. First, in a large bowl, whisk together the all- purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, cardamom and salt (dry ingredients) until combined. Next, whisk together the eggs, vanilla and cooled ghee in a separate medium bowl using a fork until the ingredients are well combined (wet ingredients). Then, in a separate small bowl, use a fork to gently whisk the ricotta cheese (ricotta cheese). Finally, add the whisked wet ingredients, whisked ricotta cheese and milk to the dry ingredients. Gently whisk until everything is just combined. Fold in the shredded carrots and nuts and bake the cake. Carefully fold the carrots and cashews into the batter. Spoon the batter into the prepared pan and bake for 60 to 80 minutes, or until a cake skewer or toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then gently invert it onto a cooling rack and let it cool completely before frosting. Make the ricotta malai frosting. Whisk together the ricotta cheese and condensed milk in a small bowl to prepare the ricotta cream. Take the chilled mixing bowl from the refrigerator and add the heavy cream and confectioners’ sugar. Beat on medium speed for 1 minute and increase the speed to high for 5 to 6 minutes, until soft peaks form. Slowly drizzle in the ricotta cream and continue to beat for 1 to 2 minutes, until stiff peaks form. Spread the frosting on the cake and serve.Simple Everyday Cakes & Sweets 41 Carrot Halwa Cake with Ricotta Malai Frosting Makes one 9-inch (23-cm) cake Carrot halwa is a well-known and loved dessert in India. It is a delectable sweet prepared with shredded carrots, sugar, khova and ghee and flavored with cardamom. This cake is an adaptation of this decadent dessert, using the same ingredients used to make carrot halwa. Each bite is reminiscent of the original dessert, and to make it even more delicious, it is served with a rich malai frosting! Cake 2 tbsp (30 ml) melted butter, for the pan 1½ cups (188 g) all-purpose flour 1¼ cups (130 g) almond flour 1½ cups (300 g) granulated sugar 1 cup (225 g) packed light brown sugar 1 tsp baking powder ½ tsp baking soda 1 tbsp (6 g) cardamom powder (page 188 or store-bought) ½ tsp salt 3 large eggs, at room temperature 1 tsp good-quality pure vanilla extract ½ cup (104 g) ghee, melted and cooled (page 190 or store-bought) ¾ cup (190 g) whole-milk ricotta cheese, at room temperature ½ cup (120 ml) whole milk, at room temperature 3¾ cups (413 g) shredded carrots ½ cup (68 g) dry roasted cashews, chopped Ricotta Malai Frosting ½ cup (125 g) whole-milk ricotta cheese, at room temperature ½ cup (120 ml) condensed milk 1 cup (240 ml) heavy whipping cream, cold 2 tbsp (16 g) confectioners’ sugar Prepare to bake. To prepare the cake, preheat the oven to 350°F (175°C) with a rack in the middle. Brush melted butter over a 9-inch (23-cm) pan or 9-inch (23-cm) springform pan, using a silicone pastry brush; microwaved butter that is still warm is fine. Line the pan with parchment paper. Chill a mixing bowl and whisk/beaters in the refrigerator for the whipped ricotta frosting. It’s important to keep the mixing bowl very cold to achieve the desired consistency. Mix the ingredients. First, in a large bowl, whisk together the all- purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, cardamom and salt (dry ingredients) until combined. Next, whisk together the eggs, vanilla and cooled ghee in a separate medium bowl using a fork until the ingredients are well combined (wet ingredients). Then, in a separate small bowl, use a fork to gently whisk the ricotta cheese (ricotta cheese). Finally, add the whisked wet ingredients, whisked ricotta cheese and milk to the dry ingredients. Gently whisk until everything is just combined. Fold in the shredded carrots and nuts and bake the cake. Carefully fold the carrots and cashews into the batter. Spoon the batter into the prepared pan and bake for 60 to 80 minutes, or until a cake skewer or toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then gently invert it onto a cooling rack and let it cool completely before frosting. Make the ricotta malai frosting. Whisk together the ricotta cheese and condensed milk in a small bowl to prepare the ricotta cream. Take the chilled mixing bowl from the refrigerator and add the heavy cream and confectioners’ sugar. Beat on medium speed for 1 minute and increase the speed