“Achappam ( Indian Rose cookies )”

Siji Varghese

Mar 29, 2021

2 min read

Ingredients

2 cups of rice flour
1/2 cup of all purpose flour
1 can of coconut milk
4 eggs 🥚
1/4 cup of sugar (can be adjusted as you prefer)
1 Spoon of sesame seeds (wash the sesame seeds and drain it and keep us aside to drain the water)
salt as needed
Oil for deep frying
Achappam mould
Kadai vessel for frying

Mix egg and Sugar together , and beat it together until forms froth.
Add the rice flour and all purpose flour with salt in the egg mixture.
Add coconut milk to the batter and combine well without any lumps.
When you dip a spoon , the batter should make a coat on back of the spoon.
Adjust the sweetness according to your taste.
Finally add your sesame seeds .
Heat oil in a kadai vessel in medium high heat.
After the oil gets into the perfect heat, turn down the heat to medium low.
Dip the achappam mould into the hot oil until the mould is covered with hot oil.
Remove the mould from the oil, gently shake of the extra oil. Oil shouldn’t be dripping from the mould.
Dip the mould into the batter, but don’t dip it fully. If you dip fully , it wouldn’t detach from the mould And will mess the shape of the cookie.

If you want a thin cookie, just one dip is fine . If you wanted a thicker cookie, dip the mould 2 to 3 times to the batter.
Transfer the mould to the oil for deep fry.
After it bubbles up, slightly shake it to release cookie from the mould.
When the cookie turns golden on one side , flip and fry it .
When both sides are golden , remove it upside down so that the excess oil on cookie can drain well.
Transfer the cookie to a tissue paper to drain rest of the oil.