Achappam Recipe | Kerala Style Fried Rose Cookies
Achappams are those typical rose shaped fried cookies made particularly during Christmas in Kerala Christian homes. They are popularly called rose cookies or appams (bread), made with iron made 'Achu' (molds). The mild sweetness of the cookies makes it more enjoyable. They are deep fried, they can be stored in airtight jars for months. To add flavors to it many people use cumin seeds, fennel seeds or sesame seeds. The ingredients are handy but the recipe preparation is a little tricky. Once mastered, making Achappam is an asset every winter for sure! Serve these Kerala Style Fried Rose Cookies (Achappam) as an evening snack along with smoothie or masala chai.
If you like this recipe, here are a few more evening snack recipes to try
- 3 cups Rice flour
- 1 cup Icing Sugar , powdered
- 1 teaspoon Fennel seeds (Saunf)
- 1 pinch Salt
- 1 3/4 cup Coconut milk
- 1 Whole Eggs
- Cooking oil , for deep frying
Directions for Achappam Recipe | Kerala Style Fried Rose Cookies
To prepare Achappam Recipe | Kerala Style Fried Rose Cookies, sift flour through a sieve.
In a large mixing bowl, add coconut milk and transfer the flour slowly while you keep stirring in a spatula to make a fine batter.
Beat eggs in a bowl till fluffy and add it into the flour batter.
Now start adding powdered sugar gradually and whisk the batter using an electric blender to avoid lumps and make a fine and smooth batter.
If you find the batter to be too thick, you can adjust it with more coconut milk.
Add fennel seeds and pinch of salt and give a quick stir to the batter.
The consistency of the batter should neither be too thick nor too thin. Now take a thick bottomed broad frying pan and heat oil.
As soon as the oil gets heated up nicely, immerse the iron/steel mold into it completely and hold on for a minute.
Now take out the hot mold and immediately immerse it in the flour batter. Make sure the mold is only 3/4 immersed in batter, to ease the cookies to to transferred to oil when they are being fried.
Now again dip the batter coated on the mold in hot oil completely and hold on for a minute or two, till the batter gets golden and crispy. As soon as the batter is cooked it will detach from the mold itself.
Remove the mold and carefully take out the achappam from oil using a perforated ladle.
Transfer the achappam to a kitchen towel to absorb excess oil.
Repeat the same process with rest of the batter.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'