Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Achappam (Deep-Fried Rose Cookies)

Traditional 78. Achappam recipe

🧺 Ingredients

• 100g maida (all-purpose flour)
• 40g rice flour
• 1 large egg, beaten
• 200ml medium-thick coconut milk
• 4 tbsp sugar (about 50g)
• Pinch of salt
• 1/2 tsp black sesame seeds
• 1/2 tsp kalonji (nigella/onion seeds) — optional
• Coconut oil for deep frying (about 500ml)
• 1 achappam mould (rosette cookie mould — star or flower shaped)

👩‍🍳 How to make Achappam

1. Make batter (5 mins): Place maida, rice flour, beaten egg, coconut milk, sugar, and salt in a blender or mixer. Blend until completely smooth and lump-free — about 30 seconds. The batter should be thin and pourable, like single cream. Transfer to a wide, shallow vessel (the mould needs to be dipped in). Stir in sesame seeds and kalonji if using.
2. Heat oil and mould (5 mins): Pour coconut oil into a deep kadai to about 10cm depth. Place the achappam mould in the oil while it heats. Heat to 175°C. The mould must be hot enough that batter clings and sizzles immediately when dipped — this is what creates the crisp lacework.
3. Dip and fry (12 mins, medium heat): Remove hot mould from oil briefly and dip it into the batter — submerge only 3/4 of the mould. Do not let batter go over the top or it will be impossible to release. Immediately plunge the batter-coated mould into the hot oil. The batter will set around the mould and begin to turn golden at the edges in 15-20 seconds. Shake the mould gently over the oil — the achappam should release. If it doesn't, pry gently with a skewer. Fry until golden brown all over, about 1 minute, flipping once. Drain on paper towels.
4. Re-heat mould: Return mould to hot oil for 20-30 seconds before each achappam — a cold mould causes the batter to slide off.
5. Cool and store: Cool completely before eating — the crispness develops fully as they cool. Store in an airtight tin for up to 1 week.
6. Serve: Arrange on a plate with hot filter coffee or Kerala tea. Often served alongside other sweets during Christmas morning.

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