Achappam or rose cookies are a traditional South Indian snack. It is delicate but deliciously crisp and flavourful. Achappams are fried cookies that look like a rose. They are often known as rose cookies or appams (bread), and they are cooked in iron 'Achu' (moulds). It is a classic sweet treat from Kerala that has gained popularity over the years throughout India. The cookies are enhanced by their subtle sweetness. They are deep-fried, and last for months if stored properly in air-tight jars. Take a look at this easy recipe to make Achappam at home and enjoy it with family and friends:
Ingredients Of Achappam:
3 cups rice flour
2 tbsp maida (all-purpose flour)
2 tsp cumin seeds
2 tbsp oil
1/2 tsp salt
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How To Make Achappam:
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1. In a mixing bowl, whisk the eggs until they are frothy. Add sugar and stir to combine.
2. In another mixing bowl, combine rice flour, all-purpose flour, sesame seeds, cumin seeds, and salt. Once these ingredients are combined, add whisked eggs and coconut milk to create a thick and lump-free batter.
3. As the sugar melts, the dish gains moisture. Put a little bit of rice flour in the batter if it's too thin.
4. You can check the consistency of the batter by dipping a spoon into it, removing it, and letting the batter stick to it. The batter will not stick to the spoon when dipped in it and withdrawn if it is too thin. Add sesame seeds and mix well.
5. Now in a frying pan, heat some oil, after the oil has heated up thoroughly, submerge the iron or steel mould in it and hold on for a minute.
6. Remove the heated mould, and cover it in the prepared batter right away.
7. To make it easier to transfer the cookies to the oil when they are being fried, make sure the mould is only 3/4 filled with batter.
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8. Completely dip the batter that has been covered on the mould in heated oil once more, holding it there for a minute or two, or until the batter becomes golden and crisp. The batter will separate from the mould as soon as it is done.
9. Wait another minute for it to finish cooking before flipping it over.
10. When it is lightly golden brown on all sides, take it out. To get rid of the extra oil, strain it over some tissues.
11. Continue to submerge the mould in the oil until it is hot enough to submerge the next one. Ensure that it is at a medium flame.
12. If the batter becomes too shallow, you might need to move it to a small bowl.
13. Now your Achappam is ready. Serve it with a cup of tea.
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