to high for 5 to 6 minutes, until soft peaks form. Slowly drizzle in the ricotta cream and continue to beat for 1 to 2 minutes, until stiff peaks form. Spread the frosting on the cake and serve.Celebratory Cakes & Fancy Desserts 133 Green Nut Cake Makes two 9 × 13–inch (23 × 33–cm) sheet cakes The green nut cake is not just any cake, it’s my childhood favorite and it brings back so many cherished memories. I drew inspiration from the iconic cake from Chennai’s McRennett Bakery and put my own spin on it using a pistachio sponge cake layered with pistachio cream—a heavenly combination! The pastry cream for this cake is made simple by preparing it entirely in the microwave. Whether it’s a special occasion or just a sweet treat, this cake is sure to be a hit with pistachio lovers. Pastry Cream 1¾ cups (410 ml) whole milk ¼ cup (60 ml) half-and-half 6 large egg yolks, at room temperature ½ cup (100 g) granulated sugar ¼ cup (32 g) cornstarch 5 tbsp (70 g) unsalted butter, cold 2 tsp (10 ml) good-quality pure vanilla extract Pistachio Sponge Cake 1 cup (120 g) cake flour (page 191 or store-bought) 1 tsp baking powder ¼ tsp salt 6 large egg yolks, at room temperature 1 cup (200 g) granulated sugar, divided ½ cup (120 ml) whole milk, at room temperature ¼ cup (60 ml) olive, avocado or vegetable oil 1 tbsp (15 ml) good-quality pure vanilla extract ¼ cup (78 g) pistachio paste or butter 6 large egg whites, at room temperature ½ tsp cream of tartar Make the pastry cream. In a 2-quart (1.9-L) glass measuring bowl, whisk together the milk, half-and-half, egg yolks, sugar and cornstarch until the mixture is smooth. Then, microwave the mixture on high in 30-second intervals for 5 to 7 minutes, stirring every 30 seconds. After 5 minutes 30 seconds, you will notice the thickening of the pastry cream. At 6 minutes 30 seconds, you will find the pastry cream has a thick and glossy custard-like consistency. Strain the mixture into a medium bowl. Add the butter and vanilla and combine using a whisk until smooth. Cover the bowl with plastic wrap, making sure the wrap touches the surface of the pastry cream, and refrigerate until ready to use. Prepare to bake. First, chill a mixing bowl and whisk/beaters in the refrigerator for the pistachio cream frosting. It’s important to keep the mixing bowl very cold to achieve the desired consistency. At the same time, preheat the oven to 350°F (175°C) with a rack in the middle. Spray two 9 × 13 × 0.75–inch (23 × 33 × 1.5–cm) sheet pans with nonstick cooking spray and line the bottoms of the pans with parchment paper. Mix the ingredients. First, in a medium bowl, sift the cake flour, baking powder and salt (dry ingredients). Next, whisk the egg yolks in another medium bowl until well mixed. Add ½ cup (100 g) of sugar to the bowl and mix well. Next, pour in the milk, oil, vanilla and pistachio paste and whisk the mixture until it’s smooth. Gently fold in the sifted dry ingredients and set the batter aside (batter). Beat the egg whites to stiff peaks and fold in the batter. In a large, clean bowl, using a hand mixer, whisk the egg whites and cream of tartar on low speed for 1 to 2 minutes, until frothy. Add ½ cup (100 g) of sugar and beat on high for 7 to 8 minutes, until stiff peaks form. Gently fold the whipped egg whites into the batter in three batches. (continued)Celebratory Cakes & Fancy Desserts 133 Green Nut Cake Makes two 9 × 13–inch (23 × 33–cm) sheet cakes The green nut cake is not just any cake, it’s my childhood favorite and it brings back so many cherished memories. I drew inspiration from the iconic cake from Chennai’s McRennett Bakery and put my own spin on it using a pistachio sponge cake layered with pistachio cream—a heavenly combination! The pastry cream for this cake is made simple by preparing it entirely in the microwave. Whether it’s a special occasion or just a sweet treat, this cake is sure to be a hit with pistachio lovers. Pastry Cream 1¾ cups (410 ml) whole milk ¼ cup (60 ml) half-and-half 6 large egg yolks, at room temperature ½ cup (100 g) granulated sugar ¼ cup (32 g) cornstarch 5 tbsp (70 g) unsalted butter, cold 2 tsp (10 ml) good-quality pure vanilla extract Pistachio Sponge Cake 1 cup (120 g) cake flour (page 191 or store-bought) 1 tsp baking powder ¼ tsp salt 6 large egg yolks, at room temperature 1 cup (200 g) granulated sugar, divided ½ cup (120 