Christmas in Kerala isn’t only about plum cake. In many homes, the week before Christmas means a brass rose-shaped mould, a kadhai of hot oil and tin after tin of achappam – delicate, lacy cookies made from rice flour and coconut milk.
The same cookie is known as rose de coque in Goa and kokkisan in Mangalorean homes.
Getting the batter consistency and oil temperature right is the only trick, and this recipe walks you through both – with an eggless version too.
💛 Why You’ll Love Achappam
- Light and crisp – they shatter like a wafer.
- Gluten-free when made with rice flour only.
- Keeps for weeks – perfect for Christmas gift boxes.
- Eggless option included.
🛒 Ingredient Notes
- Rice flour: Fine, roasted rice flour (the kind used for idiyappam/appam) works best.
- Coconut milk: Thick first-press coconut milk gives flavour and crispness. Tinned coconut milk works – shake well.
- Egg: Helps the batter cling to the mould and makes the cookies light. See the eggless swap below.
- Achappam mould: A cast-iron or brass rose mould with a long handle. Season a new mould by leaving it in hot oil for a few minutes before the first use.
📝 How to Make Achappam (Step by Step)
1. Make a smooth batter
Whisk the egg with sugar until the sugar dissolves. Add rice flour, salt and cardamom, then pour in coconut milk gradually, whisking to a smooth, lump-free batter the consistency of thick cream – it should coat the back of a spoon. Stir in the sesame and rest for 30 minutes.
2. Heat the oil and the mould
Heat oil in a deep kadhai to medium-hot (about 175 °C). Dip the mould into the oil and leave it there for 2 minutes so it’s fully hot.
3. Dip, fry and release
Lift the mould, let excess oil drip off, then dip it into the batter only three-quarters deep (never over the top). You’ll hear a sizzle. Lower it back into the oil; after 10–15 seconds, shake gently or nudge with a fork so the cookie slides off. Fry until light golden on both sides.
4. Drain and cool
Drain upside down on paper towels so oil runs out of the petals. Return the mould to the oil between each cookie to re-heat it.
💡 Tips for Perfect Rose Cookies
- Batter won’t stick to the mould? The mould isn’t hot enough, or the batter is too thin – add a spoon of rice flour.
- Cookie won’t release? The mould is too hot or the batter too thick – thin with a spoon of coconut milk.
- Soft, chewy cookies mean the oil was too cool or they were under-fried.
🔄 Variations
- Eggless achappam: Skip the egg; add 1 tablespoon cornflour and 2–3 tablespoons extra coconut milk.
- Less sweet: Reduce sugar to 2 tablespoons and dust with powdered sugar after frying.
- Cumin-spiced: Swap sesame for ½ teaspoon cumin seeds for a lightly savoury snack.
📦 Storage
Cool completely and store in an airtight tin for up to 3 weeks. If they soften, re-crisp in a 150 °C oven for 5 minutes.
🍽️ Serving Ideas
Pack achappam into a Christmas gift box with slices of Eggless Plum Cake and squares of Coconut Burfi, or serve with masala chai. For a coastal Christmas lunch, pair with Chicken Cafreal.
Achappam (Kerala Rose Cookies)
Crisp, lacy rice-flour and coconut-milk cookies fried in a rose mould – a Kerala Christmas classic.
Prep: 15 min | Resting: 30 min | Cook: 30 min | Total: 1 hr 15 min
Yield: About 30 cookies | Course: Snack | Cuisine: Kerala
Ingredients
- 1 cup (150 g) fine roasted rice flour
- ¾ cup (180 ml) thick coconut milk, plus more as needed
- 1 egg (see notes for eggless)
- ¼ cup (50 g) sugar
- A pinch of salt
- ¼ teaspoon green cardamom powder
- 1 teaspoon black or white sesame seeds
- Coconut or neutral oil for deep-frying
Instructions
- Whisk egg and sugar until dissolved. Add rice flour, salt and cardamom, then coconut milk gradually to make a smooth, thick-cream batter. Stir in sesame and rest 30 minutes.
- Heat oil to about 175 °C and heat the mould in the oil for 2 minutes.
- Drain the mould, dip three-quarters deep in batter, then lower into the oil. After 10–15 seconds, shake the cookie free and fry until light golden on both sides.
- Drain upside down on paper towels. Re-heat the mould in oil before each cookie. Cool completely and store airtight.
Notes
Eggless: omit the egg, add 1 tablespoon cornflour and 2–3 tablespoons extra coconut milk.
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❓ Achappam FAQs
Why is the batter not sticking to my achappam mould?
The mould isn’t hot enough or the batter is too thin. Heat the mould in oil for a full 2 minutes and thicken the batter with a spoon of rice flour.
Why won’t the cookie come off the mould?
Usually the batter went over the top of the mould, or it’s too thick. Dip only three-quarters deep and thin the batter slightly.
Can I make achappam without eggs?
Yes. Leave out the egg and add 1 tablespoon cornflour plus a little extra coconut milk. Eggless achappam are slightly denser but still crisp.
What’s the difference between achappam and kulkul?
Both are Christmas snacks. Achappam is a thin batter fried on a rose-shaped mould; kulkul is a dough rolled into small curls on a fork or comb and fried.
How long do rose cookies stay crisp?
Up to 3 weeks in an airtight tin at room temperature.