Kerala Rose Cookies a.k.a achappams are mildly sweet. It is a traditional Kerala snack and goes great with a cup of ginger spiced tea or coffee.
These cookies are rose shaped fried cookies are made specially during Christmas in Kerala. These cookies are very easy to make only tricky part is frying them, but I am sure you will get the hang of it after 1 or 2 trials.
You can watch full recipe video for this recipe below
INGREDIENTS
1 cup coconut milk
3/4 cup all purpose flour
1/4 cup rice flour
3 tbsp jaggery powder
1/4 tsp salt
1 tbsp black sesame seeds
1 tbsp coconut oil
3 to 4 cups oil (or as needed), for deep frying
INSTRUCTIONS
In a large mixing bowl, add coconut milk , jaggery, salt and black sesame seeds.
Add coconut oil and mix everything until well combined.
Add all purpose flour and rice flour to the wet mixture
Make a fine and smooth batter.
The consistency of the batter should neither be too thick nor too thin. If you find the batter to be too thick, you can adjust it with more coconut milk. If the batter coats the spoon it has the right consistency.
Take a thick bottomed broad frying pan and heat oil. Once oil is heated up nicely, immerse the iron/steel mold into it completely and on for a minute or 2 (Mold should be dipped in hot oil before immersing in the blender. Else, achappams may not come out of the mold.)
Now take out the hot mold and immediately immerse it in the flour batter. Make sure mold is only 3/4 immersed in batter ( do not immerse completely).
Now dip the batter coated mold in the hot oil completely and fry the cookie. When the batter is cooked it will detach itself from the mould and fall into the oil or just shake mold a little bit.
Then dip the mold again into the oil (this time 20 to 30 seconds) and into the batter and make the rest of the achappams. Fry cookies until they are golden brown in colour. Turn it over so that all the sides are cooked evenly.
Once cookies are cooled completely, store in an airtight container for upto 1 week at room temperature
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