Rose cookies are very delicate in taste as well as to touch. It was an enigma to me until recently when I gave it a try a third time. My cookie batter till then stubbornly refused to transfer successfully into the oil and always slipped back into the batter. I was at my wit’s end and ready to give up. However, my spouse gently nudged me this time to give it a final try. They say thrice does a trick and it was so true. Well, here it is successful and so delicious – yummy!!. It remained fresh even after three weeks.
Ingredients: (makes 20-25)
- 1 egg
- 1/2 cup sugar
- 2 cup all-purpose flour
- Milk as required
- Less than 1/4 tsp salt or as desired
- 1/4 tsp baking powder
- 1 tbsp vanilla extract
- Oil for deep frying
- Beat egg in a bowl by hand till the york is completely beaten;
- Add sugar and mix it slowly by hand;
- Now add flour and little milk till the batter is mixed well
- Add salt, baking powder and vanilla extract and mix well;
- Now add enough milk to thin the batter that it will hold in the mould. The consistency of the batter should be like idli batter, to begin with. If the batter does not stick to the mould but drops back in the batter then add some milk to thin the batter.
- Heat the oil and dip the mould until it is hot. Now slowly dip the mould around 3/4 into the batter and pick it up and dip in the oil. Once in the oil, if the batter does not leave the side of the mould then slowly try to free it with a fork and it will come out.
- Deep fry on both side till the oil stops bubbling. Don’t wait till the rose cookie become brown as it will get burnt and taste will change. Don’t worry if the rose cookie is still white and soft to touch. It will harden once it cools down.
- You can keep it in a box with a lid or airtight container for around 4 weeks.