Kerala Traditional Style Achappam: The Famous Christmas Snack
Image Credit: Image credit: Shutterstock| Achappam

Kids always search for the snacks first, whether it's a special occasion or just a regular day. They always demand the ideal snack, which is finest when it is sweet or mildly sweet, whether they are playing, going on a picnic, or just refreshing their mood. Christmas snacks for kids shouldn't need hours of preparation. Achappams are those traditional fried cookies in the shape of a rose that are prepared especially during Christmas in Kerala Christian houses. They are commonly known as rose cookies or appams (bread), and they are produced with iron known as "Achu" (molds). It is enhanced by the cookies' subtle sweetness. They are deep-fried, and they can be kept for months in sealed jars. Many people use sesame seeds, cumin seeds, or fennel seeds to flavour it. The recipe preparation is a little difficult, but the components are readily available. Once learned, preparing Achappam is unquestionably helpful every winter! As an evening snack, pair these Kerala Style Fried Rose Cookies (Achappam) with a smoothie or masala chai. 

Image credit: Shutterstock

Acchapam or the Kerala Rose Cookies are distinctive snacks enjoyed by Christians in Syria, it is thought to have Dutch influences. On significant occasions like Christmas and weddings, it is a need for Christians in Kerala to eat a snack. Since then, it has expanded to South East Asia, where it is known locally by a variety of names, including kuih loyang (brass), acuan (mould), cap (stamp), bunga ros (rose flower), bunga durian (durian flower), goyang (shake), kembang loyang, dok jok (water lettuce), etc.

When making achappam, patterned irons or moulds are used to create the desired size, shape, and surface appearance. A crisp shell is formed around the iron by heating it to a very high temperature in the oil, dipping it into the batter, and then returning it to the hot oil. The cookie separates from the iron and is then taken out of the oil. The ingredients for the achappam batter are a mixture of rice or wheat flour, eggs, sugar, and coconut milk.

In addition to being frequently seasoned with sesame, cumin, and cardamom, achappam can be eaten simple.


1 cup  - Coconut milk 

4 - Egg 

4tbsp - Sugar 

2 tsp  - Cumin seed


Beat the eggs in a large mixing bowl until they are frothy. Add the sugar and stir well.

Salt and cumin seeds are added and properly combined.

Mix the coconut milk into the bowl with the beaten eggs before adding the rice flour.

Making a fine batter requires adding gradually while continuing to whisk with a spatula.

The batter's consistency should be just right—neither too thick nor too thin.

Grab a pan. Fill it with oil. Oil heating. Create a mould for achappams. It should go in the oil. Fry it up.

Up till all of the achappam mould has been fried, continue with the process. Drain the oil from it.

As an evening snack, serve these Kerala-style achappam with tea masala chai.