Ingredients
Dry Ingredients
- ½ cup (60 grams) all-purpose flour (maida)
- ¼ cup (30 grams) rice flour – fine and unroasted
- 3 tablespoons sugar
- ½ teaspoon sesame seeds – black or white
- ½ teaspoon cumin seeds
- ¼ teaspoon cardamom powder
- 2 pinches baking powder – optional
- 1 pinch salt
Wet Ingredients
- ½ cup canned coconut milk or homemade thick coconut milk
- ½ cup water or as needed
- 1 teaspoon coconut oil or melted butter
For Frying
- 1.5 cups coconut oil or any neutral oil for deep frying
Instructions
- Prepare the Batter: In a mixing bowl, combine the all-purpose flour, rice flour, and sugar. Add sesame seeds, cumin seeds, cardamom powder, baking powder if using, salt, and 1 teaspoon of coconut oil or melted butter. Pour in the coconut milk and water, then whisk or stir until you achieve a smooth, lump-free batter with a flowing consistency. Let the batter rest briefly to hydrate.
- Heat the Oil and Mould: In a kadai or deep frying pan, heat the oil for deep frying. Place the rose cookie mould into the hot oil and allow it to heat for about a minute to ensure it is thoroughly hot.
- Dip the Mould into Batter: Remove the hot mould from the oil, quickly dip it into the batter up to three-fourths of its height, ensuring not to coat the top edge. Immediately place the mould back into the hot oil.
- Release and Fry the Cookies: After a few seconds, gently shake the mould so the rose cookie releases and floats in the oil. Fry the cookie on medium heat until the bubbles reduce, and the cookie firms up and turns pale golden. Flip gently using a slotted spoon and cook the other side, turning as needed, until crisp and evenly light golden.
- Drain and Cool: Remove the fried rose cookie with a slotted spoon and place on paper towels to drain excess oil. Before making the next cookie, reheat the mould in the oil for 15 to 20 seconds. Repeat the process to make additional cookies.
- Serve and Store: Serve the rose cookies once they have cooled and are crisp. Store them in an airtight container at room temperature, where they keep well for a few weeks.
Notes
- Baking powder is optional and can be skipped.
- White sesame seeds can be used instead of black sesame seeds.
- Nigella seeds (kalonji) can substitute sesame seeds for different flavor.
- Cumin seeds can be omitted if you prefer a milder taste.
- Keep the batter medium-thin for crisp and delicate cookies.
- Always ensure the mould is well heated before dipping into the batter to prevent sticking.
- Do not coat the top edge of the mould with batter to allow the cookie to release easily.
- Maintain medium heat while frying for even cooking and to avoid burning.
- Allow cookies to cool completely before storing to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
