Achappam Recipe | Kerala Style Fried Rose Cookies
A vegetarian Kerala Recipes recipe with rice flour, icing sugar - powdered, fennel seeds (saunf). Ready in 35 min, serves 10.
Curated byAditya Nair🇮🇳
Instructions
17 steps- 1
To prepare Achappam Recipe | Kerala Style Fried Rose Cookies, sift flour through a sieve
rice flour(3 cups) - 2
In a large mixing bowl, add coconut milk and transfer the flour slowly while you keep stirring in a spatula to make a fine batter
rice flour(3 cups)3/4 coconut milk(1 cup) - 3
Beat eggs in a bowl till fluffy and add it into the flour batter
rice flour(3 cups)whole eggs(1) - 4
Now start adding powdered sugar gradually and whisk the batter using an electric blender to avoid lumps and make a fine and smooth batter
icing sugar - powdered(1 cup) - 5
If you find the batter to be too thick, you can adjust it with more coconut milk
3/4 coconut milk(1 cup) - 6
Add fennel seeds and pinch of salt and give a quick stir to the batter
fennel seeds (saunf)(1 teaspoon)pinch salt(1) - 7
The consistency of the batter should neither be too thick nor too thin
- 8
Now take a thick bottomed broad frying pan and heat oil
sunflower oil - for deep frying - 9
As soon as the oil gets heated up nicely, immerse the iron/steel mold into it completely and hold on for a minute
- 10
Now take out the hot mold and immediately immerse it in the flour batter
rice flour(3 cups) - 11
Make sure the mold is only 3/4 immersed in batter, to ease the cookies to to transferred to oil when they are being fried
- 12
Now again dip the batter coated on the mold in hot oil completely and hold on for a minute or two, till the batter gets golden and crispy
- 13
As soon as the batter is cooked it will detach from the mold itself
- 14
Remove the mold and carefully take out the achappam from oil using a perforated ladle
- 15
Transfer the achappam to a kitchen towel to absorb excess oil
- 16
Repeat the same process with rest of the batter
- 17
Serve these Kerala Style Fried Rose Cookies (Achappam) as an evening snack along with smoothie
Rate this recipe
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Achappam Recipe | Kerala Style Fried Rose Cookies
A vegetarian Kerala Recipes recipe with rice flour, icing sugar - powdered, fennel seeds (saunf). Ready in 35 min, serves 10.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To prepare Achappam Recipe | Kerala Style Fried Rose Cookies, sift flour through a sieve
rice flour(3 cups) - 2
In a large mixing bowl, add coconut milk and transfer the flour slowly while you keep stirring in a spatula to make a fine batter
rice flour(3 cups)3/4 coconut milk(1 cup) - 3
Beat eggs in a bowl till fluffy and add it into the flour batter
rice flour(3 cups)whole eggs(1) - 4
Now start adding powdered sugar gradually and whisk the batter using an electric blender to avoid lumps and make a fine and smooth batter
icing sugar - powdered(1 cup) - 5
If you find the batter to be too thick, you can adjust it with more coconut milk
3/4 coconut milk(1 cup) - 6
Add fennel seeds and pinch of salt and give a quick stir to the batter
fennel seeds (saunf)(1 teaspoon)pinch salt(1) - 7
The consistency of the batter should neither be too thick nor too thin
- 8
Now take a thick bottomed broad frying pan and heat oil
sunflower oil - for deep frying - 9
As soon as the oil gets heated up nicely, immerse the iron/steel mold into it completely and hold on for a minute
- 10
Now take out the hot mold and immediately immerse it in the flour batter
rice flour(3 cups) - 11
Make sure the mold is only 3/4 immersed in batter, to ease the cookies to to transferred to oil when they are being fried
- 12
Now again dip the batter coated on the mold in hot oil completely and hold on for a minute or two, till the batter gets golden and crispy
- 13
As soon as the batter is cooked it will detach from the mold itself
- 14
Remove the mold and carefully take out the achappam from oil using a perforated ladle
- 15
Transfer the achappam to a kitchen towel to absorb excess oil
- 16
Repeat the same process with rest of the batter
- 17
Serve these Kerala Style Fried Rose Cookies (Achappam) as an evening snack along with smoothie
Rate this recipe
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