Achappam is a snack very popular among christians and traditionally made during Christmas time. It is very delicate but incredibly crunchy & delicious. Achappam looks similar to scandinavian rosette cookies. It is made using ’achu’ which means specially designed irons mould.
Achappam are made with rice flour, coconut milk, sugar and eggs. These ingredients are mixed together to form a semi thick batter that is fried on. The iron mould (achu) is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal then iron mould is immediately removed and the achappam is separated from the iron mould (achu).
This is a tricky process and it needs a practice. I have seen my mom doing it but never tried one myself until yesterday. To my surprise, my first attempt was a success. It is little time consuming to make, but its worth all the effort..Here u go..Tasty and crispy snack for everyone..Enjoy!
Recipe for Achappam /Kerala Style Rosette Cookies
Makes : 40-45 Achappam’s
Sugar : 1 cup
Thick Coconut Milk : 2 cup
Eggs : 2
Black Sesame Seeds /Ellu : 2 tsp
Cumin seeds /Jeerakam : 1 tsp
Salt : a pinch, just to adjust the taste
Oil for deep frying
Method of Preparation :
2. Beat the eggs and add the eggs, sesame seeds, cumin seeds, salt, and mix well.
3. Add sugar a little at a time,mixing it in well between each addition, mix well and set it aside for 20-30 minutes.
4. Heat oil in a pan /kadhai. Place an achappam mould in the oil. (Note : The mould must be dipped in hot oil before immersing in the batter. Else, the achappam may not come out of the mould.)
5. When mould is hot remove it from oil and dip into batter. Ensure that batter covers only 3/4 of the mould. Don’t dip it completely.
6. Take the mould from the batter and dip into hot oil. When the batter is cooked it will detach itself from the mould and fall into the oil or just shake it a little bit or use a fork. (Note : Don’t shake too vigorously then it may break or they may not hold their shape.The key is the mold should be hot and with the oil.)
7. Then dip the mold again into the oil, and into the batter and make the rest of the achappams.
8. Turn it over so that all the sides are cooked. When achappam is browned evenly remove from oil. Allow them to drain well on paper towels.
9. Yummy achappam are ready!! After the achappam cools down, store in an air-tight container. Serve and Enjoy!!
You can substitute the rice with a mixture of rice and all purpose flour/madia and coconut milk with milk. The ratio of rice powder and maida can be varied , the more the rice powder the more crunchier it will be.
- When buying a mould, choose thick and heavy mould compared to thin mould. It is easy to prepare the snack with a heavy mould.