Achappam / Rose Cookies

There are several Kerala stores in Pune and so we do not miss having the different traditional snacks / sweets of Kerala as they are readily available in these stores.

Our parents always preferred cooking / making sweets at home and I do not have memories of us going out to dine / eat at different food joints like we take our children out today...

During our school days, we had Christmas vacation for around 10 days and in January we had exams... so this vacation was all about getting ready for exams.  I used to love munching on snacks and my mother ensured that she prepared some snacks and filled the containers so that we got to enjoy them!

There was a special dish which my mother made "Achappam / Rose Cookies".  This is a traditional dish made in the Christian households during Christmas!.  This is one of my favourite snacks and I can eat as many you will place on my plate :).

When I organized my first food event in September 15, I had kept Achappams for sale at the counter and they sold like hot cakes :).  I will also be having them in my food counter during the next food event from 30th October to 1st November 15 at Shailesh Sabhagruha in Kothrud at Pune... So all foodies out there are welcome to visit Prema's Adukkala stall and pick up all the South Indian snacks & sweets!

This snack is made with Egg & Maida... I have made the eggless version of this snack using Rice powder instead of Maida and it turned out crunchy and crispy :).

To make  perfect eggless rose cookies, the consistency of batter and heating point of oil is very important.  It is important to soak the Achappam mould in heated oil and put off the gas and leave it in oil overnight till you make the Achappams.  This will ensure that the batter leaves the mould smoothly.  If you are using a new mould, you will face initial issues for the cookies to separate from the mould... so it's advisable to use the mould which is frequently used :).

A quick look at the recipe for all those who are "Achappam"  Fans.

Ingredients :

1 Glass - Coconut Milk

1.5 cup - Rice powder

1/2 cup - Corn flour

1/4th Cup - Sugar

1 tsp - Condensed Milk

1 tsp - Cardamom Powder

1 pinch - Salt to taste
1/4 tsp - Vanilla Essence (optional)

1 tbsp - Cumin Seeds or Black Sesame Seeds

Method :

Add sugar to the coconut milk and mix it till the sugar dissolves.  Now you may add all other ingredients up to salt and mix well. Add the cumin seeds or Sesame seeds and mix to a batter like Dosa batter.

Heat the oil and dip the Achappam mould. The mould should be very hot so that the Achappams will come out from the mould when you dip it in the oil.  Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity.

Dip the mould in oil again and after half a minute, shake the mould lightly so that the Achappams will come out easily. (If you shake the mould vigorously, there are chances of the Achappams to break.) Once slightly golden brown, turn and cook the other side. Remove from the oil and place them on a tissue paper.  You can store them in air tight containers and enjoy this during tea time!