Kerala Style Rosette Cookies | Achappam (Acchappam) - Flavors of Kerala

Firstly, let me thank each one of my dear friends who visited my 200th post and left their warm wishes.Also, I thank those who wished birthday wishes to my son as well.Thanks again for all the love and blessings !!!

Kerala, has its uniqueness in many ways.This uniqueness has not spared the flavours as well.There are many recipes associated and has left good tasty memories behind it.One such snack recipe is the Achappam /Rosette Cookies.These cookies are deep-fried in oil and are usually made of rice flour.But I add all-purpose flour as my mum does, it really enhances the taste.When mum used to prepare these for us, we used to munch less and make rings out of the shapes and wore it in all fingers.Many of you might have also done this, and now when I see my kids doing the same. I just recollected it!These cookies also require a mould to prepare (as seen in pic) and these are available in shops.So, friends enjoy the flavour of Kerala!!

Preparation time ~ 30 minutes

Cooking time ~ 30 minutes

Serves ~ 45–50 cookies

Author ~ Julie
Ingredients
rice flour 2.5 cups (each cup measuring flour 125 gms)
all-purpose flour(maida) 3/4 cup
granulated sugar 1 cup
eggs 2
medium thick coconut milk 2 cups / whole milk 2 cups
black sesame seeds 1 tbsp
cumin seeds 1/4 tsp
salt a pinch

Watch on YouTube -

Method

• Beat the eggs lightly. Mix all the dry ingredients, add in the beaten egg and thick coconut milk.Make a batter like that of thin dosa or pancake.Keep it aside for 30 minutes covered.
• Heat oil in a kadai and leave the mould in the centre of the oil.(The mould should be left in boiling oil for heating each time before you prepare a new cookie, otherwise the cookie batter may not stick to the mould and also may not detach easily if oil isn't hot enough.) The hot mould should be dipped in batter (don't immerse the mould fully, just dip 3/4th of the mould).Take the mould out of the batter and immerse in oil.Gently shake the mould so that the cookie detaches.(If it doesn't detach, use a skewer or fork to detach.)
• Flip over till all sides are cooked and browned.Remove when lightly brown and place on a paper towel (will darken in colour as it cools). Keep the mould dipped in hot oil for the next cookie making and throughout till you finish making.
• Serve achappam and store remaining achappam after it cools down completely, store in airtight containers !!

NOTES
* You can make it with rice flour alone, it tastes good that way too.Omit maida if needed, maida adds an extra crunch.
* You can use whole milk too instead of coconut milk, I have made and tasted both. Coconut milk ones taste better though.
* Don't shake the mould forcefully, otherwise it will not hold the proper shape.
* Adding black sesame seeds gives a nice flavour and color spots on cookies.
* The main secret behind making the rosette cookies, is the mould should be dipped in hot oil, otherwise the batter will not stick to the mould.