Traditional Indian Rose Cookies Recipe – Eggless & Crispy

Last Updated on 4 months by Neha Deshmukh

Traditional Indian Rose Cookies Recipe – Eggless & Crispy

Okay, let’s be real. Rose cookies, or gulabi pookkal as my grandmother called them, are just…magical. I remember being absolutely mesmerized watching her expertly dip the mold into the hot oil, and then poof – a delicate, flower-shaped cookie would bloom right before my eyes! It always felt like a little bit of kitchen wizardry. This recipe is my attempt to share that magic with you, and trust me, it’s easier than it looks!

Why You’ll Love This Recipe

These aren’t just cookies; they’re a little piece of Indian tradition. They’re incredibly crispy, subtly sweet, and have a beautiful, delicate texture. Plus, this recipe is eggless, making it perfect for everyone. They’re surprisingly quick to make once you get the hang of it, and the aroma while frying is just heavenly. Seriously, your house will smell amazing!

Ingredients

Here’s what you’ll need to create these delightful rose-shaped treats:

• 1 egg
• ?? cup sugar (approximately 150g)
• ?? cup rice flour (approximately 120g)
• ?? cup all-purpose flour (approximately 100g)
• ?? cup milk powder (approximately 50g)
• ?? cup corn flour (approximately 30g)
• Pinch of salt

Ingredient Notes

Let’s talk ingredients for a sec! Rice flour is key here. It gives these cookies that incredible crispness and delicate texture. Don’t skip it!

You’ll find regional variations in the flour blend. Some families use a higher proportion of rice flour, while others add a little wheat flour for a slightly chewier bite. Feel free to experiment!

Milk powder isn’t just for flavour – it also contributes to that lovely golden colour. It adds a subtle richness that you just can’t get otherwise. While you could technically omit it, I really recommend including it for the best results.

Step-By-Step Instructions

Alright, let’s get baking (or frying, rather!).

1. First, in a mixing bowl, whisk the egg and sugar together until everything is smooth and well combined. No lumps allowed!
2. Now, sift in the rice flour, all-purpose flour, milk powder, corn flour, and a tiny pinch of salt. Sifting is important – it helps keep the batter light and airy.
3. Gently mix everything together until you have a smooth batter. Don’t overmix! Once it’s combined, let the batter rest for about 15 minutes. This allows the flours to hydrate and creates a better texture.
4. While the batter rests, heat about 3 inches of oil in a deep skillet or pot to 365°F (185°C). This is important – the oil needs to be hot enough to cook the cookies quickly and evenly.
5. Now for the fun part! Immerse the rose cookie mold in the hot oil for a few seconds to heat it up. This prevents the batter from sticking.
6. Carefully remove the mold from the oil, shake off any excess oil (be careful!), and then dip it partially into the batter. Don’t submerge the whole mold – just enough to coat the flower design.
7. Re-immerse the coated mold into the hot oil and hold it there for about 10 seconds. Gently shake the mold to release the cookie. If it doesn’t release right away, just hold it for a few more seconds.
8. Fry the cookies until they’re golden brown and crispy. This usually takes a minute or two per batch.
9. Transfer the fried cookies to a wire rack to cool and crisp up completely.
10. Repeat the process, keeping the mold hot in the oil between batches. Once cooled, store the cookies in an airtight container to keep them nice and crispy.

Expert Tips

• Oil Temperature is Key: Seriously, keep an eye on that oil temperature! Too low, and the cookies will be soggy. Too high, and they’ll burn.
• Hot Mold is Your Friend: Always make sure the mold is hot before dipping it in the batter. This is the biggest secret to preventing sticking.
• Don’t Crowd the Pan: Fry the cookies in batches to maintain the oil temperature.
• Practice Makes Perfect: The first few cookies might not be perfect, but don’t get discouraged! It takes a little practice to get the hang of it.

Variations

• Cardamom Kiss: My aunt always adds a pinch of cardamom powder to the batter for a warm, fragrant twist. About ¼ teaspoon is perfect.
• Nutmeg Delight: A tiny grating of nutmeg also works beautifully.
• Rose Water Aroma: For a more pronounced rose flavour, add a teaspoon of rose water to the batter.

Vegan Adaptation

Want to make these vegan? Simply replace the egg with a flax egg! Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for 5 minutes to thicken, and then use it in place of the egg.

Gluten-Free Adaptation (using alternative flours)

For a gluten-free version, replace the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for binding.

Spice Level

These cookies are traditionally mildly sweet, but you can definitely add a touch of spice! Cardamom and nutmeg are classic choices, but a tiny pinch of cinnamon or even a hint of clove would be lovely.

Festival Adaptations

Rose cookies are a staple during Diwali and Christmas in many Indian households. They’re also perfect for any special occasion or celebration! I often make them for birthdays and weddings.

Serving Suggestions

These cookies are delicious on their own with a cup of chai. They also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to a week. They’ll stay crispy for the longest if stored properly.

FAQs

What is the best type of oil to use for frying Rose Cookies?

Neutral-flavored oils with a high smoke point are best. Vegetable oil, canola oil, or sunflower oil all work well.

How do I prevent the Rose Cookies from sticking to the mold?

Make sure the mold is hot before dipping it in the batter. Also, don’t overfill the mold with batter.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Cover the batter tightly and refrigerate it for up to 24 hours. You might need to add a splash of water to thin it out slightly before using.

What does milk powder contribute to the recipe, and can it be omitted?

Milk powder adds flavour, colour, and a subtle richness. You can omit it, but the cookies won’t be quite as flavorful or golden.

How can I achieve a more uniform golden-brown colour when frying?

Maintain a consistent oil temperature and don’t overcrowd the pan. Fry in batches and flip the cookies if needed to ensure even cooking.