| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
piece
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Ingredients
- 3 cups Rice flour – / 300 gms
- 1 cup Sugar Powdered
- 1 tsp Fennel seeds
- 1 pinch Salt
- 1 & 3/4 cup Coconut milk
- 1 Eggs
- Oil – for deep frying
Ingredients
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Instructions
- Sift flour through a sieve and keep aside the fine flour.
- In a large bowl add coconut milk and transfer the flour slowly and keep stirring to make a fine batter. If you find the batter to be too thick, you can adjust it with more coconut milk.
- Beat the eggs in a bowl and add it into the flour batter.
- Now start adding powdered sugar gradually and whisk the batter using an electric blender to avoid lumps and make a fine and smooth batter.
- Add fennel seeds and pinch of salt and give a quick stir to the batter.
- The consistency of the batter should neither be too thick nor too thin.
- Now take a thick bottomed broad frying pan and heat oil.
- As soon as the oil gets heated up nicely, immerse the iron/steel mold into it completely and hold on for a minute.
- Now take out the hot mold and immediately immerse it in the flour batter. Make sure the mold is only 3/4 immersed in batter.
- Now again dip the batter coated on the mold in hot oil completely and hold on for few minutes till the batter gets golden and crispy.
- As soon as the batter is cooked it will detach from the mold itself.
- Remove the mold and carefully take out the achappam from oil using a ladle.
- Transfer the achappam to a kitchen towel to absorb excess oil.
- Repeat the same process with rest of the batter.
- Your crispy fried rose cookies aka Achappams are ready to eat. You can store them all carefully in an air tight container. It will remain fresh for months. Be careful while storing as they make break because of their delicate texture.
Recipe Notes
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