Rose Cookies Recipe – Traditional Indian Sweet with Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Rose Cookies Recipe – Traditional Indian Sweet with Coconut Milk

Okay, let’s be real. Rose cookies, or rosem cookies as some call them, are seriously addictive! These delicate, flower-shaped treats were a staple in my grandmother’s kitchen, and the smell of them frying always meant a celebration was near. They’re a little fiddly, yes, but trust me – the satisfying crunch and sweet coconut flavor are so worth it. I’m excited to share my family’s recipe with you!

Why You’ll Love This Recipe

These aren’t just cookies; they’re a little piece of Indian culinary heritage. Rose cookies are a festive favorite, especially during Diwali and Ganesh Chaturthi. They’re surprisingly light and crispy, and the subtle coconut flavor is just divine. Plus, making them is a fun process – a little bit of a project, but a rewarding one!

Ingredients

Here’s what you’ll need to create these beauties:

• 1 cup Rice flour
• ½ cup All purpose flour (maida)
• ¼ cup Sugar
• ¾ cup + 1 tablespoon Coconut milk
• ½ teaspoon Vanilla extract
• A pinch of Salt
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Freshly grated coconut is key here. Seriously, don’t skimp on this. It makes a huge difference in the flavor. You’ll need about 1.5 cups of grated coconut to extract the ¾ cup + 1 tablespoon of coconut milk. Just blend it with about ½ cup of warm water, then strain it well.

As for the oil, you want something with a neutral flavor and a high smoke point. Sunflower oil or vegetable oil work perfectly. Now, about the flour ratio – you’ll find variations across India. Some families use more maida for a softer cookie, while others prefer more rice flour for extra crispness. I’ve found this balance to be just right, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the coconut milk. Blend 1.5 cups of grated coconut with ½ cup of warm water. Strain this mixture really well, and set aside ¾ cup + 1 tablespoon of the creamy coconut milk.
2. In a mixing bowl, combine the rice flour, maida, sugar, and a tiny pinch of salt.
3. Pour in the coconut milk and vanilla extract. Whisk everything together until you have a smooth, thick batter. If it’s too thick, add a tablespoon of water at a time until you reach the right consistency – it should coat the back of a spoon nicely.
4. Now, heat the oil in a deep pan over medium heat. This is important: the oil needs to be hot enough, but not smoking.
5. Submerge your rose cookie mould in the hot oil for about 30 seconds. This heats it up and prevents the batter from sticking. Carefully drain any excess oil.
6. Dip about ¾ of the heated mould into the batter, making sure it’s well coated.
7. Immediately hold the mould over the hot oil and gently shake it until the batter releases into the oil, forming the rose cookie shape. Don’t be afraid to give it a little tap!
8. Fry the cookies until they’re golden brown and crispy – usually about 2-3 minutes per batch.
9. Remove the cookies with a slotted spoon and drain them on paper towels.
10. Repeat the process, reheating the mould in the oil between each batch.
11. Once cooled completely, store in an airtight container.

Expert Tips

Want perfect rose cookies every time? Here are a few things I’ve learned over the years:

• Mould Temperature: This is crucial. If the mould isn’t hot enough, the batter will stick. If it’s too hot, the batter will cook immediately and won’t release properly.
• Batter Consistency: The batter should be thick enough to hold its shape but thin enough to flow easily.
• Oil Temperature: Medium heat is your friend. Too low, and the cookies will be oily. Too high, and they’ll burn before they cook through.
• Don’t overcrowd the pan: Fry in batches to maintain the oil temperature.

Variations

Let’s get creative!

• Vegan Adaptation: Substitute the dairy milk with a plant-based milk like almond or soy milk.
• Gluten-Free Adaptation: Replace the maida with a gluten-free flour blend. A 1:1 replacement should work well.
• Spice Level: My aunt always adds a pinch of cardamom powder to the batter for a lovely aromatic twist. You could also try a tiny bit of nutmeg or even a hint of saffron.
• Festival Adaptations: During Diwali, I like to add a few strands of saffron to the batter for a festive golden hue. For Ganesh Chaturthi, I sometimes make mini rose cookies as offerings.

Serving Suggestions

Rose cookies are best enjoyed with a cup of chai or a glass of cold milk. They’re also lovely as part of a festive sweet platter. My kids love them as a little afternoon snack!

Storage Instructions

Store cooled rose cookies in an airtight container at room temperature for up to a week. They tend to lose their crispness over time, so it’s best to enjoy them fresh.

FAQs

Let’s tackle some common questions:

What type of coconut is best for making rose cookies?

Freshly grated coconut is the way to go! It has the best flavor and texture. If you can’t find fresh, unsweetened desiccated coconut can work in a pinch, but the flavor won’t be quite as vibrant.

How do I know if the oil is hot enough?

A good test is to drop a tiny bit of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

Can I make the batter ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before using.

What if my rose cookies are sticking to the mould?

Make sure your mould is hot enough and well-oiled. Also, ensure the batter isn’t too thick.

How can I achieve a more uniform golden color?

Maintain a consistent oil temperature and fry the cookies in batches. Don’t overcrowd the pan!