Rose Cookies/achappam/achu murukku
Yum
Hi all, I'm back with a traditional indian Christmas treats, which looks like a flower hence commonly called as Rose Cookies. They are sweet, light, crunchy and you cannot stop having just one. They require very less ingredients, this is much quicker version which I used, but I will also post the traditional method of making this yumminess.
Bakery style
Rice flour - 1.5 cups
Eggs - 3
milk - 4 cups
all purpose flour/maida - 2 cups
sugar - 1 cup
salt - a pinch
baking powder - 1/2 spoon
oil for deep frying
Eggless Traditional/Vegan version
Soaked raw rice - 2.5 cups
coconut milk - 4 cups
all purpose flour/maida - 1/2 cup
sugar - 3/4 cup
oil for deep frying
Difference between both the version is that, in the traditional version the rose cookies tends to be little firm and it is more vegan friendly, but both versions the taste is absolutely divine! Adjust sugar as per taste. I prefer less sweet.
With that being said the quicker version is easy as you have all the ingredients at home. Just make the batter and start cooking.
In a large bowl, beat eggs and sugar until they are nice and fluffy. In a separate bowl sieve the rice flour, all purpose flour and baking powder. Make sure you sieve the ingredients before adding as this will prevent lumps, we are looking for a smooth dosa batter consistency, the batter has to be smooth so that it can stick to the mold. Talking about mold, there are various size and shapes of rose cookies molds that are available in the market today, from non stick to traditional iron or aluminium molds. Here I have used the iron mold which I took it from my mom! lol!.
All that said, lets jump into making the cookies. To the egg mixture add little milk and flour, mix well until no lumps. Then again pour milk little and add the flour, doing this step little at a time helps in making lumpless batter and bring to the consistency of a dosa matter. If you feel its too runny add some flour and adjust the consistency. Ofcourse, its your preference to make it more or less sweet so adjust sugar as per taste by tasting the batter.
In a wok/kadai/ frying pan, heat the oil, place the mold into the oil, let the mold heat up along with the oil so that the batter can stick to it. Now gently place the mold to the batter halfway and carefully drop the mold to the heated oil, after 5 seconds give a gentle shake so that the cookies will detach itself from the mold. Flip and cook the cookies until golden brown. Do not completely immerse the mold into the batter, as it will not detach from the mold, only halfway.
The measurements provided will make close to 50 cookies. Store it in a airtight container, but make sure you dont break them as they are light and delicate. I am pretty sure you will enjoy these treats and one of my holiday favs. For more modern version sprinkle with some powdered sugar or decorate with cookie frosting or add color to the batter, choice is yours.
In traditional version, the raw rice is soaked for atleast 4 hours, drain the water , add the coconut milk and make into a smooth batter, to this add little all purpose flour and sugar, mix well make it a dosa batter consistency and cook the same way.
Bakery style
Rice flour - 1.5 cups
Eggs - 3
milk - 4 cups
all purpose flour/maida - 2 cups
sugar - 1 cup
salt - a pinch
baking powder - 1/2 spoon
oil for deep frying
Eggless Traditional/Vegan version
Soaked raw rice - 2.5 cups
coconut milk - 4 cups
all purpose flour/maida - 1/2 cup
sugar - 3/4 cup
oil for deep frying
Difference between both the version is that, in the traditional version the rose cookies tends to be little firm and it is more vegan friendly, but both versions the taste is absolutely divine! Adjust sugar as per taste. I prefer less sweet.
With that being said the quicker version is easy as you have all the ingredients at home. Just make the batter and start cooking.
In a large bowl, beat eggs and sugar until they are nice and fluffy. In a separate bowl sieve the rice flour, all purpose flour and baking powder. Make sure you sieve the ingredients before adding as this will prevent lumps, we are looking for a smooth dosa batter consistency, the batter has to be smooth so that it can stick to the mold. Talking about mold, there are various size and shapes of rose cookies molds that are available in the market today, from non stick to traditional iron or aluminium molds. Here I have used the iron mold which I took it from my mom! lol!.
All that said, lets jump into making the cookies. To the egg mixture add little milk and flour, mix well until no lumps. Then again pour milk little and add the flour, doing this step little at a time helps in making lumpless batter and bring to the consistency of a dosa matter. If you feel its too runny add some flour and adjust the consistency. Ofcourse, its your preference to make it more or less sweet so adjust sugar as per taste by tasting the batter.
In a wok/kadai/ frying pan, heat the oil, place the mold into the oil, let the mold heat up along with the oil so that the batter can stick to it. Now gently place the mold to the batter halfway and carefully drop the mold to the heated oil, after 5 seconds give a gentle shake so that the cookies will detach itself from the mold. Flip and cook the cookies until golden brown. Do not completely immerse the mold into the batter, as it will not detach from the mold, only halfway.
The measurements provided will make close to 50 cookies. Store it in a airtight container, but make sure you dont break them as they are light and delicate. I am pretty sure you will enjoy these treats and one of my holiday favs. For more modern version sprinkle with some powdered sugar or decorate with cookie frosting or add color to the batter, choice is yours.
In traditional version, the raw rice is soaked for atleast 4 hours, drain the water , add the coconut milk and make into a smooth batter, to this add little all purpose flour and sugar, mix well make it a dosa batter consistency and cook the same way.
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