ml) whole milk, at room temperature ¼ cup (60 ml) olive, avocado or vegetable oil 1 tbsp (15 ml) good-quality pure vanilla extract ¼ cup (78 g) pistachio paste or butter 6 large egg whites, at room temperature ½ tsp cream of tartar Make the pastry cream. In a 2-quart (1.9-L) glass measuring bowl, whisk together the milk, half-and-half, egg yolks, sugar and cornstarch until the mixture is smooth. Then, microwave the mixture on high in 30-second intervals for 5 to 7 minutes, stirring every 30 seconds. After 5 minutes 30 seconds, you will notice the thickening of the pastry cream. At 6 minutes 30 seconds, you will find the pastry cream has a thick and glossy custard-like consistency. Strain the mixture into a medium bowl. Add the butter and vanilla and combine using a whisk until smooth. Cover the bowl with plastic wrap, making sure the wrap touches the surface of the pastry cream, and refrigerate until ready to use. Prepare to bake. First, chill a mixing bowl and whisk/beaters in the refrigerator for the pistachio cream frosting. It’s important to keep the mixing bowl very cold to achieve the desired consistency. At the same time, preheat the oven to 350°F (175°C) with a rack in the middle. Spray two 9 × 13 × 0.75–inch (23 × 33 × 1.5–cm) sheet pans with nonstick cooking spray and line the bottoms of the pans with parchment paper. Mix the ingredients. First, in a medium bowl, sift the cake flour, baking powder and salt (dry ingredients). Next, whisk the egg yolks in another medium bowl until well mixed. Add ½ cup (100 g) of sugar to the bowl and mix well. Next, pour in the milk, oil, vanilla and pistachio paste and whisk the mixture until it’s smooth. Gently fold in the sifted dry ingredients and set the batter aside (batter). Beat the egg whites to stiff peaks and fold in the batter. In a large, clean bowl, using a hand mixer, whisk the egg whites and cream of tartar on low speed for 1 to 2 minutes, until frothy. Add ½ cup (100 g) of sugar and beat on high for 7 to 8 minutes, until stiff peaks form. Gently fold the whipped egg whites into the batter in three batches. (continued)134 The Effortless Baker Bake the cake. Divide the batter equally between the prepared cake pans. Tap the pans gently to remove any air bubbles and bake for 8 to 10 minutes, or until a cake skewer or toothpick inserted into the center of the cake comes out clean. Once done, remove the cakes from the oven and let them cool in the pan. Allow the cakes to cool completely before frosting. If you plan to frost later, wrap the cakes in plastic wrap with the pan and store them in the refrigerator. It’s best to frost the cake the same day it’s baked after it cools completely. Make the pistachio cream frosting. In the chilled mixing bowl, combine the heavy cream and confectioners’ sugar. Using the chilled beaters, beat the mixture on medium speed for 1 minute, then increase the speed to high and beat for 4 to 6 minutes, until stiff peaks form. Take the chilled pastry cream out of the refrigerator and whisk it until it reaches a smooth, custard-like consistency. Add the whipped cream to the pastry cream in three batches, folding gently with a spatula until well combined. Gently fold in the pistachio paste to the mixture. The cream may not appear very stiff, but it will set once you frost the cake and chill it. Make the simple syrup. In a small, microwave-safe glass bowl, microwave the sugar and water for 30 to 60 seconds, until the sugar has melted. Set it aside (simple syrup). Assemble the layer cake. First, cut four equal-sized rectangles from the two sheet cakes and set aside the excess pieces. The thin rectangles that remain can be combined to form the fifth piece. Next, spread a small amount of pistachio cream on the bottom of a rectangular cake board and place the first layer on top. Then, brush the simple syrup onto the cake’s surface with a pastry brush, and apply a generous amount of frosting, about ¾ cup (180 ml), to the first layer, spreading it evenly with an offset spatula. Repeat this process with the remaining cake layers. Apply a layer of frosting all over the cake with an offset spatula, then use a bench scraper to create a perfect rectangle shape by lightly scraping the sides of the cake. Chill the cake in the refrigerator for at least 1 hour. Finally, cover the entire cake with pistachios to finish it off. