As a teenager, I was always excited during Christmas time either to help my mother in making the sweets or to try out new ones on my own. I have fond memories of a kind neighbour teaching me how to make rose cookies. Preparation of the batter was basic and similar to the one for making pancakes, while mastering the use of iron (mould) took a couple of tries. Over the years, I have tried out different shaped moulds with coloured batter. Light, crispy, crunchy, sweet and tasty, rose cookies stand out and make a beautiful addition to the Christmas platter. Also, known as Rosettes for it takes on the intricate design of the iron resembling dainty flowers. The iron has a handle and a detachable patterned mould. In some, the mould is permanently attached.
Key points to note when preparing rose cookies. The consistency of the batter should be perfect, coating the back of a spoon. Oil should be maintained at the right temperature at medium low. It too hot, the rose cookies will brown too quickly and if cool, they will soak in too much oil. Iron used should be heated in the oil for a couple of minutes so that the batter adheres to the mould and releases smoothly when fried. Reheating the mould in oil every time for each rose cookie is crucial. When dipping the mould in the batter, ensure that the batter is three-fourth through the mould and not all the way to the top or else it will create a seal and not separate. Over beating the batter will result in appearance of large blisters on the rose cookies. Stir batter occasionally, fry rose cookies until light brown, drain on absorbent paper towels hollow side down, cool completely before storing in an airtight container. Do not sprinkle confectioner's sugar and store, they will turn soft. Follow the above and enjoy airy, delicious rose cookies for Christmas.
Key points to note when preparing rose cookies. The consistency of the batter should be perfect, coating the back of a spoon. Oil should be maintained at the right temperature at medium low. It too hot, the rose cookies will brown too quickly and if cool, they will soak in too much oil. Iron used should be heated in the oil for a couple of minutes so that the batter adheres to the mould and releases smoothly when fried. Reheating the mould in oil every time for each rose cookie is crucial. When dipping the mould in the batter, ensure that the batter is three-fourth through the mould and not all the way to the top or else it will create a seal and not separate. Over beating the batter will result in appearance of large blisters on the rose cookies. Stir batter occasionally, fry rose cookies until light brown, drain on absorbent paper towels hollow side down, cool completely before storing in an airtight container. Do not sprinkle confectioner's sugar and store, they will turn soft. Follow the above and enjoy airy, delicious rose cookies for Christmas.
Rose de Coco (Rose Cookies/Kokkisam/Rosettes/Fried Waffles)
(Yields 30)
Ingredients:
1/2 cup all purpose flour or maida
1 egg
1/2 cup milk or coconut milk
3 teaspoons sugar
1/2 teaspoon vanilla extract
oil for deep frying
a pinch of salt
Method:
Sift the dry ingredients; flour and salt. Set aside.
Using a balloon whisk, gently beat the egg and mix in the sugar. (Do not incorporate too much air or you will end up with large blisters on the rose cookies.)
Add the milk, vanilla extract and then sprinkle the dry ingredients. Combine gently to form a smooth batter that coats the back of a spoon.
Heat oil for deep frying placing the rosette iron in the oil. To ensure if the oil is ready, drop a pinch of batter in the oil. If it bubbles and comes up immediately, the oil is ready. Ensure that the flame is on medium low.
Shake off excess oil from the iron by lifting it out of the oil and gently tapping on the edge of the pan. (Make sure your pan has a flat and sturdy bottom to prevent it from toppling while tapping.)
Dip the hot iron into the batter until it covers three-fourth of the iron. Fry in oil (do not touch the bottom) and after 10 counts, gently shake iron to release the rose cookie. It will come off easily. Leave iron in the oil to heat and turn the rose cookie with a slotted spoon. When light brown, drain on absorbent paper towels, hollow side down enabling the excess oil to flow out.
Do one rose cookie at a time and leave iron in the hot oil at all times. This will ensure that it is properly heated. Gently shake off excess oil, then dip in batter and fry, leaving iron in the oil at one side. Stir batter occasionally. Use a pan for frying that is deep enough with a sturdy flat bottom and sides high enough for the iron to rest while it is in the oil. (Note: The pan I used was 7” in diameter and 3” in height which accommodated the iron and one rose cookie comfortably at all times.)
Cool and store in an airtight container to maintain crispiness.
Note:
(Yields 30)
Ingredients:
1/2 cup all purpose flour or maida
1 egg
1/2 cup milk or coconut milk
3 teaspoons sugar
1/2 teaspoon vanilla extract
oil for deep frying
a pinch of salt
Method:
Sift the dry ingredients; flour and salt. Set aside.
Using a balloon whisk, gently beat the egg and mix in the sugar. (Do not incorporate too much air or you will end up with large blisters on the rose cookies.)
Add the milk, vanilla extract and then sprinkle the dry ingredients. Combine gently to form a smooth batter that coats the back of a spoon.
Heat oil for deep frying placing the rosette iron in the oil. To ensure if the oil is ready, drop a pinch of batter in the oil. If it bubbles and comes up immediately, the oil is ready. Ensure that the flame is on medium low.
Shake off excess oil from the iron by lifting it out of the oil and gently tapping on the edge of the pan. (Make sure your pan has a flat and sturdy bottom to prevent it from toppling while tapping.)
Dip the hot iron into the batter until it covers three-fourth of the iron. Fry in oil (do not touch the bottom) and after 10 counts, gently shake iron to release the rose cookie. It will come off easily. Leave iron in the oil to heat and turn the rose cookie with a slotted spoon. When light brown, drain on absorbent paper towels, hollow side down enabling the excess oil to flow out.
Do one rose cookie at a time and leave iron in the hot oil at all times. This will ensure that it is properly heated. Gently shake off excess oil, then dip in batter and fry, leaving iron in the oil at one side. Stir batter occasionally. Use a pan for frying that is deep enough with a sturdy flat bottom and sides high enough for the iron to rest while it is in the oil. (Note: The pan I used was 7” in diameter and 3” in height which accommodated the iron and one rose cookie comfortably at all times.)
Cool and store in an airtight container to maintain crispiness.
Note:
- For coloured rose cookies, a couple of drops of food colour (pink or yellow) can be added to the batter before frying.
- Add extra sugar, if desired.
- I used full-fat milk which can be replaced with skim milk or coconut milk. When using coconut milk, substitute vanilla extract with a pinch of cardamom powder.
- Count to 10 and then gently shake to release the rose cookie. Do not shake iron at the start, it will ruin the shape. The heat enables the batter to take on the design and then slowly releases the rose cookie.
- If the rose cookie fails to release easily from the iron, then use a skewer to separate it.
- In case rose cookies turn soft after storing, warm them in a preheated oven at 400 F or 200 C for a minute or two. Keep a watchful eye or they will burn. Cool and they will crisp up.
- Dust confectioner's sugar (icing) just before serving. Do not store rose cookies sprinkled with icing sugar. They will turn soft with the moisture from the sugar.
- Rose cookie irons are available at Arife Lamoulde and Cheap Jack at Bandra, Mumbai.
See More Traditional Christmas Sweets
