50+ Traditional Easter Kerala Dinner Recipes to Delight Your Family

Easter celebrations in Kerala are nothing short of a grand feast, blending tradition, community, and culinary artistry.

Known for its vibrant and diverse cuisine, Kerala transforms Easter dinner into a symphony of flavors that reflect the region’s cultural richness.

From comforting coconut milk-based stews to aromatic biryanis, Easter dinner tables in Kerala are adorned with a variety of dishes that cater to every palate.

Whether you’re looking for iconic recipes like Kerala Chicken Roast or unique vegetarian delights such as Vegetable Kurma with Puttu, this curated list of over 50 recipes will inspire your Easter menu.

Perfect for large gatherings or intimate family dinners, these recipes ensure you celebrate Easter with authentic flavors, bringing joy and togetherness to your festive table.

50+ Traditional Easter Kerala Dinner Recipes to Delight Your Family

Kerala’s Easter dinner is more than just a meal; it’s a celebration of culture, tradition, and togetherness.

The variety of dishes, from indulgent meat roasts to refreshing vegetarian curries, showcases the culinary expertise passed down through generations.

This extensive collection of 50+ recipes offers something for everyone, ensuring your Easter dinner is both memorable and delicious.

By incorporating these recipes into your Easter feast, you not only honor Kerala’s rich food heritage but also create an atmosphere of joy and community.

Whether you’re a seasoned cook or a beginner, these dishes promise to elevate your festive table with the true essence of Easter in Kerala.

Easter Appam with Chicken Stew

Appam with Chicken Stew is a quintessential Kerala dish, especially for Easter. The lacy, soft appams paired with a creamy, coconut-milk-infused chicken stew symbolize the culinary tradition of Kerala’s Syrian Christian community. This meal is not only delicious but also a perfect blend of mild spices and tropical flavors, making it an ideal Easter dinner recipe.

Ingredients for Appam:

• 2 cups rice
• 1/4 cup cooked rice
• 1/2 tsp yeast
• 1 tsp sugar
• Salt to taste

Ingredients for Chicken Stew:

• 500 g chicken, cut into pieces
• 1 cup thick coconut milk
• 2 cups thin coconut milk
• 1 onion, sliced
• 2 green chilies, slit
• 1-inch ginger, julienned
• 2-3 cloves garlic, minced
• 1 carrot, diced
• 2 potatoes, cubed
• Whole spices (1 cinnamon stick, 4 cloves, 2 cardamoms)
• 2 tbsp coconut oil
• Curry leaves
• Salt and pepper to taste

Preparation of Appam:

1. Soak rice for 4-5 hours. Grind with cooked rice to a smooth batter.
2. Dissolve yeast and sugar in warm water. Add to the batter and ferment for 6-8 hours.
3. Add salt, mix well, and pour batter into an appam pan. Swirl to form lacy edges. Cover and cook until done.

Preparation of Chicken Stew:

1. Heat coconut oil and sauté whole spices. Add onion, ginger, garlic, and green chilies.
2. Toss in chicken pieces, followed by thin coconut milk. Simmer until chicken is cooked.
3. Add carrots, potatoes, and cook until tender. Pour in thick coconut milk, season with salt and pepper, and simmer until creamy.
4. Garnish with curry leaves.

Easter Appam with Chicken Stew is a comforting and hearty dish, encapsulating the essence of Kerala’s Easter traditions. The appams are soft and delicate, while the stew’s rich, creamy flavor will transport you straight to Kerala’s festive kitchens.

Mutton Ishtu (Mutton Stew)

Mutton Ishtu is another favorite for Kerala’s Easter dinner, celebrated for its luxurious flavors and rich texture. This traditional dish highlights the use of freshly extracted coconut milk and subtle spices that enhance the tenderness of the mutton. Paired with palappam or bread, Mutton Ishtu is a crowd-pleaser for festive occasions.

