Rose cookies (achappam). The classic Indian style Christmas cookies to bring in the festive vibes throughout the holiday season. Delicately sweet and crispy, these cookies with their beautiful intricate design is sure to impress your family and friends.
What do Indian rose cookies (achu murukku or achappam), beehive or honeycomb cookies and Scandinavian rose cookies have in common? Well, apart from being a highly addictive treat, these celebratory cookies are prepared with the help of a special mold to create the beautiful intricate design.
Today, let’s talk about these crispy and delicious Indian style rose cookies, a very popular treat made during the festive season. And the secret to making the perfect cookies - right consistency of batter and a whole lot of patience. Biting into these super crispy cookies is pure bliss.
Crispy and sweet - what’s not to love about these rose cookies?
These classic cookies are obviously a great addition to your Christmas menu. I really love to munch on these crispy beauties. They never fail to bring in the festive vibes.
Now, moving on to the recipe, let’s start with whisking together egg and sugar. Next up, add rice flour, coconut milk and a dash of water. Ideally, the consistency of the batter must be very similar to pancake batter.
Rice flour I have used in these rose cookies recipe is easily available from Indian grocery stores. Again, the speckles of black sesame seeds add a beautiful contrast to the brown cookies. Canned coconut milk is one of the key ingredients in this recipe. You can also use homemade fresh coconut milk if you like.
Making rose cookies...
Once the batter is ready, heat up oil in a deep pot. Place the mold in oil. As the oil heats up, the mold will also turn hot and oily. It then goes straight into the batter, and you’ll get a thin beautiful coating on the mold. Brilliant!
Now, this mold goes into the oil. Shake lightly to allow the cookies to slide into hot oil, and fry until browned.
Nothing is better than relaxing with your family and friends munching on these crispy cookies this holiday season! Right?
More Christmas recipes:
- Last-minute Christmas Cake
- 2 Ingredient Christmas Bark | Christmas Crack
- Brazilian Chocolate Truffles | Brigadeiro
- M & M Cookies
- Cranberry and Brie Filo Crackers
- Christmas Tree Cookies
- Surprise Inside Christmas Tree Cake
- Christmas Star Cookies
- Puff Pastry Christmas Tree Pizza
- No Bake Christmas Cheesecake
Indian Rose Cookies | Achappam | Video
Ingredients
- 1 egg
- ½ cup white sugar
- 1 ½ cups rice flour not roasted
- 1 cup coconut milk
- ½ cup water
- 1 teaspoon black sesame seeds optional
- Oil for deep frying
Instructions
- Break egg into a large bowl. Add sugar. Whisk to combine. Add rice flour, coconut milk, water and sesame seeds (if using). Whisk again to make smooth batter with pouring consistency.
- Meanwhile heat oil for deep frying in a large pan. Place rose cookie mold in oil. When oil is hot, remove mold from oil, and dip in batter. (Dip only halfway into the batter, and make sure the mold is not completely immersed in batter).Remove mold from the batter immediately and dip in hot oil. The oil will start bubbling. Gently shake the mold to release cookie into the oil.
- Work in batches depending on the size of the pan.Remove browned cookies from oil using a slotted spoon and drain on an absorbent towel.
- Store cooled cookies in an airtight container for about a month.
Video
Notes
Nutrition
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Michelle says
Hi Nish, pleae can you post a link to the cookie mold as I'd like to buy one so I can try your recipe?
Rose Mary George says
I bought mine from India, but they are easily available from some Indian grocery stores & Amazon. https://www.amazon.com.au/s?k=Achappam+%7C+Achhu+Murukku&i=kitchen&crid=102Q0NQ7W0PL6&sprefix=achappam+achhu+murukku+%2Ckitchen%2C285&ref=nb_sb_noss