19th December 2017

Rose Cookies

Another one for your Christmas platter! This recipe for the rose cookies was shared to me a couple of years back by my good childhood friend Avril Baretto. It took me so long to get used to making the rose cookies. As simple it is to make the batter for the Rose Cookies, frying them to perfection is a very difficult task. It needs some practice. The temperature of the oil and timing is important. I have tried my best to enumerate the steps as accurately as possible. I wish you all the luck in making them and when you’ve succeeded, you will be happy with the effort because they taste just yum.

Yield: 30 pieces (Approx. with a Med. Mould)

Prep. Time: 15 Mins. + 20 Mins. (standing time)

Frying Time: 3 to 4 minutes for a batch

Ingredients:

  • Maida [APF] – 100 gms
  • Rice Flour – 50 gms
  • Powdered Sugar – 120 gms
  • Egg (at room temp.) – 1
  • Whole Cream Milk (At room temp.) – 250 ml
  • Groundnut Oil – to deep fry
  • Salt – ¼ tsp.

Other Equipment you will need:

  • Rose Cookie Mould
  • Kitchen Paper Towels

Step 1:     Put the maida, rice flour and powdered sugar in a mixing bowl and mix with a whisk. Break open the egg and add this to it. Also add the milk and whisk to form a smooth batter. Add the salt and mix well. Leave aside for 20 to 25 minutes.

Step 2:     Get the following things ready before you start frying:

  1. A tray lined with kitchen towels close to your stove.
  2. A pointed knife at hand.
  3. Another piece of doubled kitchen towel, set somewhere at hand.
  4. A pan filled with enough oil for deep frying.
  5. Sieve the batter with a fine sieve and collect in another bowl and keep ready near the stove.

Step 3:     Now begin heating the oil on medium heat on a medium burner. Once it gets hot, lower the heat and let the oil come to a lower temperature (we don’t want to fry on high heat). Keep the rose cookie mould immersed in the oil for 2 minutes once you have lowered the temperature.

Step 4:    Take the mould out of the oil and dab it on the doubled kitchen towel. Immediately, dip in the batter carefully so that only the bottom and sides of the mould are immersed. Count to 20 rapidly. Remove the mould from the batter and immerse carefully into the oil till it is fully immersed. The batter will start leaving the mould in a few seconds and your cookie will have formed.

Step 5:     Immerse the mould again in the oil, immediately after the first cookie has released. Count rapidly till 20. Then take the mould out and dab on the tissue. Than dip in the batter. Count till 20 rapidly. Immerse in the oil (continue this pattern till you have exhausted all you batter). Turn the cookies over once they have fried on one side using the rose cookie mould itself. Fry only 3 to 4 cookies at a time so that the frying temperature does not go down. When done on both sides, remove them out using the pointed knife and place on the tray lines with kitchen tissue.

 

Notes:

  • When buying a mould see that it is smooth and silvery. If it is rough, it may cause problems unmoulding.
  • You also need to treat your new mould. Boil some water and immerse the mould in the hot water. Leave it in the hot water for an hour. Later dry and use.
  • Mix the batter with the whisk each time after a batch of 3 to 4 cookies.
  • Use the pointed knife to gently take off the mould when in the oil, if it does not unmould by itself.
  • Remember to cook all your cookies on low heat while constantly monitoring the ones that are already frying, turning them over once when required and taking them out of the oil when done.
  • Don’t despair – it takes time to settle down into a smooth rhythm and with the proper temperature.

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