Achappams are rose-shaped deep-fried cookies, popular in Kerala. Made during the season of Christmas, this snack is delicate, crunchy and delicious at the same time. The name 'achappam' is derived from ‘achu’, which is a specially designed iron mould. Achappam is made with rice flour, coconut milk, sugar and eggs primarily. Here's my recipe for it:
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 10 to 12 pieces
Ingredients:
2 cups raw rice flour
½ cup refined white flour (maida)
1 egg
¼ cup white sugar
1 tbsp black sesame seeds
½ cup thick coconut milk
1 pinch of salt
Refined cooking oil for deep frying
Method:
Step 1: Powder the sugar in a food processor and keep it aside.
Step 2: Beat the egg in a bowl till it becomes fluffy and keep it aside.
Step 3: In a large mixing bowl, add refined white flower and raw rice flour. Mix well.
Step 4: Add powdered sugar, coconut milk and the beaten egg. Mix to a smooth and fine batter. The consistency of the batter should neither be too thick nor too thin. If it is thick, adjust it with more coconut milk.
Step 5: Add sesame seeds along with a pinch of salt. Stir the batter once again and keep it aside for 20 to 30 minutes.
Step 6: Heat oil in a thick-bottomed frying pan for deep frying.
Step 7: Once the oil is hot, place the achappam mould in oil.
Step 8: Once the mould is hot, remove it from the oil and dip it in the batter. Make sure that batter covers only three-fourths of the mould. Do not dip it in batter completely or the cookie will not release.
Step 9: Take the batter covered mould and immerse it in hot oil. When the batter is cooked, it should detach from the mould by itself. You can also shake the mould vigorously for the batter to get detached.
Step 10: After a few seconds turn it over so that all the sides are cooked properly. When the achappam turns slightly golden in colour remove it from the oil. Drain any excess oil by placing the rose cookies on kitchen towels.
Step 11: Repeat the process with the rest of the batter and fry in batches.
Step 12: Crunchy achappam is ready to be eaten. Store in an air-tight container, once cooled.
