Rose cookies are well-liked and a daily brunch snack option. They are known as the Rose De Coque in Goa, Achu Murukku in Tamil, and Achapam in Malayalam. This dish can be made with egg or without egg and is a little bit sweet and crunchy in taste.
Rose Cookies are crispy, deep-fried, sweet cookies that are very popular in South India. Despite being so addictive, they can be enjoyed at any time of year. You can even store these cookies in an airtight container for a few weeks. Make sure it is completely cooled down before storing.
Table of Contents
Ingredients
- 1 large egg
- 1/3 cup of sugar
- 1 cup all-purpose flour
- 1 cup rice flour, fine
- 1 tsp Vanilla extract / Vanilla bean paste
- 1 – 1 1/2 cup coconut milk
- A pinch of salt
- 1 tsp black sesame seeds
- Oil for deep frying
Directions to Make Rose Cookies
To make the batter for cookies:
- Firstly crack the egg into a big mixing basin. Lightly stir.
- After adding sugar, Whisk it thoroughly.
- Mix in the vanilla and salt.
- Mix gently after adding the rice flour and all-purpose flour.
- To create a batter, add the coconut milk and stir. The batter must not be too thick or thin.
- Add additional coconut milk/ water or all-purpose flour to adjust the consistency.
- Add the sesame seeds and stir.
- Mix everything up until it resembles dosa batter.
To Fry Cookies:
- Heat the oil in the frying pan over medium heat.
- Dip the rose cookie mould into the oil, and allow it to heat up for 1-2 minutes.
- Consider removing excess oil from the rose cookie mould and filling it approximately 3/4 of the way with batter.
- Put the cookie mould in the oil right away.
- Give the iron a gentle shake in a few seconds to help the cookie come off, or remove it with a fork.
- Flip the cookie gently to cook the other side once it has browned.
- When the cookies are golden brown, pour off any extra oil and transfer them to a tray covered with kitchen paper to let the extra oil drip out.
- For the remaining batter, repeat the procedure.
- After the cookies have cooled completely, serve them or store them in an airtight container.
Notes and Tips!
- If you fully dip the cookie mould into the batter, you will have difficulty removing
- It’s crucial that the batter has the right consistency. As you fry the first few cookies, you might need to modify the batter’s consistency to get the correct consistency. If it’s too thick, mix in more water or coconut milk. Add a little all-purpose flour and mix it in if it’s too thin.
- The cookies shouldn’t be overly sweet. Feel free to increase the sugar to your personal desire. Cook a few cookies, taste them and adjust sweetness as necessary.
- When the oil is still on the lighter side, remove the cookies from it. Once removed from the oil, they will continue to become somewhat darker.
To Sum up!
This extremely classic snack with the rich aroma of South Indian cuisine is a must-have on your party menu. Incredibly simple and always a favourite, Rose Cookies are very easy to prepare, and also the best part about making these are the crunchiness these cookies provide. You can have these cookies as an afternoon snack daily.
If you have questions about the recipe or want to share your version of Rose Cookies, please feel free to comment. Don’t forget to share it with your friends and family, I am sure they’ll love it too.
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