Rose cookies are a famous South Indian snack usually made at the time of the festival, especially for Christmas. This is a favorite snack of Indian Christians that too most popular among Keralites.
In Tamil it is known as Achu Murukku, in Malayalam, it is known as achappam and in Telugu, it is known as Gulabi Puvvulu. One of my friends gave me these rose cookies for last year’s Christmas and it tasted awesome and did not forget to get the recipe from her. When I went to India last December I bought this rose cookie mold and haven’t used it for a long time. As Diwali is nearing I thought this would be the right time to share this recipe.
These rose cookies are usually made using eggs. As most of my friends and followers are vegetarians, sharing this eggless version here. This non-stick mold works like a charm and I would recommend the newbies to buy this and use. I am making this cookie for the first time and it turned out to be so crisp and tasty. This is the sweet cookie.
These are the steps should be followed while making these rose cookies:
- Extract thick coconut milk. Also, use freshly extracted coconut milk. (You may even use the canned coconut milk, but the fresh ones always taste better.)
- Mix all the ingredients thoroughly to dosa batter consistency without any lumps.
- When you dip a spoon in the batter, the batter should stick to the spoon that is the perfect consistency.
- For each and every cookie you need to mix the batter as well as place the mold in hot oil before dipping it in the batter.
- Oil should be heated in a medium-low flame only.
Enjoy the video of Eggless rose cookies. Subscribe for more videos.
Now let us see how to prepare this recipe.
- 1 cup Rice flour Idiyappam flour
- 1/4 cup All purpose flour/Maida
- 1/2 cup Powdered Palm Sugar
- 1 pinch salt
- 1 tsp Black Sesame Seeds
- 1 tsp Cardamom powder
- 1 cup Coconut Milk
- 2 cup oil
- Take 2 cups of grated coconut into a mixer jar, add a cup of water and grind to a smooth paste. Extract the coconut milk and set aside.
- In a bowl add rice flour, maida, sugar, salt, sesame seeds, cardamom powder and mix well.
- Now add coconut milk and whisk it thoroughly. Specified coconut milk will not be enough to make the batter. Add water to bring it to a dosa batter consistency. Approximately you will need less than half a cup of water. Always add a little by little water to bring the proper consistency.
- When you dip a spoon in the batter, the batter should stick to the spoon that is the perfect consistency. Check the video for reference.
- Heat enough oil in a kadai. Place the mold in the hot oil. (For each and every cookie you need to mix the batter as well as place the mold in hot oil before dipping it in the batter.)
- Now mix the batter and then dip the mold in the batter, until the batter is applied 3/4th of the mold.
- Place the batter applied mold in the oil. As we are using a nonstick mold, the batter separates easily from the mold once the mold is shaken.
- cook the cookies on the medium-low flame on both sides until it turns golden brown.
- Once done remove it on a kitchen towel. Eggless rose cookies are ready.
- Extract thick coconut milk. Also, use freshly extracted coconut milk. (You may even use the canned coconut milk, but the fresh ones always taste better.)
- Mix all the ingredients thoroughly to dosa batter consistency without any lumps.
- When you dip a spoon in the batter, the batter should stick to the spoon that is the perfect consistency.
- For each and every cookie you need to mix the batter as well as place the mold in hot oil before dipping it in the batter.
- Oil should be heated in a medium-low flame only.
Crispy and delicious rose cookies are ready to relish.
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