Christmas Special బెల్లం చల్ల గుత్తులు🤤 Rose Cookies | Gulabi Puvvulu | Achu Murukku | Achappam

Описание: Eggless Rose Cookies Sweet Recipe with Wheat & Jaggery | Bellam Challa Guttulu Recipe (చల్ల గుత్తులు) | Bellam Gulabi Puvvulu Recipe (గులాబీ పువ్వులు) | Gulabi Guttulu | Achu Murukku | Rail Kattadam | Achappam | Rosette Cookies | Fried Flower Cookies | Lotus Blossom Cookies | Christmas 2025 Festival | Christmas Sweets | Traditional Indian Sweets | Indian Desserts | South Indian Food | Homemade Recipes | Chetana Foods

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📍 EGGLESS ROSE COOKIES RECIPE (WHEAT & JAGGERY) 📍

BATTER INGREDIENTS:
• Wheat Flour = 1 cup = 160 gm
• Rice Flour = 1 cup = 160 gm
• Jaggery (grated) = 1 cup = 160 gm
• Salt = 1/2 tsp
• Cardamom Powder = 1 tsp
• Water = 2 cups = 480 ml (a bit extra if required)

Note: Use same standard cup for all measurements.

PROCESS:
• Mix & Sieve: Wheat Flour + Rice Flour + Salt
• Heat 1 cup of water & melt Jaggery.
• [ OPTIONAL ] Add Cardamom Powder.
• Switch off stove when Jaggery is just melted & cool down this liquid.
• Strain this liquid & add this to the powder mix.
• Add 1 cup of water (and a bit more water only if required) to make batter.
• Mix all above ingredients thoroughly and make a thin batter (similar to Dosa or Pancake batter)
• Rest the batter for 30 minutes.
• Heat oil for frying
• Dip the mould in hot oil and let it get heated for 5 minutes until its very hot
• Remove the mould from oil and shake off any excess oil
• Dip the hot mould in the batter just more than half way through
• The batter will stick to the mould and now dip it back into the oil
• Dip in oil for few seconds & gently shake off mould to release it from mould (use a fork in case required)
• Fry the Achappam both sides till light golden. Do not fry too much as it further changes color & becomes more crispy once it comes out of oil.

IMPORTANT: For rose cookies, the batter consistency should be like a thin dosa batter or pancake batter, not too thick (chewy) and not too thin (won't release). It needs to be smooth and pourable, but thick enough to coat the hot iron mold (dipped only 3/4th) and then easily shake off into hot oil to fry crispy and light. Adjust with more milk/water if thick, or a little flour if too thin, after a few test cookies.
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