Rose Cookies Recipe (Achappam | Achu Murukku)
Rose cookies recipe, also known as achappam or achu murukku, is a traditional South Indian snack made with a light batter shaped using a mould and deep fried until crisp. These cookies are thin, crunchy and lightly sweet with a delicate texture. This version is an eggless adaptation made with maida, rice flour and coconut milk. It is a simple recipe that becomes easy once you understand how to use the mould correctly.
Servings: 20 Rose Cookies
Calories: 64kcal
Ingredients
- ½ cup (60 grams) all-purpose flour (maida)
- ¼ cup (30 grams) rice flour – fine and unroasted
- 3 tablespoons sugar
- ½ cup canned coconut milk or homemade thick coconut milk
- ½ cup water or as needed
- 1 teaspoon coconut oil or melted butter
- 1 pinch salt
- ¼ teaspoon cardamom powder
- ½ teaspoon sesame seeds – black or white
- ½ teaspoon cumin seeds
- 2 pinches baking powder – optional
- 1.5 cups coconut oil or any neutral oil for deep frying
Instructions
- Mix all-purpose flour, rice flour and sugar in a mixing bowl.
- Add the sesame seeds, cumin seeds, cardamom powder, baking powder, salt, and 1 teaspoon coconut oil.
- Pour in coconut milk and water. Mix to combine and make a smooth, lump-free batter with a flowing consistency. Rest the batter briefly.
- Heat oil in a kadai and place the mould in the hot oil for about a minute or until properly heated.
- Dip the mould into the batter up to three-fourth height and place it back in the hot oil.
- After some seconds, gently shake it so the achappam releases and floats in the oil.
- Fry on medium heat until the bubbles reduce and the cookie firms up and turns pale golden.
- Flip gently with a slotted spoon and cook the other side. Turn over as needed and fry until crisp and evenly light golden.
- Remove the fried rose cookie with a slotted spoon and place on paper towels.
- Before making the next one, heat the mould again in the oil for 15 to 20 seconds.
- Dip in batter and repeat the same process.
- You can also fry 2 to 3 rose cookies at a time, depending on the pan size. Do not overcrowd.
- Serve once cooled and crisp. Store in an airtight container at room temperature. Rose cookies keep well for a few weeks at room temperature.
Notes
- Baking powder can be skipped.
- Use white sesame seeds instead of black sesame seeds.
- You can also use nigella seeds (kalonji) instead of sesame seeds.
- Cumin can be skipped if you do not prefer it.
- Keep the batter medium thin for crisp cookies.
- Always heat the mould before dipping.
- Do not coat the top edge of the mould.
- Fry on medium heat for even cooking.
- Store only after cooling completely.
Nutrition
Calories: 64kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 3mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1IU | Vitamin B1 (Thiamine): 0.03mg | Vitamin B2 (Riboflavin): 0.02mg | Vitamin B3 (Niacin): 0.3mg | Vitamin B6: 0.01mg | Vitamin C: 0.2mg | Vitamin E: 0.02mg | Vitamin K: 0.04µg | Calcium: 7mg | Vitamin B9 (Folate): 7µg | Iron: 0.3mg | Magnesium: 4mg | Phosphorus: 19mg | Zinc: 0.1mg
