Achappam, (from the Malayalam word “acch” for mould and “appam” for bread) or Rose cookies are a Christmas special snack quite popular in the Christian community in Kerala and among Anglo Indians. They are not essentially cookies but are fritters made of flour and milk batter. In Kerala, the rose cookies probably had their beginnings in the kitchens of Syrian Christians who are also one of the oldest Christian communities in the world.
Not just Kerala but, it is believed to have reached India via colonialism. This cookie also finds its place in the cookbooks of Scandinavian countries, the Norwegian region, Turkey, Malaysia, Srilanka and Mexico apart from India. They are called by different names in various regions and countries like Achu murukku in Tamil Nadu, Gulabi puvvulu in Andhra Pradesh, Kokis in Sri Lanka, Kembang in Indonesia and Rosette cookies in Scandinavian countries.
Recipe
Video source: Linta Mary Samuel
Music: Mohan, Kavitha et al., "Atmavin." Amen, Muzik 247, 2013.
Ingredients:
Sugar- 1/2 cup
Eggs- 1
Rice powder- 1 cup
Fresh coconut milk- 1 cup
Sesame seeds- 1/2 tsp
Salt- 1/4 tsp
Achappam mould
Oil for frying
Preparation Process: (Easy method)
Powder 1/2 cup sugar in a mixer bowl, add 1 large egg at room temperature. Beat it well until it's light and fluffy.
In a large mixing bowl, add 1 cup fine rice powder (pathiri powder), pour the egg and sugar mix and blend it well using a spoon.
Pour 1 cup fresh coconut milk little by little. Keep stirring. Add 1/4 cup more if required. Mix well to thin consistency than dosa batter).
Add 1/2 tsp black sesame seeds, and 1/4 tsp salt, mix well and leave it for 10 minutes.
Heat oil in a deep and wide pan. Place the Achappam mould in it, while heating the oil. (Achappam mould should also be dipped in room temperature oil from the day before/ or at least a few hours before you make it).
Pour half of the batter into a medium-sized bowl.
Once the oil and the mould in it are hot enough, dip the mould into the batter. (You can hear the oil go shhhh) Now, immediately dip the mould in hot oil, leave it for a few seconds, and give the mould a little shake so that the batter loosens into the oil. Leave the mould back into the hot oil.
Once the achappams start getting a light brown colour, flip it using a spoon, and cook on both sides. Remove from hot oil, and let it drain on paper towels.
Special thanks to Linta Mary Samuel alias 'Annie' for sharing her recipe with us. Annie, who has her roots in Kerala, is a food blogger and also has an Instagram page, Annie’s kitchenette where she shares the recipes that she learnt from her mother, most of them being Indian.