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CHRISTMAS RECIPES-INDIAN SHORTEATS-Rose Cookies

Updated on December 5, 2012

Fresh Crunchy ROSE COOKIES

Rose Cookies
Rose Cookies
Rose cookie mold
Rose cookie mold

Christmas in India is never complete without the traditional shorteats, made only during the season in Christian homes. Kulkuls and rose cookies,find their place along with doughnuts and cakes. Large quantities are prepared and stored in airtight containers in the week before Christmas to be distributed among friends and relatives. Rose cookies and kulkuls are a hot favorite and here is the recipe for rose cookies. Be fore warned that this recipe calls for utmost patience and perseverance on your part. If you do not have these in good measure, you would do well to refrain from experimenting. However, you could get it right after a few attempts. Stick to small quantities until then and be prepared to throw away if unsuccessful. Making these is a bit tricky, but once you got them right, your family will enjoy the crunchy, crispy rose cookies, and ask for more.

Holiday Special-Rose Cookie Moulds-Iron & Aluminium

Kitchen Supply 7294 Rosette Iron 7 Piece Set, Holiday
Kitchen Supply 7294 Rosette Iron 7 Piece Set, Holiday

Light and easy rosettes to please all members of the family,with their favorite shapes for the holidays.Snowflake, bell,angel,star,tree.

 

ROSECOOKIES RECIPE

Ingredients :

All Purpose Flour / Maida ----1/2 Kg

Rice Flour(optional)---- 1/4 Kg

Sugar---- 200 gm

Coconut Milk---- 1cup

Salt---- 1/2 tsp

Baking Powder---- 1 tsp

Eggs---- 6

Vanilla Extract ----1 tsp

Cake Seeds/Sesame seeds(optional)----few

Oil to fry : You can use Canola/Sunflower/Peanut Oil

Equipment Needed : Rose Cookie Mold - This is made of cast iron or non stick. The mold is floral shape with a strong wire handle attached for you to hold. The floral mold moves freely and is manipulated in and out of the batter or hot oil by holding the wire handle tightly.

Method :

Step 1

Extract coconut milk. Break a coconut, and grind the meaty portion in a heavy-duty mixer-grinder along with a little water. Add more water and strain this ground coconut mixture using a strainer. The white liquid that you are left with is the coconut milk. Measure and keep aside. You can use milk instead of the coconut milk for this recipe.

Step 2

Beat the eggs well and mix in coconut milk and sugar, until all sugar is dissolved. Add the rest of the ingredients given to form a smooth batter that is slightly thick. You may choose to add in the rice flour as well. This makes the rose cookies crunchier. If you are not familiar with coconut milk, don't despair. Substitute with milk. Coconut milk just makes it tastier.

Step 3

Heat oil in a deep Kadai(Indian Wok) or fryer, till smoking point.

Dip the empty rose cookie mold into the hot oil. When it gets sufficiently hot,, dip it into the rosecookie batter, about 3/4 ths way up the mold. It will make a hissing sound as the mold hits the batter. Quickly remove the mold from the batter and immerse in the hot oil again. Wait for a couple of seconds and then shake the mold to free the batter into the hot oil. The batter appears in the shape of the mold - a flower round. Repeat the process of heating the mold in the hot oil, dip half-way or three-fourths into the batter, and back to the hot oil. A couple of seconds and free another rosecookie from the mold. You will have to work quickly so as to have your fryer full of rose cookies all in about the same time so that they fry evenly on both sides. If you are a bit slow, your oil can get extremely hot and some of the rose cookies can burn quickly(because of the sugar content), even before you have completed putting in your batch of rosecookies. Deep fry until golden brown only and remove onto paper towels to absorb excess fat. Continue in batches until all the batter is exhausted.

Hot Tip : Your oil must be sufficiently hot before you dip the mold into it, and then let it hiss as you put it into the batter. Otherwise, the batter will not stick to the mold, but slip off. I use peanut oil or sunflower oil.

Coconut Milk

Native Forest Organic Classic Coconut Milk, 13.5-oz. Cans (Count of 12)
Native Forest Organic Classic Coconut Milk, 13.5-oz. Cans (Count of 12)

Organic coconut milk imparts a delicious flavor to the rose cookies.

 

Comments

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    • profile image

      Heather Browne 

      13 months ago

      Nice recipe n great lay out

    • Purple Perl profile imageAUTHOR

      Purple Perl 

      6 years ago from Bangalore,India

      Serena,

      Rose cookie molds are available in cast iron and cast aluminum. You can order them from the Amazon capsule above.

      Happy cooking and baking for the holidays.

    • profile image

      Serena 

      7 years ago

      Hello,

      I saw your website and your wonderful recipes. I would like to order a ROSE COOKIE MOLD OR CUTTER

      where can I get one? do you sell this item or do you know where I can get it? I live in California.

      Thank you very much and best wishes for the holidays.

    • Atlanta SEO Consu profile image

      Atlanta SEO Consu 

      7 years ago from Atlanta Georgia

      Great hub, nice lay out and sentence structure.

    • profile image

      Jalus 

      8 years ago

      These look delicious! If my sister comes to visit for the holidays this year I will definitely have her try this recipe out!

    • prasetio30 profile image

      prasetio30 

      8 years ago from malang-indonesia

      I really liked your recipes. It sound delicious. You have different presentation. That's make your recipes looks special. Thanks for share with us. Take care!

      Prasetio

    • Purple Perl profile imageAUTHOR

      Purple Perl 

      8 years ago from Bangalore,India

      Yes SteveoMc, these cookies are yummy and gone as they arrive at the table. Worth perfecting the recipe.

    • SteveoMc profile image

      SteveoMc 

      8 years ago from Pacific NorthWest

      OH those look yummy! I wish I had some right now. It sounds like it takes a practiced hand to make these.

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