Sweet, inviting, and made for sharing, Rose Cookies Recipe (Achappam | Achu Murukku) is a vegan, vegetarian Kerala, South Indian, Tamil Nadu snacks, sweets made with simple everyday ingredients in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.