Achappam / Rose Cookies

Achappam / Rose Cookies  - A sweet & crunchy snack in South Indian cuisine (also popular in Goa, Sri Lanka &  Malaysia).  Addictive too. Basic recipe  from  Modern Cookery  Vol  1 by Thankam  Philip !!

Makes: 7 – 9 (depending upon the size of the achappam mould)

Ingredients

½ cup / 100 ml / 4 oz raw rice flour

2 tablespoon maida (all purpose flour)

½ teaspoon baking powder

1 egg, beat well

1 cup / 8 oz / 200 ml thick coconut milk

2 tablespoons sugar

¼ teaspoon  salt

300 ml oil

Achappam Mould (It’s available at all steel utensil stores)

Method

Beat egg and keep aside.

Sieve rice flour, all purpose flour and baking powder together. Sieve twice.

In a bowl,  mix together rice  flour - all purpose flour mixture, beaten egg, sugar, salt and coconut milk to prepare a medium batter ( like pancake and not too watery ). First add 3/4^th cup of coconut milk. If the batter is too thick in consistency, add remaining coconut milk. It should be of pouring in consistency. Now the batter is creamy in consistency and light yellow in color. Now transfer this creamy batter into another small deep bowl - just enough to hold batter. Then it's very easy to dip achappam mould.

Heat oil in a  deep heavy bottom iron kadai (oil level should be 2 – inches  above from the base) on high heat. Reduce the heat to medium and wait for 1 minute. Do not fry on high heat. It will get dark brown color immediately.  Then heat mould (achu)  in hot  oil for 1 minute (this step is very important.  Please do not miss this).  Then take out from the hot oil and  dip mould in batter and keep straight away into hot oil. One achappam / rose cookie at a time. Maintain a safe distance from the hot oil.

As achappam  form they will separate from mould - once it get light brown color (or at this stage (after 2 minutes) you can gently push achappam from the mould  with a sharp  iron or steel needle). Fry till golden brown  on both the sides. Drain out from the oil and place it on paper towels to absorb extra oil. Please use 2 – 3 paper towels.  Repeat the same process till the batter is used up. Store it in an airtight container.