Ingredients:

• 500 g mutton, cut into small pieces
• 2 cups thin coconut milk
• 1 cup thick coconut milk
• 1 onion, sliced
• 2 green chilies, slit
• 1-inch ginger, minced
• 3 cloves garlic, minced
• 1 cinnamon stick
• 3 cardamoms
• 4 cloves
• 2 tbsp coconut oil
• Curry leaves
• Salt and pepper to taste

Preparation:

1. Heat coconut oil in a pan, add whole spices, and sauté until aromatic.
2. Add onions, ginger, garlic, and green chilies. Sauté until onions are translucent.
3. Add mutton pieces and stir well. Pour in thin coconut milk, cover, and cook until the mutton is tender.
4. Stir in thick coconut milk, season with salt and pepper, and simmer until the stew thickens.
5. Garnish with fresh curry leaves.

The Mutton Ishtu, with its mild yet indulgent flavors, is a stellar addition to any Easter dinner. Its velvety coconut base beautifully complements the juicy mutton, creating a dish that’s both comforting and festive.

Kerala Roast Duck Curry

Kerala Roast Duck Curry is a luxurious Easter dish that embodies the state’s culinary brilliance. The bold flavors of the roasted duck combined with aromatic spices and a touch of coconut make this curry an unforgettable centerpiece for your Easter dinner. This dish represents the richness and heritage of Kerala’s Syrian Christian community.

Ingredients:

• 1 whole duck, cleaned and cut into pieces
• 2 onions, sliced
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 2 tbsp coriander powder
• 1 tbsp chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp fennel seeds
• 1 cup thin coconut milk
• 1 cup thick coconut milk
• 3 tbsp coconut oil
• Curry leaves
• Salt to taste

Preparation:

1. Marinate duck pieces with turmeric, salt, and a little chili powder. Roast in coconut oil until golden brown. Set aside.
2. In the same pan, add fennel seeds, followed by onions. Sauté until golden brown.
3. Add ginger-garlic paste, tomatoes, and powdered spices. Cook until the oil separates.
4. Add roasted duck and thin coconut milk. Cover and cook until the duck is tender.
5. Stir in thick coconut milk and garam masala. Simmer for 5 minutes.
6. Garnish with curry leaves.

Kerala Roast Duck Curry is the epitome of Easter luxury. The rich and aromatic gravy perfectly complements the succulent duck, making it a show-stopper on your festive dinner table. Serve it with appam or rice, and enjoy a dish steeped in tradition and flavor.

Traditional Easter Kerala Dinner Recipes

Easter in Kerala is synonymous with sumptuous feasts and hearty celebrations. With a vibrant mix of cultural and culinary traditions, these meals highlight the harmonious blend of spices and techniques that make Kerala’s cuisine so unique. Here are three more delectable Easter dinner recipes to enrich your festive table.

Malabar Fish Curry

Malabar Fish Curry is a classic Kerala dish known for its tangy, spicy flavors and rich aroma. The use of tamarind, coconut milk, and freshly ground spices makes this curry a star on any festive menu. Perfect when paired with rice or appam, this dish is a must-have for your Easter feast.

Ingredients:

• 500 g fresh fish (seer fish, pomfret, or kingfish)
• 2 onions, sliced
• 2 tomatoes, chopped
• 1 cup coconut milk
• 1 small ball of tamarind (soaked in water)
• 1 tbsp chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp fenugreek seeds
• 2 tbsp coconut oil
• Curry leaves
• Salt to taste

Preparation:

1. Heat coconut oil in a clay pot or pan. Add fenugreek seeds and curry leaves.
2. Add sliced onions and sauté until golden. Stir in tomatoes and cook until soft.
3. Add chili powder, coriander powder, turmeric powder, and salt. Mix well.
4. Pour in tamarind water and bring to a boil. Add fish pieces and cook on medium heat until tender.
5. Add coconut milk, simmer for 5 minutes, and garnish with fresh curry leaves.

Malabar Fish Curry is a vibrant, flavorful dish that balances spice, tang, and creaminess. Its authentic taste, enhanced by the richness of coconut milk, will transport you to Kerala’s coastal kitchens.

