Rose cookies (Rose De Coque) | Achappam/Achu Murukku | Goan Christmas Sweets | Cooking Addiction.

Rose Cookies are not cookies in the real sense, but are so called because they look like dainty roses. This traditional snack is believed to be of Anglo-Indian origin, and is made commonly during Christmas time.

It is made by coating a cinnamon-flavoured, mildly-sweet plain flour batter on a rose-shaped mould and deep-frying till crisp. The cookies are then dusted with powdered sugar, which gives them an additional appeal, both in terms of appearance and taste.

These Rose Cookies can also be stored in an airtight container but make sure you cool them completely before storing, and do not sprinkle sugar till the time of serving, because if you sprinkle sugar and store, it will release water and make the cookies soggy.

Ingredients & Quantity
Refined flour – 500 gms
Rice flour – 250 gms
Sugar – 200 gms
Salt – 1 tsp
Baking powder – 1/4 tsp
Eggs – 6
Coconut milk (thick) – 400 ml
Vanilla essence – 1 tsp
Sesame seeds – 2 tsp
Refined oil to fry – 1 litre

Method,
1) Combine refined flour, rice flour, coconut milk, sugar, eggs, salt, baking powder, vanilla essence. Mix to form a smooth thick batter. I have used processed rice flour but your’ll can also soak the rice overnight and grind it into fine paste and use it in the recipe.
2) Heat sufficient oil in a vessel.
3) Dip the Rose cookie mould in the hot oil and when hot enough, dip it half way into the batter and put it back immediately into the oil.
4) Deep fry the cookie till crisp & separate them from the mould using a knife.
5) Heat the mould again and repeat the process to make the remaining cookies.
6) store them in an air tight container.

Note – your’ll can use combination of white and black sesame seeds.

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