Rose cookies are made during Christmas. It is also part of the repertoire of festival sweets among the Goans and Anglo Indians, but a favourite in Kerala.
2 cups (480 ml) oil
1 cup (160 g) rice flour, soaked in water for 2 hours and ground fine
1 cup (240 ml) medium-thick coconut milk (page 14), plus more as needed
1 large egg
¼ cup (50 g) sugar
½ tsp white sesame seeds (safed til)
½ tsp cumin seeds (jeera)
¼ tsp salt
1. Heat the oil in a kadhai over medium heat. Place the rose cookie mould in the oil. The cookie mould should be placed there until the oil gets smoking hot.
2. In a medium-sized bowl, combine the ground flour, coconut milk, egg, sugar, sesame seeds, cumin seeds, and salt. Whisk to form a smooth batter or beat with a handheld electric mixer. The batter should be pouring consistency, not too thick; if it is too thick, whisk in more coconut milk until the correct consistency is achieved.
3. Once the mould is hot, quickly dip it into the batter so only about three-fourths of the mould is covered in batter. Dip it again into the hot oil until lightly brown. If you dip it fully in the batter, it will not come off the mould. Flip and fry the other side until lightly brown.
4. If the batter does not slip off the mould, ease it off gently with a knife.
5. Dip the mould again in hot oil before proceeding to make more cookies.
NOTE: The mould is generally made in aluminium with loops to form a flower, and when it is dipped in batter and dipped in hot oil the batter falls into the oil to make the cookies look like flowers with defined petals.