ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Saturday, December 20, 2008

ROSE COOKIES


ROSE COOKIES
Ingredients
½ kg refined flour or maida                   
250 grams rice flour (optional)                              
1 cup coconut milk                                
200 grams sugar                              
6 eggs beaten well                                 
½ teaspoon salt                        
1 litre oil for frying                                
1 teaspoon vanilla essence      
1 teaspoon baking powder
Mix all the ingredients together to form a smooth slightly thick batter.
Heat oil in a deep pan till it reaches boiling point. Now place the rose cookie mould into the oil to get hot. When the mould is hot enough dip it half way only into the batter and put it back immediately into the boiling oil. Shake the mould to separate the cookie from it. Heat the mould again and repeat the process. Fry rose cookies till brown. Continue in this way till the batter is finished.
Note: The batter will stick to the rose cookie mould with a hissing sound only if it is sufficiently hot otherwise it will just slide off the mould

4 comments:

Momof2 said...

Hi Bridget, Im planning to try your Rose Cookie recipe for the first time. In fact, this will be my very first attempt. Would love some suggestions and tips.
Thanks

Momof2 said...

Hi Bridget, Im planning to try your Rose Cookie recipe for the first time. In fact, this will be my very first attempt. Would love some suggestions and tips.
Thanks

Andrea Machado said...

My rose cookies seem to be getting soft.....any idea why?

Bridget White-Kumar said...

Hello Momof2 and Andrea. Sorry for getting back to you so late. Just saw your comments. Andrea try not to make the batter too thin.Sometimes the flour is the culprit. Use a different brand and see. If your rose cookies are still soft, then mix in 2 tablespoons of rice flour to the batter. This will make them stiff.
Momof2 just follow the recipe and my hints to Andrea above. All the best