Rose cake or Rose cookies

Name: Rose cake or Rose cookies
Total time: 9000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup rice; 2 tsp maida; 4 tsp sugar powder or as per your taste; 1 pinch Salt; 2 pods crushed cardamom (optional); 1 cup coconut milk; 1 tsp sesame seeds; as required Oil for deep fry

Nirupama Mohanty @cook_18542432

Orissa , cuttack

#ricecontest
#ebook
#post11

Nirupama Mohanty @cook_18542432

Orissa , cuttack

#ricecontest
#ebook
#post11

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Ingredients

2 hour 30 minut

4 servings

1 cuprice
2 tspmaida
4 tspsugar powder or as per your taste
1 pinchSalt
2 podscrushed cardamom (optional)
1 cupcoconut milk
1 tspsesame seeds
as requiredOil for deep fry

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Steps

2 hour 30 minut

1

Soak rice for 2 hours then wash and make a smooth paste using coconut milk.
2

Then add all the ingredients and mix well, add little more coconut milk to adjust the consistency.
3

The consistency of batter should be slightly thinner than dosa batter.
4

Now heat oil in a kadhai or a deep pan and dip the mold in oil till use, the mould should be hot.
5

Keep the flame completely low and dip 3/4th of the mold in the batter, when u dip the mold in batter, u should get a ssshhh sound, immediately keep the mould in oil
6

Leave it for maximum 3 to 5 seconds in very low flame, do not wait for the rose cake to half cook because u may not be able to release it,
7

Hold the mold in one hand and release the every corner of rose cake from the mold using a knife in other hand, rose cake will release in oil and gets cooked, cook for 30 seconds and flip the rose cake
8

Again cook for 30 seconds till bubbles cease and rose cake turns golden brown lightly
9

Rose cake will be soft while you remove but it turns crispy and hard as it cools down, remove in a tissue paper and drain the oil
10

Again keep the Mold in hot oil and increase the flame, keep it for few seconds and dip in batter, reduce the flame and cook it as mentioned above, repeat the same process.
11

Store in an air tight jar after it cools down.
12

Remember to cook in low flame to get a nice colour, also increase the flame as soon as you remove the rose cake from the flame
13

Note-The heating point of oil is also more important, if it is too hot, the colour of rose cake turns dark brown, so u should cook in low flame at perfect heating point
14

The batter won't coat the mould if the mold is not hot, so don't forget to heat the mold every time before dipping in batter

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Nirupama Mohanty @cook_18542432

on November 27, 2019 10:58

Orissa , cuttack

I am Nirupama Mohanty . I am very passionate about cooking , love to learn different types of recipes , love to doing experiments with ingredients 😊😊😊