- 150gm raw rice cleaned & soaked for 2-3 hours
- 3/4th cup (100gm) maida
- 1 egg
- 2 tbsp sugar
- 1/4 tsp salt
- 1/2 coconut or 1 packed cup grated coconut
- 3-4 cardamoms without skin
You also need
- Roce cookie mould/metal form * see notes
- a wide & shallow mixing bowl (without tall sides)
- a wide heavy bottomed kadhai
- slotted ladle
Extracting the coconut milk
Coarsely grind the grated coconut & cardamom seeds using a little less than 1/2 cup lukewarm water. Transfer the contents onto a muslin cloth spread over a vessel. Make a bundle of the cloth & its contents and gently squeeze out the coconut milk. Cardamom flavoured thick coconut milk is ready.
Preparing the batter
Drain the soaked rice & grind it along with 1/2 cup of the thick coconut milk and salt to a fine paste. Retain the remaining coconut milk aside
Add the sugar and the flour (maida) and stir it gently to avoid any lumps and pulse the mixer grinder again for a few seconds till well incorporated. Transfer the contents into the bowl & add the egg & mix it gently (if you beat the mixture too much the egg will turn frothy & the batter will incorporate air bubbles which result in cookies with bubbles on their surface which we want to avoid) – see pics
The batter should be of dosa batter consistency. Not too stiff & thick and neither runny & thin. Adjust the consistency by adding a teaspoon of the reserved coconut milk at a time and mixing the better well till incorporated.
Frying the rose cookies
Heat oil for deep frying in the kadhai. Add enough oil so that you are able to fry at least 3-4 cookies at a time. Let the oil heat up on a medium high flame. Dip the mould in the hot oil for a minute or two – Don’t skip this step – it is important for the mould to heat well else when you dip it into the batter, the batter wont stick to the mould.
Dip the mould carefully into the batter until the batter coats the mould but does not cover the entire mould – take care to see that the batter does not cover the upper surface of the mould – this is very important as your cookie-making programme will end up in a disaster. Also, do not leave the hot mould dipped for too long into the batter as the heat from the metal mould will cook the batter in the bowl. So be quick and do the drill – dip mould in the batter & dip it in the hot oil and shake the mould as if you are tapping the mould into the hot oil in quick progression. This helps the batter to release itself from the mould & float in the hot oil after which the process of frying continues.
Just in case you want to know what happens if you drown the entire mould in the batter!
Repeat another two or three times till you have 3-4 cookies frying at a time. Fry the cookies till they start to look pale pink-golden. Flip over & fry the other side as well. Do not allow them to turn brown as the colour should be a pale pinkish golden (rose colour).
Flip the cookies back to the right side facing up and using a slotted ladle fish out the cookies one by one, drain them gently against the side of the kadhai & transfer onto an absorbent kitchen tissue to drain off the excess oil.
Storing the Rose cookies:
Once the cookies have completely cooled off, store them in an airtight container. They keep well for 2-3 weeks
1. The Kokkis mould is available in most steel crockery shops in Mangalore. I bought mine from Bharat Steel, Market Road (opp to M.D Souza bakery before it closed down). The mould cost me around Rs 75.
2. One of my readers suggested Cheap Jacks, Hill Road, Bandra (near St. Peter’s Church) for all kinds of moulds especially the X’mas variety.
3. You can buy it online. These are called the Rosette mould.
2. Make sure that the consistency of the batter is just right so you get the best quality of kokkis. Do not beat the egg too much as it will turn frothy & form bubbles on the cookies as you see in my pictures – lesson learnt!
3. Some recipes do not ask for maida to be added – however these make the cookies extra crisp and easy to bite.