Achappam|Rose Cookies|Episode No:52

 

Here’s the perfect recipe of Rose Cookies, which is the traditional snack of Syrian Christians.

The mould should be made ready as a first step 2 days before or at least one day before preparing the snack.

Wash the mould using a liquid dish wash or soap.

After washing, wipe the mould using a clean and dry towel.

The price of the mould was Indian Rupees .105/- as on August 2020.

This mould purchased from the local shop. It’s available as online too.

But the price is high, as they take shipping charges for the product.

Take some coconut oil to a piece of cloth and wipe entire mould.

Allow to rest for 2 days, if time permits, or else minimum of one whole day.

Then only the dough will be separated from the mould easily.

 Ingredients

 White Raw Rice Powder- 2 cups

 Coconut Milk -2 Cups

 Cumin Seeds - Three fourth Tablespoon

Sugar - 3 Tablespoon

Salt - Quarter Teaspoon

Coconut Oil - For frying

 

Method Of Preparation

Take 10 tablespoon full of grated coconut to the small mixi jar.

Grind it by adding some water.

Squeeze and extract the first coconut milk.

The prepared first coconut milk should be strained trough a strainer.

Again add some water to the squeezed coconut and grind well.

Squeeze and extract full coconut milk from it and strain through a strainer.

Take equal amount of first and second extracted coconut milk.

Take three fourth tablespoon of cumin seeds and keep it aside.

If doesn’t like the taste of cumin seeds, reduce the quantity to half tablespoon.

Take 2 glass of white raw rice, wash it for two to three times under running water.

Soak rice for 2 to 3 hours.

After soaking, spread rice on a clean towel to remove the water from it.

Tie and hang the rice on a clean towel , if needed to drain out the excess water.

Make into fine powder in a mixi jar.

Add 2 cups of raw rice flour and one and half cup of refined flour to a bowl.

Add one egg to the flour along with quarter teaspoon salt,3 tablespoon sugar and three fourth tablespoon of cumin seeds.

Mix well and add first extracted coconut milk little by little and make a smooth batter.

Don’t pour prepared coconut milk together at a time.

If you need more sweet, add 2 or 3 tablespoon of sugar. This quantity will give only medium sweetness.

If the first extracted coconut milk is not enough, then add the second extracted coconut milk.

The batter should not be so thin or thick.

It should have the consistency of a Dosa batter without any lumps.

Switch on the flame and keep a heavy bottom pan.

Heavy bottom pan maintains the heat level of the oil.

When the pan is hot, pour coconut oil.

Using coconut oil gives you special taste as it’s a traditional snack.

If coconut oil is not available, use other oil.

The mould should be immerse fully in the oil.

Pour oil till the mould dip fully in the oil.

For saving oil, use small and deep vessels for frying.

Keep mould in the oil while oil is getting hot, so that mould also will be heated along with the oil.

If the mould is not heated slightly, batter will not detach from the mould while frying.

Keep a vessel to collect fried cookies, a spatula to takeout from oil, a wooden stick and a plate to keep the mould after dip in the oil.

When oil gets heated up, stir batter once again and then dip the mould into the batter.

The mould should not be dipped fully.

If the mould dip fully in the batter, the batter will not detach from the mould.

Dip mould once again in the oil to make it hot and then dip it in the batter.

Make sure that the mould is not immerse fully in the batter.

Shake the mould once it is in the oil, so that the cookie will detach from oil.

When one side turns brown, flip to opposite side with the help of a stick.

Don’t over fry in the oil.

When it turns golden brown itself take out from oil.

It becomes crispier and gets more darker shade even after it taken out from oil.

When both sides are ready, take out from oil and transfer to vessel.

While making cookies, it’s common that there will be small balls of batter fall into the oil.

Since the vessel is small, we can make only one rose cookies at a time.

It its large vessel, can keep 2 or 3 cookies at a time and easily make it with in short period.

Remove the small balls in the oil in between or else it will burn in the oil.

The color of the cookies depends on the amount of sugar added in the preparation.

This amount of sugar gives a medium sweetness so it gives light brown shade.

When more sugar is added, it gives dark brown or deep color to the cookies.

The best and cheapest mould is those made of indalium.

There are moulds made of steel.

But steel will not hold batter in it properly.

In previous days, we used moulds made of brass.

Brass moulds have to be maintained properly by washing with tamarind.

And wipe with oil frequently.

Otherwise it causes formation of verdigris (Greenish formation over brass due to oxidation).

Otherwise brass moulds are even better.

There are moulds made of non-stick.

It’s very easy and tension free, as the batter detach from the mould easily and quickly.

But there is a question that while repeatedly dipping into the very hot oil, does the coating of the nonstick will peel off due to the hotness.

The mould made of brass is available as online and in some of the local shops.

But the cost of the brass moulds are high when compare to those with steel , indalium and non-stick moulds.

But the cost of the brass moulds are high when compare to those with steel, indalium and non stick moulds.

But the maintenance is high for the brass moulds.

If not maintained properly, the batter will not attach with the mould and it will not detach from it.

If making rose cookies, in between, several times a month, then brass moulds are good.

Otherwise it’s difficult to make cookies with brass moulds.

To overcome those difficulties, It’s better to use moulds with indalium.

Stir batter in between with a spoon, so that the batter mix properly, otherwise, the flour and cumin seeds will deposit at the bottom.

Moreover dip the mould in the oil in between, so that mould will have light hotness, so that the batter attach with the mould properly.

When continuously frying the cookies, the mould will not get cool. But in case if you feel, the mould gets cool, dip it in oil.

Make sure the mould is not so hot.

And the batter should not cover the mould fully.

Moreover, after dipping the batter to the oil, shake the mould gently, so that the cookie will detach from mould easily.

If its feel any difficulty to detach the cookie from mould, use a wooden stick and slightly try to detach the cookies from the mould.

Almost all the rose cookies has been fried. The batter is getting over, but there are little batter is left out at the bottom of the vessel, in which its hard for the mould to dip , those remaining batter can be poured through a spatula with holes in it.

This is a method to avoid wastage of remaining batter.

Making this way gives a special taste.

Switch off the flame when it turns light golden colour.

Take out from the oil when it’s fried well.

Be careful and don’t allow to burn.

This won’t take much time to fry.

Usually oil will not reduce while making rose cookies.

Some of them adds sesame seeds to it that also has oil content in it.

And also rose cookies are prepared by adding coconut milk, that too have oil content in it.

So mostly rose cookies will not drink much oil.

Rose cookies will be crispier when it cools than when taken out immediately from the oil.

This will be even crispier on the next day. Rose cookies are best combination with hot tea.

Its good snack for children too.

It’s become super crispy and tasty.

With this quantity we can prepare 30 rose cookies.

Its very easy to prepare with less time duration.

Prepare and give us a feedback.

Thank you

Dedicated to Mummy



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