Achappam , Kerala Style Rosette Cookies

Initial Preparation:

1. Heat oil in a deep wide pan. Dip the rosette mould in hot oil for 2-3 minutes or until you start making the rosettes.

Batter Preparation:

1. Beat eggs in a large bowl.
2. Add ¾ portion of the coconut milk into the beaten egg and mix well.
3. Then add in the sugar and combine well.
4. Add the rice flour into the mixture and mix well.
5. Add in the remaining coconut milk, mix well until it reaches the dosa batter consistency.
6. Now add in the black sesame seeds, cumin Seeds, salt and mix well. Set aside for 15-20 minutes.

Making Rosette cookies:

1. Take small portions of the batter into a small bowl.
2. Once the mould is hot, take it out from the oil and dip ¾th portion of the mould into the batter. Don’t dip it completely.
3. Now take the mould from the batter and dip it immediately into the hot oil.
4. Shake the mould slightly after 15-20 seconds, to separate the rosette from the mould.
5. Fry both sides until golden brown and drain onto a paper towel.
6. Dip the mould again into the hot oil for 1-2 minutes, then into the batter and make rest of the rosettes.
7. Store in an airtight container up-to 4-5 weeks.

Tips:

• If you are using a new mould, or the mould which is not used for a long time, dip it in the oil(a bowl of normal oil, not in hot oil) for at-least 6-8 hours, overnight preferred.
• The mould must be dipped in hot oil before dipping it into the batter. Otherwise, the rosettes may not separate from the mould.

Makes about 35-40 Rosettes