Rose Cookies at Home | Traditional Achappam Recipe

Описание: #christmasspecial #viralrecipe #foodshorts
‪@LeenasKitchen1‬

👉 Try this recipe once and you’ll never fail again!
📌 INGREDIENTS USED:
Rice flour, coconut milk, sugar, cornflour, maida, egg (optional), sesame seeds, oil
💡 PRO TIPS SHARED:
Correct batter consistency • Perfect oil temperature • How to release cookies easily • How to store for long freshness
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🎄Thank you for watching! God bless 🙏


✍️ 📝 Ingredients
Rice flour – 1 cup
All-purpose flour (maida) – 2 tbsp
Cornflour – 1 tbsp (for extra crispiness)
Sugar – ¼ cup (powdered)
Coconut milk – ¾ cup (medium thick)
Egg – 1 (optional but recommended for shape & crispness)
Sesame seeds / cumin seeds – 1 tsp (optional, traditional)
Salt – a pinch
Oil – for deep frying

🥣 Batter Preparation
1. In a bowl, add rice flour, maida, cornflour, sugar, and salt.
2. Add egg and mix well.
3. Slowly add coconut milk and whisk to make a smooth, lump-free batter.
4. Batter consistency should be like thin dosa batter (not thick, not watery).
5. Rest the batter for 15–20 minutes.

👉 Resting helps cookies release easily from the mould.

🔥 Frying Method (MOST IMPORTANT)
1. Heat oil in a deep kadai on medium heat.
2. Dip the rose mould in hot oil for 30–40 seconds (mould must be hot).
3. Remove mould → dip into batter
   ⚠ Do NOT cover the top of mould, else cookie won’t release.
4. Immediately dip mould back into hot oil.
5. Shake gently → cookie will release automatically.
6. Fry till light golden & crispy, turning once.
7. Remove and drain on tissue paper.

💡 Perfect Tips (Don’t Skip!)
✔ Oil temperature should be medium, not very hot
✔ If cookie sticks → mould not hot enough
✔ If shape breaks → batter too thin
✔ For extra crisp → add 1 tsp melted butter to batter
✔ Always fry few at a time

🌸 Without Egg Version
Skip egg
Add 1 tbsp cornflour + 1 tbsp coconut milk extra
  Result: slightly less hollow but still crispy

🫙 Storage
Cool completely
Store in airtight container
Stays crispy for 2–3 weeks

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