Coconut milkas needed for consistency~0.5-0.75 cupsest.
Waterif needed~0.25-0.5 cupsest.
Ghee (for mold preparation)~2-3 tbspest.
Steps
1
Add half a cup of rice flour to a mixing bowl. Ensure the flour is very fine with no lumps or coarse particles, as this is crucial for proper cookie formation.
2
Use a whisk to combine the rice flour with half a cup of all-purpose flour and two teaspoons of crushed black cardamom (or white cardamom). The whisk helps prevent lumps.
3
Prepare fresh coconut milk by grinding grated coconut with water in a blender until fine, then strain to extract the milk. If needed, grind the leftover coconut residue again with water to extract more milk.
4
Gradually add the coconut milk to the dry mixture, combining slowly with a whisk to avoid lumps. Add the milk in small portions at a time rather than all at once.
5
Mix the batter until smooth and uniform in consistency, similar to the texture of all-purpose flour. The batter should neither be too dry nor too wet.
6
Test the batter consistency: dip a spoon into the batter and it should have a thin layer adhering to it, indicating the correct consistency for piping.
7
Grease the achu mold thoroughly with ghee and heat it well so the batter adheres properly during pressing.
8
Fill the hot mold with batter and use the mold's mechanism to press the batter, forming the characteristic rose-shaped cookies.
9
Slide the formed cookie directly from the hot mold into a pan with hot oil and fry over medium heat until golden brown and crispy.
10
Continue with the remaining batter, repeating the molding and frying process until all the mixture is used.
11
Drain the cooked cookies on paper towels and let them cool. They will become even crispier as they cool and maintain their beautiful rose shape.
PrimedTableBETA
