Some snacks don’t just sit on a plate – they bring back a whole season, a sound, a smell. Achappam is one of those. Light, lacy, and flower-shaped, it’s the kind of crisp, golden beauty that disappears from the tin faster than you think. We used to wait for December just to hear the clink of the achu mould in hot oil – that telltale sound that Christmas was near.
Achappam, as its name suggests (achu means mould, appam means cake or snack), is made using a heavy metal iron shaped like a rosette. The batter – a mix of fine rice flour, coconut milk, eggs, sugar, and a touch of black sesame – is simple, but the result is anything but. The hot iron is dipped into the batter, then into oil, where the flower-shaped cookie releases and fries to a delicate crisp. No two ever look quite the same, but every one feels like it belongs.
Though versions of this snack exist in other cultures – like the Scandinavian rosette cookie or Tamil rose cookies – Achappam carries the unmistakable flavor of Kerala. The subtle sweetness from coconut milk, the light crunch of sesame, and that unmistakable homemade touch make it different from its cousins. It’s not just a deep-fried treat – it’s a tradition.
You’ll most often find achappam in the homes of Kerala’s Syrian Christian families, especially during Christmas or Easter. While plum cakes are baking in the oven, a pot of oil bubbles away on the stove, and someone is patiently dipping the mould into batter again and again. Children hover around, waiting for that first warm cookie. These aren’t made in a hurry – they’re made in batches, with stories and laughter in between.
Even outside the festive season, achappam makes the perfect tea-time companion. That delicate crunch alongside a cup of cardamom chai or even plain black tea feels just right, especially on slow afternoons. I’ve always found something strangely calming about biting into one – maybe it’s the texture, maybe it’s the memory of home, or maybe it’s just the kind of snack that reminds you someone took the time to make it by hand.
To this day, if I spot achappam in someone’s kitchen jar, I know the household holds onto something – tradition, patience, maybe a little love. And to me, that’s what makes it more than just a snack.
Kerala Achappam
Description
Achappam is a deep fried rose cookie made with rice flour. It is a signature Syrian Christian food. In Kerala, it is an essential snack for Christians on special days such as Christmas and marriage ceremonies. The batter is a blend of wheat flour, eggs, sugar and whole milk
Ingredients
Instructions
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Soak white raw rice for 4 hours.
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Drain the water completely and grind the rice into a smooth powder using a mixer grinder.
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Measure 4 cups of this freshly ground rice flour. (Do not use roasted rice flour.)
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Beat 2 chicken eggs well and keep them aside.
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Add 4 tablespoons of sugar and a pinch of salt to the rice flour.
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Slowly add ½ cup thick coconut milk to the rice flour and mix to form a thick batter.
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Add the beaten eggs and mix to make a semi-thick batter.
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Taste the batter for sweetness. Add more sugar or flour as needed to balance the taste and consistency.
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Add 1 tablespoon of black sesame seeds and mix well.
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Heat oil in a deep pan on medium or low flame.
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Dip the Achappam mould in hot oil for a few seconds, then dip it into the batter. The batter should coat only the sides, not the top.
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Immediately transfer the mould to the hot oil.
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Hold for 2 seconds in oil and gently shake the mould so the cookie releases. If it doesn’t release, use a spoon to help.
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Fry both sides until light brown.
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Remove from oil and place on paper towels.
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Store in an airtight container after cooling.