How to Make Crispy Rose Cookie

I remembered vividly when my mom took me and my brother to our Indian neighbor’s house for celelbrating Deepavali, we had enjoyed munching one of the cookies which they had shared with us.

I didn’t know the name of the cookie, but it was flower shape with many holes that look alike a beehive.

We called it “Flower Bee Cookie” because it does appear as the name we had created.

Every year when the festival of Deepavali is around the corner, if you are residing in Asian country, you may not missed these “Flower Bee Cookie” which is originally known as ROSE COOKIE sold in the market.

They are sold in tall plastic containers, stacked up to the brim, brownish and crispy that look so good to munch on.

Nowadays, ROSE COOKIES are sold with different additions. You can buy ROSE COOKIES coated with black sesame seeds, white sesame seeds and green tea flavor too.

The origin of ROSE COOKIE

This sweet flavor cookies which are fried to crisp were originally found in South India.

Rose cookies are known as Acchu Murukku in Tamil, which is locally known as “Rose Muruku” due to the resemble of the shape of rose flower.

How to prepare Rose Cookies

The basic ingredients used for making Rose Cookies are different from normal butter cookies.

You will need:

-Coconut milk

-Plain flour

-Rice flour

-Sugar

-Egg

-Oil for deep frying

Hence, you will notice that butter, vanilla essence and baking powder are excluded from this unique cookie.

Besides the ingredients, you will need to buy the Rose Cookie mould which you can buy at bakery shop or hypermarket .

The shape of the mould is similar to rose, with lots of holes. There is a long , thin steel stick that embedded to the side of the mould in order to hold the thin batter into the hot oil and remove it by shaking the batter loose.

Usually,the mould is made iron , coated with gold painting.

Rose Cookie Recipe

Ingredients:

– 1 cup coconut milk ( 200ml )

-1 cup plain flour

– 4 tbsp rice flour

– 4 tbsp castor sugar

– 1 egg beaten

– sufficient oil for deep frying

Method of making Rose Cookie

• Extract 1 /4 fresh coconut milk with 200ml of water. Squeeze the grated coconut through a sieve.
• Alternatively, you can buy 1 packet of coconut powder, mix with 200ml of warm milk but it won’t taste as sweet and aromatic as fresh coconut milk.
• Sieve npth types of flour into a large bowl, add sugar and mix well.
• Make a well in the centre, drop in the egg and half of the coconut milk. Mix to get a smooth batter.
• Add the remaining coconut milk, beat the batter for 10min and let it rest for 30min.
• Heat the oil in the wok for deep frying. Heat up the rose mould by dipping into the oil.
• When both the oil and mould are hot ( smoke developing ), lift up the mould , shake away excess oil and dip into the batter until it almost reaches the top of the mould.
• The mould should be evenly coated with a thin layer of batter.
• Hold the mould in the hot oil and shake gently when the batter browns and hardens, so that it comes away from the mould easily.
• Fry until rose cookie turns golden brown. Drain well and cool before storing in airtight container.

Makes around 10-20 rose cookies.

More cookies and cakes articles

Currant and Lemon Cookies

Cashew nut Cookies

Marble Cake with Almonds

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