Rose Cookies With Egg / Achappam

Ingredients

Rice flour - 1 cup

All purpose flour - 3/4 cup

Thick coconut milk - 1 cup

Sesame seed - 1 tsp

Cardamom powder - 1/2 tsp

Egg - 1

Thin coconut milk as required



Method

In a bowl mix together rice flour, all purpose flour, sesame seed, cardamom powder, one beaten egg and thick coconut milk. Mix it all, add thin coconut milk if required. If the batter is little thin then add 1 to 2 tbl.sp of rice flour and mix it well.

Leave it to rest for 10 to 15 minutes.

Take a rose cookie mould and dip in hot oil for sometime and then dip it in the batter but not fully.

Put it in the oil and fry it as shown in the video. You can use fork or knife to remove cookie or just shake it. Fry in oil till golden brown in color. remove and let it cool down. store it in air tight container.

Refrigerator Cookies

Ingredients

Unsalted butter – 4 tbl.sp

Powdered Sugar – ½ cup

Baking soda – ¼ tsp

Refined flour/maida – 2 cup

Salt – ½ tsp

Vanilla essence – 1 tsp

Cinnamon powder – ½ tsp

Method

Sieve refined flour, baking soda, cinnamon powder and salt.

Beat together unsalted butter, powdered sugar and vanilla essence until creamy.

Gradually add flour mixture and knead it like dough.

Divide it into two balls and roll it like roti.

From one end star rolling in a circular motion and cover it with a plastic or butter paper.

Refrigerate it overnight.

Next day, cut into thin round slices. Greased the tray with butter and bake it in the oven for about fifteen minutes.