Thalassery Biryani

Thalassery Biryani is a fragrant and flavorful one-pot meal that hails from the Malabar region of Kerala. This dish is an iconic choice for festive occasions like Easter, with its perfectly cooked rice layered with spiced meat and caramelized onions. Its unique preparation makes it a standout on the dinner table.

Ingredients:

• 500 g chicken or mutton
• 3 cups basmati rice
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 cup yogurt
• 1/4 cup mint leaves, chopped
• 1/4 cup coriander leaves, chopped
• 1 tbsp biryani masala
• 2 tbsp ghee
• 3 cups water
• Salt to taste

Preparation:

1. Marinate the chicken or mutton with yogurt, ginger-garlic paste, biryani masala, and salt. Set aside.
2. Heat ghee in a pot, fry sliced onions until golden, and set aside for garnishing.
3. In the same pot, add marinated meat and cook until tender. Add tomatoes, mint, and coriander leaves. Cook until aromatic.
4. In another pot, cook rice with water and salt until 70% done.
5. Layer the meat curry with rice, top with fried onions, and seal the pot. Cook on low heat for 20 minutes (dum cooking).

Thalassery Biryani is a festive masterpiece, combining tender meat, aromatic rice, and a symphony of spices. Each bite captures the joy and warmth of Easter celebrations in Kerala.

Kerala Parotta with Beef Fry

Kerala Parotta with Beef Fry is an indulgent combination that is perfect for a celebratory Easter dinner. The flaky, soft layers of parotta paired with spicy, tender beef fry create a match made in culinary heaven. This dish is a favorite among Kerala’s Christian families during festive gatherings.

Ingredients for Kerala Parotta:

• 3 cups all-purpose flour
• 1 tsp sugar
• 1/2 tsp salt
• Water, as needed
• 2 tbsp oil

Ingredients for Beef Fry:

• 500 g beef, cut into small pieces
• 1 onion, sliced
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tbsp chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp vinegar
• Curry leaves
• Coconut oil

Preparation of Parotta:

1. Mix flour, sugar, salt, and water to form a soft dough. Knead well and rest for 2 hours.
2. Roll out small portions into thin discs, layer with oil, and coil into spirals. Flatten and cook on a hot griddle until golden.

Preparation of Beef Fry:

1. Marinate beef with chili powder, turmeric, coriander powder, garam masala, and vinegar. Pressure cook until tender.
2. Heat coconut oil, sauté onions, green chilies, and ginger-garlic paste until aromatic.
3. Add cooked beef and curry leaves. Fry on medium heat until crispy and brown.

Kerala Parotta with Beef Fry is an irresistible combination that exudes the festive spirit of Easter. The buttery parotta and flavorful beef fry are sure to be the highlight of your dinner spread.

Traditional Easter Kerala Dinner Recipes

Kerala’s Easter dinner is a feast of flavors, rich in tradition and culinary expertise. Each dish reflects a unique blend of spices, ingredients, and cooking methods that make the celebration truly special. Below are three more enticing recipes that can elevate your Easter dinner.

Kerala Style Prawns Roast

Kerala Style Prawns Roast is a fiery and flavorful dish that captures the essence of coastal Kerala. Fresh prawns are marinated with spices, cooked to perfection, and coated in a thick, aromatic masala. This dish, often served as a side or main course, is a hit during Easter feasts, complementing rice or appam beautifully.

Ingredients:

• 500 g prawns, cleaned and deveined
• 1 tbsp chili powder
• 1/2 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 2 onions, sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1/2 tsp fennel seeds
• 1 tbsp garam masala
• 2 tbsp coconut oil
• Curry leaves
• Salt to taste

Preparation:

1. Marinate prawns with chili powder, turmeric powder, ginger-garlic paste, and salt. Set aside for 15 minutes.
2. Heat coconut oil in a pan, add fennel seeds and curry leaves. Sauté until aromatic.
3. Add onions, green chilies, and sauté until golden. Stir in tomatoes and cook until soft.
4. Add marinated prawns and cook on medium heat until they are tender and the masala thickens.
5. Sprinkle garam masala, mix well, and garnish with fresh curry leaves.

