Achappam is a sweet and crunchy snack from the kitchens of Kerala. 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 like Diwali. It makes for a great every day snack too! Make a big batch and store them in an air-tight insulated storage jar and you are all set for crispy delicious snack on evenings!
Health Benefits
Coconut milk in this recipe is an excellent source of essential fats, good cholesterol, riboflavin, and natural sugars.
Ingredients
rice flour- raw: 1 kg
Sugar: 1 cup
coconut milk: 2 cups
Eggs: 2
sesame seeds- black: 2 tsp
cumin seeds: 1 tsp
coconut oil: 2 tbsp
salt to taste
How To Make Achappam
- Mix coconut milk and rice flour together into a batter.
- Break the eggs and add it to the batter.
- Add sesame seeds, cumin seeds, and salt.
- Mix well.
- Add the sugar, mixing in little by little.
- Heat oil in a pan.
- immerse the achappam mold in the oil, followed by dipping it in batter.
- Gently place the mold again in the oil, allowing the batter to fry until golden brown.
- Remove the mold, and fry the achapam well on both the sides.
- When it turns golden brown, remove from oil.
- Serve and enjoy!
Trivia
- Achappam is an integral part of Christmas celebrations in Kerala and Goa.
- The Sri Lankan version of achapam is called koki.
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