Achappam Recipe | Kerala Style Fried Rose Cookies
Achappam, also known as Kerala Style Fried Rose Cookies, is a delightful snack that perfectly embodies the essence of traditional Kerala cuisine. These crispy, intricate cookies are often enjoyed during festive occasions or simply as an evening snack, paired beautifully with a smoothie or tea. With their delicate shape and subtly sweet flavor, Achappam is sure to bring joy to your table. Here’s how to create this culinary delight from scratch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 3 cups |
| Icing sugar (powdered) | 1 cup |
| Fennel seeds (Saunf) | 1 teaspoon |
| Salt | 1 pinch |
| Coconut milk | 1 3/4 cups |
| Whole eggs | 1 |
| Sunflower oil (for frying) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | 2 g |
| Carbohydrates | 20 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sugar | 3 g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 20 |
| Cooking | 15 |
| Total Time | 35 |
Servings
| Servings | 10 |
Instructions
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Sift the Flour: Begin your Achappam journey by sifting the rice flour through a fine sieve. This step is crucial as it aerates the flour, ensuring a lighter texture for your cookies.
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Mix the Batter: In a large mixing bowl, pour in the coconut milk. Gradually add the sifted rice flour while continuously stirring with a spatula. Your goal is to achieve a fine and smooth batter.
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Incorporate Eggs: In a separate bowl, beat the whole egg until it is fluffy, then gently fold it into the flour mixture. This addition will contribute to the airy texture of the cookies.
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Add Sweetness: Gradually mix in the powdered icing sugar, whisking the batter using an electric mixer. This helps eliminate any lumps, ensuring a perfectly smooth consistency. If you find the batter to be overly thick, feel free to adjust it with a little more coconut milk until you reach the desired thickness.
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Season the Batter: Stir in the fennel seeds and a pinch of salt. The fennel adds a delightful hint of flavor that complements the sweetness of the cookies.
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Heat the Oil: In a thick-bottomed frying pan, heat sunflower oil over medium heat. It’s important to let the oil reach the right temperature, which will ensure your cookies fry evenly.
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Prepare the Mold: Immerse the iron or steel Achappam mold into the hot oil for about a minute. This step is vital, as a hot mold helps the batter adhere better when dipped.
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Coat the Mold: Carefully remove the mold from the oil and immediately dip it into the prepared batter. Ensure that the mold is only three-quarters immersed; this will facilitate easy removal of the cookies once fried.
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Fry the Cookies: Reimmerse the batter-coated mold back into the hot oil, holding it there for one to two minutes. Watch closely as the batter transforms into a golden, crispy delight. The cookies will naturally detach from the mold when they are ready.
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Drain and Serve: Once fried to perfection, use a perforated ladle to remove the Achappam from the oil. Place them on a kitchen towel to absorb any excess oil. Repeat this process until all the batter is used up.
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Enjoy: Serve your Kerala Style Fried Rose Cookies warm, either as a standalone treat or alongside your favorite smoothie. Their light and crispy nature makes them an irresistible addition to any snack table.
Tips for Perfect Achappam
- Oil Temperature: Ensure your oil is hot enough before frying; if it’s not hot, the cookies may absorb too much oil and become greasy.
- Experiment with Flavors: Feel free to add a hint of cardamom or a splash of vanilla extract for a unique twist on this classic recipe.
- Storage: These cookies can be stored in an airtight container for a few days, although they are best enjoyed fresh for optimal crunchiness.
This traditional Kerala treat is not only a testament to the region’s rich culinary heritage but also a fun and engaging recipe to prepare. Enjoy making Achappam and share the delightful experience with your loved ones!
