Recipe: Delicious Achappam/Rosette cookies

Achappam/Rosette cookies. Achappam - easy Kerala style recipe with rice flour Indidiet - Cooking with Rani Sharad. Achappam is a very popular and traditional Kerala / Tamil Nadu snack which is incredibly crunchy Rosette Cookies are a delicious tea time snack that can be easily prepared with readily available. Achappam looks similar to scandinavian rosette cookies. It is made using 'achu' which means specially designed irons mould.

Achappam are made with rice flour, coconut milk, sugar and eggs. Prepare a semi thick batter in a vessel by slowly adding the coconut milk to rice flour. Achappam ('achu' meaning mould and 'appam' meaning food made with flour) is a deep fried rose cookie made with rice flour. You can cook Achappam/Rosette cookies using 7 ingredients and 12 steps. Here is how you cook it.

Ingredients of Achappam/Rosette cookies

1. It's 1 1/2 cup of Raw rice.
2. Prepare 1 1/2 cup of Thick coconut milk.
3. You need 1 of Egg.
4. It's 5 tbsp of Sugar.
5. You need 1 tsp of Sesame seeds.
6. It's pinch of Salt.
7. It's as needed of Oil for frying.

It is a signature Syrian Christian food. In Kerala, it is an essential snack for Christians on special days such as marriage ceremonies. Achappams are those typical rose shaped fried cookies made particularly during Christmas in Kerala Christian homes. A rosette (called struva in Swedish, Achappam in Malayalam, Achumurukku in Tamil, Kokis in Sinhalese) is a thin, cookie-like deep-fried pastry of Scandinavian (Swedish and Norwegian) origin and Indian origin.

Achappam/Rosette cookies step by step

1. Soak the rice for 3 to 4 hours..
2. Grind the rice and egg together to a fine paste by slowly adding the coconut milk..
3. Consistency should be similar to that of dosa batter..
4. Add sugar, a pinch of salt and sesame seeds..
5. Keep it aside for 30 mins..
6. Heat oil in a pan/ kadhai. Place an achappam mould in the oil. Note: The mould must be dipped in hot oil before immersing in the batter. Else, the achappam may not come out of the mould..
7. When the mould is hot, remove it from oil and dip into batter. Ensure that batter covers only 3/4 of the mould. Don't dip it completely..
8. Take the mould from the batter and dip into hot oil. When the batter is cooked it will detach itself from the mould and fall into the oil or just shake it a little beat or use a fork..
9. Flip it in between so that all the sides are cooked..
10. Drain well on kitchen tissues..
11. Repeat until the batter is finished..
12. Yummy Achappams are ready!.

Rosettes are traditionally made during Christmas time. Also I thank those who wished birthday wishes to my son as well. Thanx again for all the love. Rose Cookies are not cookies in the real sense, but are so called because they look like dainty roses. The achappam will float free in the oil.