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4 cups - oil for deep frying + 1/2 cup oil
500 gms -
350 gms -
250 ml -
Or as required
1 tsp - baking soda
250 gms - powdered
or as required
a pinch of salt
1 tbsp -
1 tbsp - vanilla essence (optional)
How to Make Rose Cookies
Take two different deep frying pans one with 4 cups oil and other one with 1/2 cup oil.
Place one with more oil on medium heat high and the one with less oil on high heat.
Immerse the rose cookie iron cast flower mould in the second pan with 1/2 cup oil.
Now take a mixing bowl sift flour, rice flour, salt, powdered sugar and eggs.
Also add coconut milk in little quantity. Whisk the batter nicely.
Now the batter shouldn't be too thick nor too thin. It should be like dosa batter. Add coconut milk as per the consistency it should be pouring consistency but not thin.
Add cardamom powder, vanilla essence and baking soda.
Now remove the immersed iron mould from hot oil and dip half way in the batter and fry in hot oil.
Now shake the mould gently and the cookie will slide away.
Fry only one or two at the time don't cluster with too many.
Fry until crisp and light brown from both sides.
Repeat the same with the rest of batter.
Re-heat the iron mould into hot oil immerse in batter and then deep fry the cookie.
Place cookies on absorbent napkins and allow them to come to room temperature.
Store into an airtight container.
Ensure you fry the cookie on medium heat else they might burn.
It's important to immerse the mould in hot oil else the batter won't stick. If the cookie if not sliding from the mould don't panic remove separately with the help of knife. Again re-heat the mould.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.