Rose cookies (Achappam) are one of the most delicious and special sweet snacks I know. They are usually eaten on the holidays of Tishrei, but also throughout the year.
They are known world wide in many names such as: rosettes, buñuelos de viento, kembang, kokis, achappam, kuih rose cookies. Their origin is in South India, but some say that historically the origin is probably with Dutch Jews who immigrated to Cochin in the 15th century and there they got the unique taste of the local cardamom.
When I visited Cochin on my roots trip, I was amazed that you can buy achappam cookies and snacks in many street stalls and shops. I have tasted many types and I think our original is much more tasty!
Many years ago, even before I started the blog, and before the dayes of Instagram and YouTube, I wanted to make the cookies. I had the recipe, but I never saw my grandmother making them and unfortunately she passed away many years ago and I didn't had the chance to learn and ask.
I asked my mother-in-law and other older women in the community, and they all told me the same thing: it's very complicated and difficult and don't even try it. Each one of them tried to explain to me in her own way, and I thought I understood, but all the failed attempts proved to me that they were probably right and it's really complicated and its pitty that I'm experiencing a huge frustration . I really wanted my children to taste it and I was really upset that I couldn't, that all the attempts resulted with stuck dough, burned cookie and I can't understand what I'm not doing well.
And then one day I lay on my sofa and thought on all the actions I did during the attempts I made and tried to understand what I was missing. And suddenly...Eureka!!! I suddenly realized some important things:
The temperature of the oil should be accurate so that the cookies will not burn
You need to heat the iron mold well deep in the oil so that the batter will stick to it and then release when you return the mold in to the boiling oil
When dipping the mold in the batter, it should reach the top line of the mold and not pass it, otherwise the fried dough will not be able to release back to the oil
You have to work fast and not do anything else while you are doing it
Since then, I've taught hundreds of people how to make the cookies, I've made them in cooking competitions, in workshops, and I receive lots of photos from people who made them.
I prepare it on the Tishrei holidays, but also during the year, when I'm asked.
Today you can also buy stencils non-stick molds , which makes life much easier.
Ingridients:
1 cup of flour
2 eggs
1/2 cup of sugar
Pinch of salt
1 teaspoon ground cardamom
1/2 cup water or 1/2 cup coconut milk for a richer taste
1 teaspoon sesame seeds (optional)
Sunflower oil for frying (deep)
Method of preparation:
Put the dry ingredients in a deep bowl
Add the eggs and the liquid and mix all the ingredients well together into a thick paste, the water should be added gradually in order not to create a too liquid mixture. The texture should be like blinches.
Heat the oil (medium flame) in a wide pot so that you can prepare several flowers at the same time.
Take the metal mold and dip it in the hot oil for few minutes until it will be hot (yes!!!) This is the secret of the preparation: the metal heats up and then when you transfer it to the mixture - it sticks to it and is easily released when you return it to the hot oil.
Heat the mold well in oil and then shake off for 2 seconeds the remaining oil
Immediately dip the mold in to the mixture only until it reaches the upper edge of the mold.
Transfer directly back to the oil again until the dough separates from the mold
When the cookie turns golden, turn to the other side for a few more seconds, take it out and put on a grid or absorbent paper, and repeat the same for the next cookie.
You can watch the preparation Reel on my Instagram which passed a 1.5 million views https://www.instagram .com/p/CoMZWKGATen/
Please note:
Don't be bother with anything else while making the cookies!
The dough mixture should reach the height of the mold edge and it should not wrap the mold, otherwise it will not separate in the oil.
The color should be golden orange so make sure to turn in time.
You may need a few attempts before you get it right, especially until you reach the right temperature of the oil
Even if it seems discouraging at first, when you succeed the first time - you will be addicted
When the cookie cools down it becomes crunchy and this is the reqiuered wonderful texture that should be.
The cookies will kept for about a week in a well-sealed box.
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