Rose cookie is a traditional south Indian snack prepared for Christmas or to munch as a tea time snack, it’s a crispy crunchy deep fried snack, made with all purpose flour, a small quantity of rice flour, fresh coconut milk, sugar and egg, This sweet is made using a (metal) mould which will be in flower shape with a long handle to hold, Making this snack may be little tricky and practice, but it is very simple to make if you follow the right proportion, to make a scrumptious snack.
All purpose flour (maida) – 1 cup
Rice flour – 1/4 cup
Sugar – 3/4 cup (adjust to your taste)
Coconut milk – 1 1/4 to 1/1/2 cup as required
Sesame – 1 tsp
Egg – 1
Oil to deep fry
Rose cookie mould to make cookies
Sieve all purpose flour (maida) and rice flour and keep ready, keep all the other ingredients handy to start.
Break egg into a bowl, beat it with a blender/ with a egg beater until smooth,
add sugar, blend until it dissolves in it, add 3/4 portion of coconut milk beat together until sugar dissolves completely.
Add sieved flour into it, mix properly as there is no lumps in it,
Blend together nicely, add coconut milk to adjust the consistency, the consistency must be little thin compared to dosa batter consistency.
Add sesame into it, mix properly,
Heat oil in a wide pan, immerse the rose cookie mould in it, take care the oil must not be smoky, heat oil in a high flame until it becomes hot enough to deep fry, then make a medium flame,
Ensure the cookie mould is hot, immerse 3/4 of the cookie mould in the prepared batter, (not for a long time, until the batter is coated to mould) immediately (gently) drop it in the hot oil
Deep fry for a while, (gently shake the handle) naturally the cookie gets released /separate from the mould,
Deep fry until it turns to golden brown in colour, flip to the other side, fry until it turns to golden brown ( though it appears golden brown, it will be soft when it is hot, once cooled it becomes crisp )
Once done remove the prepared cookie with a slotted spoon, drain the excess oil in it, put it on a kitchen tissue to absorb excess oil in it, continue the same for the rest of the batter, you can make 2 or 3 cookies at a time, but every time the mould should be immersed in hot oil, to make next.
Once the rose cookies are cooled completely, transfer it to an air tight container for more than a week.
Enjoy Rose cookies as a tea time snack.
To make coconut milk please click on the link – http://ushaupchar.com/coconutmilk-recipe-i-to-make-or-to-prepare-coconut-milk/
Always cook in a medium flame, the oil must not be too hot or smoky. Every time drop the cookie mould in the hot oil, so that it will be easy to make the next.
You can make 2 or 3 cookies at a time if you get practiced, beginner can make one or two at a time.
Dip 3/4 of the mould in the batter, if you immerse fully it will be difficult to drop/ to separate the cookie in hot oil. (if it becomes so you can use a knife or a fork to separate it.)
You can add sugar to adjust to your taste, i have taken 3/4 cup of sugar, you can add little less than this quantity but not more than 3/4 cup.
You can add any of your favorite essence in preparation like rose /vanilla or without adding essence it taste great.
If the consistency of the batter becomes thin add 1 or 2 tsp of flour to make proper consistency, if the batter becomes thick add little water/coconut milk.
You can divide 1/2 portion of the batter and keep separately, while preparing cookies.