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Achappam

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Ingredients

Adjust Servings:
1 kg rice flour- raw
1 cup sugar
2 cups coconut milk
2 Eggs
2 tsp sesame seeds- black
1 tsp cumin seeds
2 tbsp coconut oil
salt to taste

Achappam

Features:
  • Veg
Cuisine:
  • Serves 8
  • Medium

Ingredients

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Achappam is a sweet and crunchy snack from the kitchens of Kerela. This dish is also popular in Goa, Sri Lanka, and Malaysia! Achappam also goes by the names, rose cook, rose cookies, and rosette cookies. Achappam is usually made on special occasions, and festivals. But there’s no reason not to make the snack an ordinary day!

Health Benefits

Rice is rich in carbohydrate. It is a source of energy for the body. On daily basis, the body needs energy to run its metabolic activities.

Coconut milk is an excellent source of essential fats, good cholesterol, riboflavin, and natural sugars.

Sesame seeds boost fertility in women, as they contain an abundance of estrogen and Vitamin E.

Cumin seeds have some antibiotic contents. Its intake ensures that the immune system is strengthened. Through this, the body becomes strong enough to combat disease causing agents.

Eggs are a rich source of proteins, facts, and vitamin D.

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How to make Achappam

  1. Mix the coconut milk and rice flour together. This becomes the batter. Break the eggs and add it to the batter.
  2. Put the sesame seeds, cumin seeds, and salt. Ensure that it is mixed thoroughly.
  3. Add up the sugar. Do it little by little. Mix it as the sugar is added.
  4. Look for a pan. Put oil in it. Heat the oil. Make an achappam mold. Put it in the oil. Get it fried.
  5. Continue with the process until you have fried all the achappam mold. Get the oil drained off it.
  6. Serve it at once.

Trivia

  • Achappam is an integral part of Christmas celebrations among Malayali and Goan Christians.
  • The Sri Lankan version of achapam is called koki.
  • Rossettes are of deep-fried cookie-like pastries of Scandinavian origin. A traditional Swedish recipe for making rosettes calls for a rosette maker—an intricately designed iron rod which is immersed in extremely hot oil for a few seconds, and then into the batter, and back into the oil to produce crisp rose-shaped shell along the curvatures.

 

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