Rose Cookies (Achappam) Recipe
|1/4 cup||rice flour|
|1 cup||coconut milk (medium-thick)|
|1/2 tsp||black sesame seeds|
|1/2 tsp||onion seeds (optional)|
- Put plain flour, rice flour, egg, sugar and salt in a mixie and blend just until smooth and without lumps. You can also Mix it well using a wooden spoon or manual whisk. Add sesame seeds and Kalonji (if using) and stir well.
- Transfer some batter to a small and deep vessel.
- Heat oil in a deep and wide pan. Place the Achappam mould in it, while heating the oil. Once the oil is heated enough, it should be really hot, but not smoking hot, dip the heated achappam mould in the small vessel filled with batter. Make sure you dip only ¾th of the mould in the vessel, otherwise the batter may stick to the mould and and achappam won't slip out of the mold as as it should be.
- Immediately dip the mould in hot oil and shake it a little so that the batter loosens into the oil. While the achappam is frying, place the mould in the oil (refer notes). Once it starts getting brown around edges, flip the achappam using a slotted spoon and cook till both sides turn brown. Keep in mind the colour of Achappam tends to darken and hold its shape as it rests.
- Drain the fried Achappams on paper towel. Once it's cooled completely, store in an airtight container for up to 1 week at room temp.
- Adjusting the heat is very important in frying Achappams, Heat the oil in med-high flame, once it's really hot, reduce it to low-medium and fry.
- Though the Achappams colour darkens, it might appear to be soft, it will hold its shape and crispiness as it rests.
- You can also make it with just rice flour, in that case use 1 cup rice flour and follow the rest of the recipe. You may need to mix the batter in a blender.
- If you do not have an Achappam mould, use a brass cookie cutter. Make sure you dip it in oil, using tongs and follow the rest of the recipe. The shape may be different, but you still get the taste of homemade achappam.
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