Name: Rose Cookies recipe by Linu Freddy at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1/2kg finely sifted rice flour; 1 cup sugar; 2 eggs; 2 cups coconut milk (first extract); 2 teaspoon cumin seeds; A pinch of Salt; Oil for deep frying

ABOUT Rose Cookies RECIPE

Achappam aka rose cookies is a snack Keralites, especially Christians are heavily attached to. Amazingly crunchy, these are usually made in December during the festive season.

Ingredients Serving: 6

1/2kg finely sifted rice flour
1 cup sugar
2 eggs
2 cups coconut milk (first extract)
2 teaspoon cumin seeds
A pinch of Salt
Oil for deep frying

Instructions

Mix the flour and coconut milk to make a dippable semi thick batter. Beat the eggs separately, add to the batter and mix well. Lastly add the cumin seeds, salt and sugar combine well. Keep aside for half an hour.
Heat the oil in a deep bottomed vessel. Dip the achappam mould in the hot oil.
When the mould has heated up, remove it, shake off the excess oil and dip 3/4th of the mould in the batter. Ensure to dip only 3/4th of the mould in the batter, otherwise, the achappam cannot be unmoulded properly.
Now take the mould from the batter and dip it in hot oil. When the batter is cooked, it will start detaching itself from the mould. If you have problems in unmoulding, use a fork to gently unmould.
Repeat the process for the rest of the batter. Store these achappams in an airtight container after they cool down.

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