Rose Cookies

Recipe by
Total Time:
35 mins
Serves:6
Rated 4.5 based on 100 votes
4.5
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Rate This Recipe
4.5

Ingredients

  • 4 cups - oil for deep frying + 1/2 cup oil
  • 500 gms - Refined flour (maida)
  • 350 gms - Rice flour
  • 250 ml - Coconut Milk Or as required 
  • 1 tsp - baking soda
  • 250 gms - powdered Sugar or as required
  • 5 - eggs
  • a pinch of salt
  • 1 tbsp - Cardamom powder
  • 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.