Achappam| Kerela Style Fried Rose Cookies | How to make Achappam| Kerela Style Fried Rose Cookies

By Shaheen Ali  |  11th May 2016  |  
4.3 from 6 reviews Rate It!
  • Achappam| Kerela Style Fried Rose Cookies, How to make Achappam| Kerela Style Fried Rose Cookies
Achappam| Kerela Style Fried Rose Cookiesby Shaheen Ali
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Video for key ingredients

  • How to make Coconut Milk

About Achappam| Kerela Style Fried Rose Cookies Recipe

Achappam has been my childhood favorite Kerela delicacy. I have grown up between people from south India. Was lucky enough to have Malyalee neighbours where ever my family shifted. This is how i started getting goodies from them and developed a strong love towards these amazing delicacies. Achappams are those typical rose shaped fried cookies made particularly during Christmas in Kerela Christian homes. The mild sweetness of the cookies make it more enjoyable. Best part of the cookies is that as they are deep fried, they can be stored in air tight jars for months and consumed happily. To add flavors to it many people use cumin seeds, fennel seeds or even sesame seeds. That totally depends on personal choice. I added fennel to the cookies as my family loves the particular fennel flavor. The achappams are made by using a typical rose shaped iron or steel mold know as 'Achu'.

Achappam| Kerela Style Fried Rose Cookies

Ingredients to make Achappam| Kerela Style Fried Rose Cookies

  • Rice flour - 3 cups / 300 gms
  • Powdered sugar - 1 cup
  • fennel seeds - 1tsp
  • salt - 1 pinch
  • coconut milk - 1 - 3/4 cups
  • eggs - 1
  • oil - for deep frying

How to make Achappam| Kerela Style Fried Rose Cookies

  1. Sift flour through a sieve and keep aside the fine flour.
  2. In a large bowl add coconut milk and transfer the flour slowly and keep stirring to make a fine batter. If you find the batter to be too thick, you can adjust it with more coconut milk.
  3. Beat the eggs in a bowl and add it into the flour batter.
  4. Now start adding powdered sugar gradually and whisk the batter using an electric blender to avoid lumps and make a fine and smooth batter.
  5. Add fennel seeds and pinch of salt and give a quick stir to the batter.
  6. The consistency of the batter should neither be too thick nor too thin.
  7. Now take a thick bottomed broad frying pan and heat oil.
  8. As soon as the oil gets heated up nicely, immerse the iron/steel mold into it completely and hold on for a minute.
  9. Now take out the hot mold and immediately immerse it in the flour batter. Make sure the mold is only 3/4 immersed in batter.
  10. Now again dip the batter coated on the mold in hot oil completely and hold on for few minutes till the batter gets golden and crispy.
  11. As soon as the batter is cooked it will detach from the mold itself.
  12. Remove the mold and carefully take out the achappam from oil using a ladle.
  13. Transfer the achappam to a kitchen towel to absorb excess oil.
  14. Repeat the same process with rest of the batter.
  15. Your crispy fried rose cookies aka Achappams are ready to eat. You can store them all carefully in an air tight container. It will remain fresh for months. Be careful while storing as they make break because of their delicate texture.

Reviews for Achappam| Kerela Style Fried Rose Cookies (6)

ume hany8 months ago


Anupama Suresh2 years ago

U can powder flax seed and soak it in hot water for 10 minutes.then add it to powdered sugar and beat with a beater on high speed until it forms egg like consistency

Alpana Suryawanshi2 years ago


Jiya Rohit Makhija2 years ago

in place of eggs Wat cn we use

Malu Shah2 years ago

can I substitute egg

Shaheen Ali3 years ago


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