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Achappam - Flower Shaped Cookies

21st.Century.Chef's picture
Ingredients
  Fine rice flour 1⁄2 Kilogram
  Coconut milk 2 Cup (32 tbs)
  Eggs 2 Small, whisked
  Sugar 2 Teaspoon
  Sesame seeds 2 Teaspoon
  Cumin seeds 1 Teaspoon
  Salt To Taste
  Coconut oil/Refined vegetable oil 2 Cup (32 tbs) (For Deep Frying)
Directions

1. Add coconut milk into the flour in small quantities, kneading all the time, to make a soft dough.
2. Gradually add the eggs and whisk to make a thick batter.
3. Stir in sugar, sesame seeds, cumin seeds and salt.
4. Heat oil in a wok and warm the achappam mould in it.
5. Take some batter in a small vessel and dip the hot mould into it, taking care not to immerse the mould completely.
6. Dip the mould coated with batter rapidly in the hot oil.
7. The achappam will float free in the oil. Turn over and fry till golden brown on both sides. Drain off excess oil and transfer to a paper. Store in airtight container.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Dessert
Method: 
Fried
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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