ACHAPPAM | ROSE COOKIES

1. Rice powder- 2 cups
2. Thick coconut milk- 1 cup
3. Sugar-2 to 3 tbsp( or according to taste)
4. Salt- 1 pinch
5. Black sesame seeds- 1tsp
6. Water- as required
7. Egg- 1 no
8. Oil for deep frying

Method

• Combine together rice powder,coconut milk,sugar,salt ,sesame seeds and water as required to form a thick batter( like idli batter).
• Add egg and beat well until combined.
• Heat oil in a pan and dip achappam mould into the oil.( wait until the mould gets really hot)
• Dip 3/4 th of the mould into the batter ,lift it up and dip it into the hot oil.After about 3 to 4 seconds,lightly shake the mould to release the achappam.( if you are finding it difficult ,use a skewer to help release it).Cook until golden,turning once in between.
• Remove it using a slotted spoon and drain on to a paper towel.
• Repeat until the whole batter is used up.
• Note: Make sure the mould is well heated before dipping into the batter each time.