Rose cookies: I got introduced to this not so sweet treat when i visited my teacher’s house for Christmas. Hailing from Kerala they had delicious plum/fruit cake and these crunchy achappams or rose cookies. Too shy to eat this crunchy treat in front of my teacher i tried to eat them as quietly as possible..Later i told my mother about this and asked her if she could make them for me. My mother is a sport especially when it comes to cooking. Even after years of cooking she still takes interest in learning and trying a new recipes. My sister knowing my penchant for cooking scoured Bangalore and got me a achappam mold to make this and recreate the memories for my daughter. Prasadam and egg free!!
For the achappams
acchu means mold and appams are cakes. Rose cookies because shape assumes that of a rosette.
1 cup of all-purpose flour
1/2 cup of rice flour about 2 teaspoons of black sesame seeds
1/2 teaspoon baking powder
1/2 cup of coconut milk
3 tablespoons of sugar
oil for frying
Make the batter by mixing all the ingredients except the oil. The batter should be the consisitenecy of heavy cream. Heat the oil in a frying pan. Dip the achappam mold in hot oil and then dip three-fourths of the mold into the batter. Take care not to coat the mold fully. Dip the mold coated with the batter into the oil,the oil should be on medium heat. Gently try to slide the achappam into the oil with the help of a skewer stick. After a couple of minutes using a slotted spoon lift the achappam and drain on a paper towel Each time the mold has to rest in hot oil before dipping into the batter. Serve this dish to the Lord with spiced milk for a nice tea time snack.