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Green Nut Cake (continued) Pistachio Cream 1½ cups (355 ml) heavy whipping cream ½ cup plus 2 tbsp (76 g) confectioners’ sugar 2 tbsp (39 g) pistachio paste or butter (see Tip) Simple Syrup Soak 2 tbsp (26 g) granulated sugar ¼ cup (60 ml) water For Enrobing 1 cup (112 g) dry roasted pistachios, roughly chopped Tip For the pistachio butter I highly recommend using Vincente™ Sicilian cream of pistachio nut spread.134 The Effortless Baker Bake the cake. Divide the batter equally between the prepared cake pans. Tap the pans gently to remove any air bubbles and bake for 8 to 10 minutes, or until a cake skewer or toothpick inserted into the center of the cake comes out clean. Once done, remove the cakes from the oven and let them cool in the pan. Allow the cakes to cool completely before frosting. If you plan to frost later, wrap the cakes in plastic wrap with the pan and store them in the refrigerator. It’s best to frost the cake the same day it’s baked after it cools completely. Make the pistachio cream frosting. In the chilled mixing bowl, combine the heavy cream and confectioners’ sugar. Using the chilled beaters, beat the mixture on medium speed for 1 minute, then increase the speed to high and beat for 4 to 6 minutes, until stiff peaks form. Take the chilled pastry cream out of the refrigerator and whisk it until it reaches a smooth, custard-like consistency. Add the whipped cream to the pastry cream in three batches, folding gently with a spatula until well combined. Gently fold in the pistachio paste to the mixture. The cream may not appear very stiff, but it will set once you frost the cake and chill it. Make the simple syrup. In a small, microwave-safe glass bowl, microwave the sugar and water for 30 to 60 seconds, until the sugar has melted. Set it aside (simple syrup). Assemble the layer cake. First, cut four equal-sized rectangles from the two sheet cakes and set aside the excess pieces. The thin rectangles that remain can be combined to form the fifth piece. Next, spread a small amount of pistachio cream on the bottom of a rectangular cake board and place the first layer on top. Then, brush the simple syrup onto the cake’s surface with a pastry brush, and apply a generous amount of frosting, about ¾ cup (180 ml), to the first layer, spreading it evenly with an offset spatula. Repeat this process with the remaining cake layers. Apply a layer of frosting all over the cake with an offset spatula, then use a bench scraper to create a perfect rectangle shape by lightly scraping the sides of the cake. Chill the cake in the refrigerator for at least 1 hour. Finally, cover the entire cake with pistachios to finish it off. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Green Nut Cake (continued) Pistachio Cream 1½ cups (355 ml) heavy whipping cream ½ cup plus 2 tbsp (76 g) confectioners’ sugar 2 tbsp (39 g) pistachio paste or butter (see Tip) Simple Syrup Soak 2 tbsp (26 g) granulated sugar ¼ cup (60 ml) water For Enrobing 1 cup (112 g) dry roasted pistachios, roughly chopped Tip For the pistachio butter I highly recommend using Vincente™ Sicilian cream of pistachio nut spread.Crave-Worthy Cookies & Madeleines 85 Rose Cookies (Achu Murukku) Makes 15 to 20 murukku Achu murukku is an Indian snack that is very similar to the popular Scandinavian rosette cookies. Made with rice flour, coconut milk, eggs and vanilla, these delicate, crispy cookies are a nostalgic treat for many who grew up with them. I have fond memories of my grandmom making these for us every year during Christmas. As a kid, I couldn’t get enough of these addictive cookies, and even now they are the only deep-fried snack I can’t seem to control myself around. The cookies are very lightly sweetened and have a crunchy texture that makes them a perfect teatime snack. Achu murukku is a traditional Christmas treat in many Indian households, and they are often made in large batches and shared with friends and family. 