One of Christmas cookies I like very much. First time I tasted this cookie when a neighbor made for us in our home. At that time I was kid running to kitchen in between the games and snatching whatever was kept on the dining table. Now achappam is available throughout the year in the bakery. It is somewhat similar to Scandinavian rosette cookies. Usually it is made using an achappam mold, but the one my dad had bought for me is made of steel and the dough does not stick on it. So I used the one I bought from Amazon. It is a mold for rosette cookies. I made the achappam this way.
All purpose flour: 1 tablespoon ( I didn't add when I made second time)
Coconut milk: 1 ¼ cup
Water: ¼ cup
Salt: ¼ teaspoon
Egg: Half of one egg
Baking powder: ¼ tsp
Sugar: ¼ cup
Black Sesame seeds: 1/2 tablespoon
Oil for frying
How I made
Heat oil in a thick bottom pan and put mold also in oil while heating. When oil is smoking hot, dip achappam mold into the batter and again put in oil with batter. Achapam begin to leave from mold as it starts cooking. If it not dot detach by itself from the mold, use a skewer to help to detach, and continue to cook them until it become crisp and slightly brown in color It takes about 1 minutes to each . Remove them using a skewer and drain extra oil in paper towel. When it completely cooled, store it in an air tight container.
Note: I skipped all purpose flour while making second time.I didn't find any taste difference.
Make sure you drain the oil before dipping mold in the batter, otherwise it won't stick to the mold.
Preparation time: 1 hour
Verdict: Tasty, Crispy
Will you make it again: Yes I will