Eggless rose cookies recipe

      EGGLESS ROSE COOKIES / EGGLESS ACHU MURUKKU / ACHAPPAM / ROSETTE COOKIES /ROSA COOKIES RECIPE.

INGREDIENTS

• Rice flour – 2 cup
• Maida – ½ cup
• Sugar powdered – 1 cup
• Thick Coconut milk – 2 1/2 cup
• Oil for deep frying
• Mould

HOW TO TEMPER  OR  SEASON  A NEW MOULD

METHOD – 1

Wash the new mould well with soap, may be use little tamarind also. After washing ,wipe it well and place it in hot oil for a whole day. Again wash it and place it in oil , repeat this for 3 days.

METHOD – 2

Place the mould over direct heat for 5 minutes , then place it in oil for a whole day.

METHOD TO MAKE THE ROSE COOKIES

Combine together rice flour + maida + sugar  in a bowl and mix well.

Now add the coconut milk little by little to make a smooth batter without any lumps [nor too thin or too thick little thinner than dosa batter]

Heat enough oil in a deep kadai.

Once the oil becomes hot, place the mould in the hot oil for 5 minutes and allow the mould to become hot.

Once the mould becomes hot remove it and immediately immerse in in the batter upto 3/4^th of the brim of the mould.

Due to the heat in the mould the batter immediately sticks to the mould.

Now immediately immerse the mould with batter into the hot oil and place the mould in the oil without touching the bottom for 30 seconds.

The batter gets cooked after 30 seconds and leaves the mould if it, does not leave the mould  then shake the mould till the cookie comes out or use a knife to release it from all sides .

Once the cookie comes out allow the cookie to cook till light golden brown in colour. [flame should be medium ]

After the cookie comes out place the mould in the oil to become hot again making it ready for the next cookie.

Once done remove the cookie on absorbent paper. [be careful it will be soft]

Repeat the same process with rest of the batter.

The mould has to be heated everytime before making a new one or the batter will not stick to the mould.

The cookie hardens and becomes crispier as it cools down.

Store it in a air tight container.

NOTES

1. The batter should be of right consistency .If the batter is thick the cookie will be sticky ,thick and non crispy and if it is thin it will not stick to the mould.
2. Do not immerse the mould completely into the batter ,it should be immersed upto ¾ of the mould.
3. At a time you can make only one cookie.
4. *You can even try this trick of making 2  or 3 cookies at a time – Take two deep pans one with enough oil on medium flame to fry the cookies and one with enough oil  to immerse the mould on high flame.
5. You can also add cardamom pwdr or jeera or vanilla essence or sesame seeds to the batter.
6. If you have never seen anyone making it atleast try to watch a video on how to make it before trying it.
7. If the batter is too thick add coconut milk or if it is too thin add maida.
8. After using the mould wash it, dry it and grease it with oil.
9. You can also add egg and reduce the coconut milk.
10. The mould has to be heated everytime before making a new one , or the batter will not stick to the mould.

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