1½ cups (237 g) white rice flour 2 tbsp (16 g) all-purpose flour ¾ cup (90 g) confectioners’ sugar, sifted ¼ tsp salt 2 large eggs, at room temperature 1 (13-oz [403-ml]) can unsweetened coconut milk 1 cup (240 ml) water 1½ tbsp (25 ml) vanilla extract 8 cups (1.9 L) vegetable oil, for frying Prepare the rosette mold. If you’re using a nonstick mold, it can be used as is without any preparation. If you are using an iron or aluminum mold, it’s essential to treat it before use: Wash the mold thoroughly, then heat some oil and soak the mold for at least 2 days. Mix the ingredients. First, in a large bowl, whisk together the rice flour, all-purpose flour, sifted confectioners’ sugar and salt (dry ingredients). Next, in a medium bowl, beat the eggs, coconut milk, water and vanilla using a whisk (wet ingredients). Finally, combine the wet and dry ingredients, and whisk together until the mixture forms a thin and smooth batter with a consistency similar to that of crepe batter. Make the cookies. Heat the oil in a large, wide, heavy-bottomed pan to 350°F (175°C). Dip the mold in the oil for at least 15 seconds to heat it up. Next, dip the heated mold into the thin batter so that three-quarters of the mold is immersed in the batter. The batter should stick to the mold. Carefully dip the mold into the preheated oil, making sure to dip the mold in the oil each time before dipping in the batter. Leave the mold in the oil for a few seconds, then shake the mold for the murukku to release. When the murukku starts to get slightly brown on one side, gently flip it onto the other side and fry until it is golden brown on both sides. Only fry 2 murukkus maximum at a time and bring the oil back to the correct temperature between batches. You’ll will know it is done cooking when the oil stops sizzling and calms down. Remove the murukkus and drain them on a paper towel. Once completely cooled, store the achu murukku in an airtight container for up to 2 weeks.Crave-Worthy Cookies & Madeleines 85 Rose Cookies (Achu Murukku) Makes 15 to 20 murukku Achu murukku is an Indian snack that is very similar to the popular Scandinavian rosette cookies. Made with rice flour, coconut milk, eggs and vanilla, these delicate, crispy cookies are a nostalgic treat for many who grew up with them. I have fond memories of my grandmom making these for us every year during Christmas. As a kid, I couldn’t get enough of these addictive cookies, and even now they are the only deep-fried snack I can’t seem to control myself around. The cookies are very lightly sweetened and have a crunchy texture that makes them a perfect teatime snack. Achu murukku is a traditional Christmas treat in many Indian households, and they are often made in large batches and shared with friends and family. 1½ cups (237 g) white rice flour 2 tbsp (16 g) all-purpose flour ¾ cup (90 g) confectioners’ sugar, sifted ¼ tsp salt 2 large eggs, at room temperature 1 (13-oz [403-ml]) can unsweetened coconut milk 1 cup (240 ml) water 1½ tbsp (25 ml) vanilla extract 8 cups (1.9 L) vegetable oil, for frying Prepare the rosette mold. If you’re using a nonstick mold, it can be used as is without any preparation. If you are using an iron or aluminum mold, it’s essential to treat it before use: Wash the mold thoroughly, then heat some oil and soak the mold for at least 2 days. Mix the ingredients. First, in a large bowl, whisk together the rice flour, all-purpose flour, sifted confectioners’ sugar and salt (dry ingredients). Next, in a medium bowl, beat the eggs, coconut milk, water and vanilla using a whisk (wet ingredients). Finally, combine the wet and dry ingredients, and whisk together until the mixture forms a thin and smooth batter with a consistency similar to that of crepe batter. Make the cookies. Heat the oil in a large, wide, heavy-bottomed pan to 350°F (175°C). Dip the mold in the oil for at least 15 seconds to heat it up. Next, dip the heated mold into the thin batter so that three-quarters of the mold is immersed in the batter. The batter should stick to the mold. Carefully dip the mold into the preheated oil, making sure to dip the mold in the oil each time before dipping in the batter. Leave the mold in the oil for a few seconds, then shake the mold for the murukku to release. When the murukku starts to get slightly brown on one side, gently flip it onto the other side and fry until it is golden brown on both sides. Only fry 2 murukkus maximum at a time and bring the oil back to the correct temperature between batches. You’ll will know it is done cooking when the oil stops sizzling and calms down. Remove the murukkus and drain them on a paper towel. Once completely cooled, store the achu murukku in an airtight container for up to 2 weeks.Next >