Rose cookies recipe
1/2 cup raw rice flour
2 tbsp all purpose flour
1/4 cup powdered sugar
Salt to taste
2 cardamoms powdered
1/2 cup Water plus more if needed
1/4 cup coconut milk
Oil for frying
Prep. Time → 15 min
Cook Time → 30 min
1. Mix the water and the coconut milk together.
Mix the sugar and the cardamom powder together in a separate bowl.
Sieve flours and salt into the sugar mixture.
Slowly add the water mixture into the dry ingredients. Mix to form a batter that is thinner than pancake batter. Add more water if needed. Stir to remove lumps.
Heat oil in a saucepan for frying.
Dip the rose cookie mould in the oil and let it stay there until you're ready to use it. Lower your flame.
Dip the hot mould about 3/4th in the batter and immediately dip it back in the oil. Make sure you don't drop the mould to touch the bottom of the pan.
After a good 30 seconds, use a knife and release the batter from the mould slowly.
Cook for a further 30 seconds and then flip the cookie.
Remove from oil using a slotted spoon.
Place on tissues to drain the oil.
The cookie may seem soft now, but it will crisp up as it cools. Serve hot.
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