### TranslatedIngredients: 3 cups Rice flour,1 cup Icing Sugar - powdered,1 teaspoon Fennel seeds (Saunf),1 pinch Salt,1 3/4 cup Coconut milk,1 Whole Eggs,Sunflower Oil - for deep frying ### PrepTimeInMins: 20 ### CookTimeInMins: 15 ### TotalTimeInMins: 35 ### Servings: 10 ### Cuisine: Kerala Recipes ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To prepare Achappam Recipe | Kerala Style Fried Rose Cookies, sift flour through a sieve.In a large mixing bowl, add coconut milk and transfer the flour slowly while you keep stirring in a spatula to make a fine batter.Beat eggs in a bowl till fluffy and add it into the flour batter.Now start adding powdered sugar gradually and whisk the batter using an electric blender to avoid lumps and make a fine and smooth batter.If you find the batter to be too thick, you can adjust it with more coconut milk.Add fennel seeds and pinch of salt and give a quick stir to the batter.The consistency of the batter should neither be too thick nor too thin. Now take a thick bottomed broad frying pan and heat oil. As soon as the oil gets heated up nicely, immerse the iron/steel mold into it completely and hold on for a minute.Now take out the hot mold and immediately immerse it in the flour batter. Make sure the mold is only 3/4 immersed in batter, to ease the cookies to to transferred to oil when they are being fried.Now again dip the batter coated on the mold in hot oil completely and hold on for a minute or two, till the batter gets golden and crispy. As soon as the batter is cooked it will detach from the mold itself. Remove the mold and carefully take out the achappam from oil using a perforated ladle.Transfer the achappam to a kitchen towel to absorb excess oil.Repeat the same process with rest of the batter.Serve these Kerala Style Fried Rose Cookies (Achappam) as an evening snack along with smoothie