Rose Cookies

Rose Cookies

A flower shaped iron mould is dipped into a thin batter of wheat flour, eggs, vanilla and sugar.   It is then fried in hot oil.  Shake gently to release a perfectly fried, crisp, treat that is the most heavenly experience – enter  the Rose Cookie! Practically all cultures make this delicious fried morsel of delight.

Every year, my mother made the traditional Mangalorean eats that were mostly given away.  I remember the excitement with which we watched and helped and ate surreptitiously when her back was turned.  Rose Cookies were one of the eats and we absolutely loved them.  As a thumb rule, my Mum was very strict about limiting fried things in our house. During Christmas however, she would buy extra oil and Rose Cookies were one of the first of the goodies to be made. The savoury stuff would be made last of all.

All of us were recruited to help with the making of Rose Cookies.  There was no bribery and cajolery involved.  We all had to learn and today, all of us can make this traditional eat effortlessly. The Rose Cookie moulds would be taken out and washed with soap and warm water.  They were then dried thoroughly and soaked in a large pan of oil to season them. This would result in  rose cookies that slipped off the moulds quickly without much ado.

This takes a few practice sessions to turn out perfectly.   I remember the first time my sister made them on her own, she was calling me frantically to say the rose cookies were not slipping off the moulds at all.  Today, she is a pro at making them and laughs at her Rose Cookie experiences so to say.

Rose Cookies are delicious and nothing beats the home made ones.

The Recipe For Rose Cookies:

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The Ingredients For Rose Cookies:

1 cup wheat flour

1 egg

sugar to taste (it can be as sweet as you like)

few drops vanilla essence

11/4 cup water ( or more if required)

1 litre oil for frying.

To Season Rose Cookie Moulds:

Wash moulds in soap and hot water. Dry well. Soak in the 1 litre oil for 1 week.

Method For Making Rose Cookies:

Mix the above ingredients except the oil to a thin pancake / dosai batter consistency.  Batter should not be too thick. It should be watery.  Add more water if required.  Heat the Rose Cookie moulds in the oil.  Dip the moulds in batter and fry the cookies till golden brown.  Gently tap the moulds against the side of the kadai ( deep pan for frying) until they slip off the moulds , a lovely golden brown. Cool and store in air tight containers. Happy eating and may you all be blessed.

Recipes For Other Traditional Christmas Eats

Mummy’s Sooji Ladoos / Rava Ladoos

Melting Moments / Christmas Ladoos / Besan Oonde

https://theversatilehousewives.com/2009/12/21/quick-mix/

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