Achappam(അച്ചപ്പം, ஆச்சுமுருகு) Rose Cookies is a tasty Kerala fried snack. It’s unique shape comes from the mould used for preparing it. These cookies are prepared widely in South India with little variations and also called by different names. These cookies are light in sugar and can become a great munchies for any one, which are crispy and lightly sugary. These can be prepared in large quantities as these can be stored for longer time without compromising on the taste nor the crispness and freshness.
These are the Indian version of rose cookies or rosettes that are made especially for Christmas in Kerala and Goa.
Regional Dish: Kerala, Tamil Nadu, Andhra Pradesh, Goa
Cuisine Style: Kerala| Cooking Time 30 mins| Take it as such | Type Sweet| Shelf Life: 15 days| Quantity: 40 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (45Kcals), Carbohydrates (6g), Protein (1 g), Fat (2g).
- Raw Rice Powder – 250 gms
- Maida (All purpose flour) – 500 gms
- Water – as required
- White Sesame seeds – 2 tbsp.
- Sugar – 3 tbsp. (or as required)
- Eggs – 1 (beaten)
- Oil – required for deep frying.
- Mix eggs, raw rice powder, maida and sugar and water and beat well till frothy.
- To this add the sesame seeds. Make sure that the batter is thick enough, it shouldn’t be watery.
- Heat oil in a pan, take the mould and dip it in the oil till it becomes hot.
- Now take it out of the oil and dip it directly into the batter, dip it only ¾th and not fully.
- Then slowly take it out of the batter (you will see a thin coating of the batter on the mould) and dip it in the hot oil. The batter will loosen itself out of the mould once it’s in oil.
- Fry on both sides, till they turn golden brown in color. This makes our crispy rose cookies.
Variations: Add some cardamom powder, Add some powdered sugar on fried rose cookies. Coating the fired cookies in sugar syrup. Add coconut milk . Without egg.