Achu Murukku, sometimes called Rose biscuits or Achappam, is a well-liked snack recipe from Kerala. Unlike traditional achappam, which has eggs added to the batter, this recipe only calls for four ingredients. Batter is made from rice flour, regular flour, sugar, and coconut milk. A unique Achappam mould is coated with batter and deep-fried in heated oil to create an incredibly delicious, crunchy, and aromatic snack.
About Rose Cookies l Achappam
Kerala is known for its achappam snack. It is also referred to as Rose cookies or Achu murukku. A unique mould that resembles a rose or a specific mould with a rose pattern is used to make this snack. Rice flour, regular flour, sugar, and coconut milk are used to make rose cookies, also known as achappam mould. Traditionally, eggs are added to the batter to facilitate and crisp up the frying process.
A deep bowl is used to prepare and receive the batter. Heat the achappam mould by dipping it into hot oil. Now, immerse the achappam form halfway into the batter. The achappam mould will retain the batter. To make crispy Rose cookies, now put the mould in heated oil and fried it till brown. For other snacks with a Kerala flair, try the banana chips, ullivada, and pazham pori.
Why it’s the best choice
It’s made more delightful by the cookies’ subtle sweetness. The best thing about the cookies is that, because they are deep-fried, they can be cheerfully kept for months in airtight jars. Many people use sesame, fennel, or cumin seeds to add flavour to their food. That is entirely up to individual preference. The “Achu,” a common rose-shaped iron or steel mould, is used to create the achappams. In reality, the word “achappam” is a combination of two words. “Appam” means bread, while “Achu” means mould. While the components are readily available, actual cooking abilities are required. So without further ado, let’s examine the tried and true recipe for this great Christmas treat.
Ingredients
4 cups of unroasted fine rice flour
Two eggs, thoroughly beaten with a fork or spoon
75 grammes of sugar, half a cup
One cup of thick coconut milk or one coconut’s worth of coconut milk (about three cups of grated coconut). When working with fresh coconut, the initial extraction
One tablespoon of sesame seeds
Optional: 1/2 teaspoon cumin seeds
Half a teaspoon of salt Deep-frying oil
2 tablespoons all-purpose or maida flour
Recipe for Achappam | Fried Rose Cookies in the Kerala Style
Keralan kitchens are the source of the sweet and crunchy delicacy known as achappam. Additionally well-liked in Goa, Sri Lanka, and Malaysia is this cuisine! Achappam is also known as Rosette biscuits, Rose Cook, and Rose biscuits. Achappam is typically prepared for holidays like Diwali and other noteworthy events. It’s also a fantastic daily snack! Prepare a large quantity and keep them in an airtight, insulated storage jar to enjoy a crispy, delectable snack in the evenings! Here’s the famous recipe..
- Sieve flour through a sieve to make Achappam Recipe | Kerala Style Fried Rose Cookies.
- Add the coconut milk to a large mixing bowl, then gradually add the flour and stir with a spatula to create a fine batter.
- Add eggs to flour batter after beating them till frothy in a bowl.
- To prevent lumps and create a smooth and fine batter, gradually add the powdered sugar to the batter while whisking it with an electric blender.
- You can add extra coconut milk to the batter if you think it’s too thick.
- Incorporate the fennel seeds and a small amount of salt, then quickly mix the mixture.
- The batter’s consistency should be just right—neither too thick nor too thin. Heat oil in a big frying pan with a thick bottom now.
- Once the oil is adequately hot, submerge the iron or steel mould entirely in it and hold it there for a minute.
- Now remove the hot mould and submerge it in the flour batter right away. To make it easier for the cookies to be transferred to the oil as they are being fried, make sure the mould is only 3/4 submerged in batter.
- Once more, fully submerge the batter coated mould in hot oil and hold it there for a minute or two, until the batter turns golden and crispy. The batter will separate from the mould as soon as it is cooked.
- Using a perforated ladle, carefully remove the mould and remove the achappam from the oil.
- To absorb extra oil, move the achappam to a kitchen towel.
- Proceed in the same manner with the remaining batter.
- Serve these Fried Rose Cookies (Achappam) in the style of Kerala as an evening snack with masala chai or a smoothie.
Our incredibly crispy achappam is prepared. Please remember a few things the first time you make achappam. Make sure to cook the cookies on low to medium heat to avoid burning them.If the mould is not submerged in hot oil, the batter will not adhere.Do not panic if the cookie does not slide out of the mould; instead, remove it one at a time using a fork or knife. Reheat the mould once again before frying any more cookies.Never allow the oil to get too hot or too cold; instead, keep the heat level controlled.
So since you can easily create achappam at home, why buy them from stores? Savour these delicious rose-flavored kokki, achappam, or sweets with your loved ones. Enjoy serving your loved ones this recipe for a crispy and sweet snack with tea or on Christmas.