Achappam / Achu Murukku / Rose Cookies

Achappam  / Achumurukku / Rose  Cookies -  A sweet & crunchy snack in South Indian cuisine (also popular in Goa, Sri Lanka &  Malaysia).  Addictive too. Recipe  from  Suriyani Pachakam by Bava R Lukose !!

Makes: 11 achappam

Ingredients

1 cup / 200 ml / 8 oz + 4 teaspoon (Indian standard measuring cup) fine rice flour (I used Nutriyes brand rice flour. Available @ almost all the supermarkets in Chennai)

1 egg, beat well

200 ml thick coconut milk (If using Maggi instant coconut milk powder,  dilute 25 g milk powder with 200 ml water. Stir well and make a smooth solution without any lumps)

1 teaspoon black sesame seeds (til)

½ teaspoon salt

3 teaspoon sugar

1 teaspoon vanilla essence

300 ml oil 

Achappam mould available @  steel utensil showrooms in South India

Method

Beat egg and keep aside.

Sieve rice flour twice.

In a wide  bowl,  mix together rice  flour, beaten egg, sugar, til seeds, salt, vanilla essence and coconut milk to prepare a medium batter ( like pancake and not too watery ). First add 3/4th cup of coconut milk. If the batter is too thick in consistency, add remaining coconut milk. It should be of pouring and creamy  in consistency.  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 of the karahi) 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 golden 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. It's a delicious crispy and crunchy snack for Christmas / New Year celebrations.