Rose Cookies
Ingredients
- Maida – 1 kg
- Coconuts – 2
- Eggs – 6 (Whites to be whisked briskly till stiff and gradually added to the thin batter)
- Sugar – 200 g
- Vanilla essence
- Cake seeds
- Oil for deep frying
- 2-3 Rose cookie moulds (should be washed in soapy hot water and soda to remove any grime and dirt and then let it dry thoroughly. This can be done first, so that it gets time to air out before you begin to use it).
Instructions
- Sift the flour and keep aside.
- Prepare the coconut milk by boiling it in 1 litre water.
- Grate the coconut and add to hot water.
- Strain and keep aside to cool to room temperature. Coconut milk is ready.
- Whisk the egg whites briskly till stiff. Keep aside.
- Now add the coconut milk to the flour and continuously mix so that there are no lumps at all.
- To this add the sugar, vanilla essence and cake seeds.
- Then gradually fold in the beaten egg whites and mix again. Keep this batter aside for an hour to rest.
- Meanwhile put on the oil for deep frying in a deep kadai/wok and heat it.
- When the oil becomes hot, dip in the cookie moulds to become hot as well.
- After 5 minutes remove the mould from the oil and dip it in the batter (which is again mixed before putting in the moulds) till it covers half the height of the mould.
- Now put the mould back into the hot oil and gently shake the mould till the batter leaves the sides of the mould and the cookie is formed.
- Fry the cookie on both sides until light brown and then set it aside in a vessel.
Notes
- You could use a metal spoke/thick wire to help remove the cookie batter from the mould, if it gets stuck.
- Remember to gently begin shaking the mould in the oil just 10 seconds after putting it in the oil, if not the batter will get stuck to the mould.
- Allow the cookie to fry till light brown on both sides and then remove from the oil and keep to drain.
- Repeat this process till all the batter is over. Keep mixing the batter often.
- The thicker the batter, the better the cookies form.
- The rose cookie moulds should be boiled in water to clean the residue. Add detergent to the water so that all residue gets cleaned. A clean mould ensures easy cookie formation.
NOTE: Excess sugar will make the batter stick to the mould. It will also make the cookies turn dark brown soon. Therefore, taste the batter before adding more sugar. In other words, the lesser the sugar, the better the cookies.
