Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

December 20, 2008

ROSE COOKIES

ROSE COOKIES Ingredients ½ kg refined flour or maida                    250 grams rice flour (optional)                               1 cup coconut milk                                 200 grams […]
ROSE COOKIES
Ingredients
½ kg refined flour or maida                   
250 grams rice flour (optional)                              
1 cup coconut milk                                
200 grams sugar                              
6 eggs beaten well                                 
½ teaspoon salt                        
1 litre oil for frying                                
1 teaspoon vanilla essence      
1 teaspoon baking powder
Mix all the ingredients together to form a smooth slightly thick batter.
Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.
Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mould
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Article written by Bridget White-Kumar
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