Kerala Style Prawns Roast is a spicy delight that showcases the bold flavors of Kerala’s seafood cuisine. Its fiery masala and succulent prawns make it an irresistible addition to any Easter dinner table.

Erachi Varattiyathu (Spicy Kerala Beef Roast)

Erachi Varattiyathu is a traditional Kerala beef roast packed with robust flavors. This dish is slow-cooked with aromatic spices and caramelized onions, resulting in tender, flavorful meat. Perfect as a centerpiece for your Easter dinner, this recipe pairs wonderfully with Kerala parotta, appam, or ghee rice.

Ingredients:

• 500 g beef, cubed
• 2 onions, sliced
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 2 tomatoes, chopped
• 1 tbsp chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp coconut oil
• Curry leaves
• Salt to taste

Preparation:

1. Pressure cook beef with turmeric powder, salt, and water until tender. Set aside.
2. Heat coconut oil in a pan, sauté onions, green chilies, and curry leaves until golden.
3. Add ginger-garlic paste, tomatoes, and powdered spices. Cook until the oil separates.
4. Add cooked beef, mix well, and roast on low heat until the meat is coated in the masala and slightly crispy.
5. Sprinkle garam masala and garnish with curry leaves.

Erachi Varattiyathu is a rich and flavorful dish that adds depth and tradition to your Easter dinner. Its spicy, caramelized flavors are sure to win over your guests and leave a lasting impression.

Kappa Vevichathu with Meen Curry (Mashed Tapioca with Spicy Fish Curry)

Kappa Vevichathu with Meen Curry is a quintessential Kerala dish loved for its rustic, comforting flavors. The creamy, buttery mashed tapioca pairs harmoniously with the tangy and spicy fish curry, creating a balanced dish that’s perfect for festive dinners. It’s a crowd-favorite on Easter menus, especially in coastal households.

Ingredients for Kappa Vevichathu:

• 500 g tapioca, peeled and cubed
• 2 green chilies, chopped
• 1/2 tsp turmeric powder
• 2 tbsp grated coconut
• 2 garlic cloves
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Ingredients for Meen Curry:

• 500 g fish (seer fish or mackerel)
• 2 onions, sliced
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 1 tbsp chili powder
• 1/2 tsp turmeric powder
• 1 small ball of tamarind (soaked in water)
• 1 cup water
• Curry leaves
• 2 tbsp coconut oil

Preparation of Kappa Vevichathu:

1. Cook tapioca with turmeric powder, salt, and water until soft. Drain and mash.
2. Grind grated coconut, garlic, and green chilies into a coarse mixture.
3. Heat coconut oil, sauté curry leaves, and mix with mashed tapioca and the coconut mixture.

Preparation of Meen Curry:

1. Heat coconut oil in a pan, sauté onions, ginger-garlic paste, and curry leaves.
2. Add tomatoes, chili powder, turmeric powder, and salt. Cook until the oil separates.
3. Add tamarind water and bring to a boil. Add fish pieces and simmer until cooked.

Kappa Vevichathu with Meen Curry is a soulful dish that brings the rustic charm of Kerala to your Easter celebration. The creamy tapioca and the bold flavors of the fish curry are a match made in heaven, making this dish a true delight for all seafood lovers.

Traditional Easter Kerala Dinner Recipes

Easter dinners in Kerala are an extraordinary culinary affair, reflecting the cultural vibrance and deep-rooted food traditions of the region. Each dish brings a unique medley of flavors, spices, and techniques that add to the festive cheer. Below are three more recipes to make your Easter celebrations delightful and memorable.

Mutton Stew with Appam

Mutton Stew with Appam is a classic Kerala dish often featured on Easter menus. The mild, creamy stew cooked in coconut milk is a perfect pairing for the soft, lacy appam. Its delicate flavors, infused with whole spices, make it a comforting yet indulgent meal for the festive season.

