Rose Cookies Recipe (Achappam | Achu Murukku)

Ingredients

• ½ cup (60 grams) all-purpose flour (maida)
• ¼ cup (30 grams) rice flour – fine and unroasted
• 3 tablespoons sugar
• ½ cup canned coconut milk or homemade thick coconut milk
• ½ cup water or as needed
• 1 teaspoon coconut oil or melted butter
• 1 pinch salt
• ¼ teaspoon cardamom powder
• ½ teaspoon sesame seeds – black or white
• ½ teaspoon cumin seeds
• 2 pinches baking powder – optional
• 1.5 cups coconut oil or any neutral oil for deep frying

Steps

1. In a mixing bowl, combine all-purpose flour, rice flour and sugar.
2. Add sesame seeds, cumin seeds, cardamom powder, baking powder, salt and 1 teaspoon coconut oil.
3. Mix in coconut milk and water to make a smooth batter that flows and has no lumps. Let it rest briefly.
4. Heat oil in a kadai and put the mould into the hot oil for about a minute, or until it is properly heated.
5. Dip the mould into batter to three-fourth of its height, then return it to the hot oil.
6. After a few seconds, shake the mould gently to release the achappam so it floats in the oil.
7. Fry over medium heat until fewer bubbles appear and the cookie firms up and becomes pale golden.
8. Use a slotted spoon to flip it gently and cook the other side. Turn as needed until the cookie is crisp and evenly light golden.
9. Lift out the fried rose cookie with a slotted spoon and put it on paper towels.
10. Reheat the mould in the oil for 15 to 20 seconds before making the next cookie.
11. Dip the mould into batter and carry on with the same process.
12. Depending on the pan's size, you may fry 2 to 3 rose cookies together. Avoid overcrowding.
13. Serve when the cookies have cooled and become crisp. Keep them in an airtight container at room temperature; they keep well for a few weeks at room temperature.