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Crispy, delicate, and beautiful rose-shaped cookies from Kerala. Made with rice flour and coconut milk, these mildly sweet treats are a traditional snack perfect for festivals or any time you crave a crunchy bite.
For 4 servings
Prepare the Batter
Heat the Oil and Mould
Crispy, delicate, and beautiful rose-shaped cookies from Kerala. Made with rice flour and coconut milk, these mildly sweet treats are a traditional snack perfect for festivals or any time you crave a crunchy bite.
This kerala recipe takes 70 minutes to prepare and yields 4 servings. At 670.53 calories per serving with 9.22g of protein, it's a moderately challenging recipe perfect for snack or dessert.
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Fry the Achappam
Drain, Cool, and Store
To make an eggless version, replace the egg with a slurry of 2 tablespoons of cornstarch mixed with 4 tablespoons of water. Add this to the coconut milk and sugar mixture.
For a different flavor profile, omit the cumin seeds and add 1/2 teaspoon of vanilla extract or a few drops of rose essence to the batter.
Reduce the sugar to 1 tablespoon and add 1/2 teaspoon of red chili powder or finely chopped green chilies to the batter for a spicy, savory snack.
The primary ingredient, rice flour, is rich in carbohydrates, providing a quick and efficient source of energy for the body.
Coconut milk is a source of medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats and can be used readily for energy.
Sesame seeds are a good source of essential minerals like calcium, magnesium, and zinc, which are vital for bone health and immune function.
A single serving of approximately 5 achappam pieces contains an estimated 650-700 calories. This can vary depending on the amount of oil absorbed during frying and the specific ingredients used.
Achappam is a traditional festive delicacy that is deep-fried and contains sugar. While delicious, it is high in calories and fat, so it's best enjoyed in moderation as a special treat rather than a daily snack.
This is the most common issue and it's almost always because the mould is not hot enough. Ensure the mould is fully submerged and heated in the oil for at least 5-7 minutes before the first dip, and always return it to the oil between each cookie.
This usually happens for two reasons: either you dipped the mould too far and batter went over the top, trapping the cookie, or the mould is new and not properly seasoned. Only dip 3/4 of the way, and if it still sticks, use a skewer to gently nudge it off.
Yes, you can make an eggless version. A good substitute is a slurry made from 2 tablespoons of cornstarch mixed with 4 tablespoons of water. This helps to bind the batter and provide crispness.
The key is to let them cool completely on a wire rack. Once at room temperature, store them in a completely airtight container. They will stay fresh and crispy for up to two weeks.
This recipe goes great with these complete meals
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