Ingredients for Mutton Stew:

• 500 g mutton, cubed
• 2 onions, sliced
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 cinnamon stick
• 3 cloves
• 2 cardamom pods
• 1 cup thick coconut milk
• 2 cups thin coconut milk
• 1 carrot, diced
• 1 potato, cubed
• Curry leaves
• 2 tbsp coconut oil
• Salt to taste

Ingredients for Appam:

• 2 cups raw rice (soaked)
• 1/2 cup grated coconut
• 1/4 tsp yeast
• 1 tbsp sugar
• Salt to taste

Preparation of Mutton Stew:

1. Heat coconut oil, add cinnamon, cloves, cardamom, and curry leaves. Sauté until aromatic.
2. Add onions, green chilies, and ginger-garlic paste. Cook until golden.
3. Add mutton, thin coconut milk, and salt. Pressure cook until tender.
4. Add carrots and potatoes. Cook until soft, then stir in thick coconut milk. Simmer for 5 minutes.

Preparation of Appam:

1. Grind soaked rice and coconut into a smooth batter. Add yeast, sugar, and salt. Let it ferment for 6-8 hours.
2. Heat an appam pan, pour a ladle of batter, and swirl to form a lace-like edge. Cover and cook until done.

The rich and creamy Mutton Stew, paired with the fluffy and soft Appam, is a match made in culinary heaven. This comforting dish will be a highlight of your Easter dinner, offering a perfect balance of spice and subtlety.

Kerala Duck Roast

Kerala Duck Roast is a traditional dish prepared during festive occasions like Easter. The duck is slow-cooked with a rich blend of spices and onions, giving it a deep, caramelized flavor. This dish pairs beautifully with ghee rice or Kerala parotta, making it a showstopper for your Easter feast.

Ingredients:

• 1 kg duck, cut into pieces
• 2 onions, sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tbsp chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp vinegar
• Curry leaves
• 2 tbsp coconut oil
• Salt to taste

Preparation:

1. Marinate duck with chili powder, turmeric powder, vinegar, and salt. Set aside for 30 minutes.
2. Heat coconut oil, sauté onions, green chilies, and curry leaves until golden brown.
3. Add ginger-garlic paste and tomatoes. Cook until the tomatoes soften.
4. Add the duck pieces, cover, and cook on low heat until tender and the masala coats the meat. Sprinkle garam masala before serving.

Kerala Duck Roast is a flavorful and aromatic dish that adds a touch of grandeur to your Easter spread. Its bold flavors and succulent texture make it an unforgettable addition to the festive table.

Vegetable Kurma with Puttu

Vegetable Kurma with Puttu is a wholesome and delightful combination perfect for Easter dinner. The spicy, coconut-based kurma, loaded with mixed vegetables, complements the soft and fluffy puttu (steamed rice cakes) perfectly. This pairing is a favorite among vegetarians and is a comforting yet celebratory dish.

Ingredients for Vegetable Kurma:

• 1 cup mixed vegetables (carrot, beans, peas, and potatoes)
• 1 onion, sliced
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1/2 cup grated coconut
• 2 tbsp poppy seeds
• 1 tsp fennel seeds
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp coconut oil
• Curry leaves
• Salt to taste

Ingredients for Puttu:

• 2 cups rice flour
• 1/2 cup grated coconut
• Warm water
• Salt to taste

Preparation of Vegetable Kurma:

1. Grind coconut, poppy seeds, and fennel seeds into a smooth paste.
2. Heat coconut oil, sauté onions, green chilies, and curry leaves.
3. Add ginger-garlic paste, turmeric powder, and coriander powder. Cook until aromatic.
4. Add vegetables, salt, and water. Cook until soft, then stir in the coconut paste. Simmer for 5 minutes.

Preparation of Puttu:

1. Mix rice flour, salt, and warm water to form a crumbly texture.
2. Layer rice flour and grated coconut in a puttu maker. Steam for 10 minutes.

Vegetable Kurma with Puttu is a delightful and satisfying meal that highlights Kerala’s love for simple yet flavorful combinations. This vegetarian dish is a refreshing addition to your Easter dinner, offering a burst of flavors and textures.

Traditional Easter Kerala Dinner Recipes

Easter in Kerala is celebrated with a grand dinner that blends culinary tradition and creativity. The feast showcases a variety of dishes, from spicy roasts to comforting stews, making it a memorable experience for everyone. Here are three more exquisite recipes to make your Easter dinner truly exceptional.

