- May 16, 2020
- 2 min read

Achappams/Rose Cookies

Achappams/Rose Cookies 🍪

Achappam is a traditional and popular snack among Christians in Kerala and is made during Christmas time.Achappam looks very similar to Scandinavian Rossette cookies and hence the name Rose cookies.

It's very delicate but incredibly crunchy & delicious.You can't stop munching on one.It is made with 'achu' which means specially designed iron moulds.

The iron mould is heated in hot oil and dipped into batter then reimmersed in hot oil to create a crisp shell around the metal and the Achappam is detached by shaking the iron mould . This is a tricky process and needs some practice.It is little time consuming to make, but it's worth all the effort.

Achappam/Rose Cookies (Yields 85-90 achappams)

1.Raw rice-2 cup

Soak the rice for 4-6 hours or overnight.

2.Egg-1

Coconut milk-1-2 cups as required

( I used 4 tbsps coconut milk powder dissolved in 1/2 cup water and used for half the quantity of rice)

Sugar -8-10 tbsps (use to your taste)

In a mixie grind the raw rice with egg and 1/2 cup coconut milk.Once ground add enough coconut milk to make a smooth batter. The batter should be thicker than dosa batter but dippable & pourable.Transfer the batter into a small & deep vessel.

3.Vanilla essence-2 tsp

Black Sesame seeds-1 tbsp

Add vanilla essence and sesame seeds and mix well.

Heat oil in a cheenachatti on medium heat.Place the Achappam mould in the oil. The mould must be dipped in hot oil before immersing in the batter.Else the Achappam might not come out of the mould.

When the mould is hot remove from oil and dip in the batter .Don't dip it full.Ensure that the batter covers only 3/4 th of the mould.Take the mould from the batter and dip it immediately into hot oil.

When the batter is cooked it will detach itself from the mould and fall in the oil or just shake it a little bit or use a knife/fork if you are using the mould for the first time.(Don't shake too vigorously then the mould may break and the Achappam will not hold it's shape.

Once it's detached from mould turn it over sothat all the sides are cooked evenly. Again dip the mould into hot oil and then into the batter and make rest of the Achappams.

When Achappam is browned evenly remove from oil and drain on tissues.Once cooled store in airtight containers.

Note:

1.Today made with half the recipe.My batter was a little loose so added 1 tbsp each rice & all purpose flours to the batter to thicken it and got 50 Achappams with it.

2.If the batter is loose after grinding you can add some rice powder or all purpose flour to thicken it.

3.In case the batter is thick add some more coconut milk or water to loosen it .