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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Achappam or Rose Cookies are part of Kerala culture. Its origin is highly connected to Syrian Christians of Kerala. They have a unique cuisine from breakfast to snack. This is one of them.
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First of all, we need to soak white raw rice. It needs about 4 hours of soaking. Drain water and make a smooth powder in a mixer grinder.
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Now, we need 4 cups of Rice flour. We don’t recommend roasted rice flour.
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Next, we need 2 eggs. Chicken eggs are preferred. . Beat them well and keep them aside.
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We will add 4 tablespoons of sugar to the rice flour and a pinch of salt.
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It’s time to add Coconut milk. Half cup thick coconut milk is added slowly and makes a thick batter
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Now, we will add the egg mix and make a semi thick batter.
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You can test the sweetness of the batter. If you need extra sweet add more sugar. If sugar seems extra add more flour and mix well
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Finally, we will add a tablespoon of Black Sesame seeds and mix well.
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Heat oil for deep fry. Keep the flame medium or low.
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Dip the Rose cookie mold in hot oil and dip it again in Batter and move the mould to hot oil.
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Keep it in oil for two seconds. Then shake the mould , so that the cookies will be detached from the mold.
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If you see it difficult to detach the cookies from mould, you can use a spoon to put it .
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Fry both sides to light brown colour. Remove from oil. That’s it. Out Traditional Achappam or Rose cookies are ready. Keep them in an air tight container.