Kerala Fish Molee (Fish Stew)

Kerala Fish Molee is a mild and creamy fish stew cooked in coconut milk and flavored with aromatic spices. This dish is a hallmark of Kerala’s coastal cuisine, offering a delicate balance of spice and creaminess. Its subtle flavors make it a perfect addition to your Easter dinner spread, pairing beautifully with appam or steamed rice.

Ingredients:

• 500 g fish fillets (seer fish or pomfret)
• 1 onion, sliced
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp turmeric powder
• 1 cup thick coconut milk
• 2 cups thin coconut milk
• Curry leaves
• 2 tbsp coconut oil
• Salt to taste

Preparation:

1. Marinate fish with turmeric powder and salt. Set aside for 10 minutes.
2. Heat coconut oil in a pan, sauté onions, green chilies, and curry leaves until soft.
3. Add ginger-garlic paste and tomatoes. Cook until tomatoes soften.
4. Pour thin coconut milk and bring to a boil. Add fish pieces and simmer until cooked.
5. Add thick coconut milk, mix gently, and cook for 2-3 minutes without boiling.

Kerala Fish Molee is a dish that brings sophistication to your Easter table with its rich, creamy flavors. Its comforting taste and velvety texture make it a favorite among guests, offering a true taste of Kerala’s coastal traditions.

Thalassery Chicken Biryani

Thalassery Chicken Biryani is a fragrant and flavorful dish that holds a special place in Kerala’s culinary heritage. Known for its unique preparation using fragrant Kaima rice, this biryani is mildly spiced yet incredibly rich in taste. It’s an excellent choice for an Easter dinner centerpiece, delighting both adults and children alike.

Ingredients:

• 500 g chicken, cut into medium pieces
• 2 cups Kaima rice (Jeerakasala rice)
• 2 onions, sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1/2 cup yogurt
• 1 tbsp chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 cup mint leaves, chopped
• 1/2 cup coriander leaves, chopped
• 3 cups water
• 3 tbsp ghee
• Salt to taste

Preparation:

1. Marinate chicken with chili powder, turmeric powder, yogurt, and salt. Set aside for 30 minutes.
2. Heat ghee in a pan, sauté onions until golden. Add ginger-garlic paste and tomatoes. Cook until soft.
3. Add marinated chicken, mint, coriander leaves, and garam masala. Cook until the chicken is tender.
4. Cook Kaima rice in boiling water with salt and drain.
5. Layer cooked rice and chicken masala in a pot. Cover and cook on low heat for 10 minutes.

Thalassery Chicken Biryani is an aromatic and visually stunning dish that will impress your guests. Its delicate yet rich flavors make it an ideal choice for a festive Easter meal, ensuring a fulfilling dining experience.

Achappam (Rose Cookies)

Achappam, or Rose Cookies, are crispy, sweet treats that add a delightful crunch to Kerala’s Easter celebrations. Traditionally made with rice flour and flavored with coconut milk and sesame seeds, these cookies are a festive favorite. Served as a dessert or snack, Achappam is perfect for rounding off an Easter dinner with a touch of nostalgia.

Ingredients:

• 2 cups rice flour
• 1 cup thick coconut milk
• 1/2 cup sugar
• 1 egg
• 1/2 tsp cardamom powder
• 1 tbsp sesame seeds
• Oil for frying

Preparation:

1. Mix rice flour, coconut milk, sugar, egg, cardamom powder, and sesame seeds into a smooth batter. The batter should be of pouring consistency.
2. Heat oil in a deep pan. Dip an Achappam mold into the hot oil and then into the batter, ensuring the batter coats the mold.
3. Dip the mold back into the oil. The cookie will detach and fry until golden brown.
4. Remove and drain excess oil. Cool and store in an airtight container.

Achappam is a crispy and flavorful addition to your Easter menu, bringing a touch of tradition and sweetness. These cookies not only satisfy dessert cravings but also evoke cherished memories of festive celebrations in Kerala households.

Note: More recipes are coming soon!