Thursday, December 22, 2011


Achappams are one of the traditional Kerala snacks. But of late I came to realize that something similar to these exists in other cultures/countries, known by varying names such as Rosettes, Rose Cookies etc. I haven't had a chance to try any of these other delicacies yet, but I feel that an Achappam is an achappam whatever name you call it by! My theory is that these would have probably reached the other cultures through the European colonization of Kerala - or probably the other way round. Any way, in the traditional Kerala version, as with most of the Kerala cooking, you have to use the coconut milk also.
The unique, flower like shape of these cookies are the result of using the uniquely shaped molds - it is important that you get a mold made of the right metal, something that could retain heat. The one I use is made of brass.
               Wishing all my beloved readers a Merry Christmas !
Rice powder  - 2 cups
Sugar - 1/4 cup
Coconut Milk - 1 ¼ cup
Eggs - 2
Sesame seeds - 2 tsp
Salt - 1/8 tsp
Vegetable oil - enough for deep frying

Beat the eggs in a deep vessel. Add sugar and coconut milk and mix it until the sugar dissolves. Mix in the rest of the ingredients to make a thick batter.

Heat the oil and dip the achappam/rose cookie mould in it. Immediately dip the mould in to the batter, making sure that only about 3/4th the thickness of the mould goes in the batter. Now put the mould with the batter coating into hot oil. (If the mould is not hot enough or too hot the batter will not hold on to the mould). Hold the mould in the hot oil for a few seconds and then gently shake the mould so that the batter shapped like achappams separates from the mould. (It would take some practice and geting used to doing to get the batter off the mould without breaking the Achappams or them losing thier shape)

Fry both sides on low-medium heat till slightly golden brown. Remove from oil and drain on a paper towel. Continue making more achappams until the batter is finished (make sure to dip the mould in the oil before dipping into the batter). Store in an airtight container to retain crispiness.


  1. Hey achappam super aayittundu ketto...crispy..Njan oru thavana try cheythittu ettu nelleyil potti..:)
    Happy Christmas dear...

  2. Crispy and yummy Acchappams..just a couple of days, our next door neighbors made some and gave...
    Merry Christmas to you and your family.

  3. Mouthwatering Achappam. Looks so delicious.

    Hamaree Rasoi

  4. Merry christmas wishes to u and ur family, achappams looks damn cute and super crispy.

  5. wow, crispy and delicious achappam..perfect for the xmas time..
    Merry Christmas to you and your family !!

  6. Merry christmas and sending across warm festive spirit; achappam looks a breeze

  7. Delicious looking achappam, love the shape.

  8. Merry Christmas dear.
    Achapam looks beautiful. Sounds yummy too.

  9. Achappam looks beautiful and must taste really have a wonderful space and I'm happy to be your follower..drop at my blog too when you have time..

  10. Crispy, crunchy and tempting achappam.

  11. hey...I hav tasted this be4...but never knew the recipe..thanks 4 sharing it :-)

  12. Achappam luks so perfect...Yummy snack for the season...Happy new year to you.

  13. Mouthwatering Achappam, great effort n nicely done!!

  14. I love this for tea time. Kurachu enikku parcel tharumo..? :) I used to make it when I got married, feels like a long time back. Best wishes for a fab New Year, sweets!

  15. Wishing you a very Happy New Year, filled with loads of happiness, good health and wonderful blessings. May all your wishes come true.


Related Posts Plugin for WordPress, Blogger...