Rose cookies recipe, also known as achappam or achu murukku, is a traditional South Indian snack made with a light batter shaped using a mould and deep fried until crisp. These cookies are thin, crunchy and lightly sweet with a delicate texture. This version is an eggless adaptation made with maida, rice flour and coconut milk. It is a simple recipe that becomes easy once you understand how to use the mould correctly.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 20 · 20 Rose Cookies
  • Category: Snacks, Sweets
  • Cuisine: Kerala, South Indian, Tamil Nadu

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)

Method

  1. Mix all-purpose flour, rice flour and sugar in a mixing bowl.
  2. Add the sesame seeds, cumin seeds, cardamom powder, baking powder, salt, and 1 teaspoon coconut oil.
  3. Pour in coconut milk and water. Mix to combine and make a smooth, lump-free batter with a flowing consistency. Rest the batter briefly.
  4. Heat oil in a kadai and place the mould in the hot oil for about a minute or until properly heated.
  5. Dip the mould into the batter up to three-fourth height and place it back in the hot oil.
  6. After some seconds, gently shake it so the achappam releases and floats in the oil.
  7. Fry on medium heat until the bubbles reduce and the cookie firms up and turns pale golden.
  8. Flip gently with a slotted spoon and cook the other side. Turn over as needed and fry until crisp and evenly light golden.
  9. Remove the fried rose cookie with a slotted spoon and place on paper towels.
  10. Before making the next one, heat the mould again in the oil for 15 to 20 seconds.
  11. Dip in batter and repeat the same process.
  12. You can also fry 2 to 3 rose cookies at a time, depending on the pan size. Do not overcrowd.
  13. Serve once cooled and crisp. Store in an airtight container at room temperature. Rose cookies keep well for a few weeks at room temperature.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.