Achappam-Rosette Cookies

Ingredients

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. 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 it is difficult, use a fork to help release it).Cook until golden, turning once in between. Take it using a fork 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. Happy Cooking!EndFragment