Rose Cookies ? Achu Muruku
Rice flour - 1 cup
Maida/ All purpose flour - 1/2 cup
Milk - as required
Sugar powder - 4 tbsps
Cardamom powder- 1 pinch
Oil for frying
How to make Rose Cookies
In a bowl, take all ingredients together and slowly add in milk, to form a batter of pouring consistancy (a little thinner than Dosa batter), and let it stand for 10 minutes.
Heat oil in a pan.
Keep the Rose Cookie mould immersed in oil as the oil is getting heated. At this stage the temperature should be high and the mould should be sizzling hot.
When the oil is hot enough (the batter should rise as soon as it touches the oil), dip the hot cookie mould in the batter only half way through, so that the batter clings half way to it.
Dip the mould with batter into the oil and after a minute slightly shake the mould holding the handle firmly. If he batter is not getting removed, use a knife to shake it out.
The half cooked cookie will slide into the oil. You can also use a fork or a slender knife to ease it out into the oil.
Flip the cookie using a perforated ladle and cook until done.
Remove the rose cookie from oil and drain on a paper towel.
The batter should rest for at least 10 mins. Make sure the mould is seasoned well by being washed and oiled several times before actual use. I almost did everyday for a week.
The hot should be hot and the mould also be equally hot when you plunge into the batter. Make sure the batter is in a long vessel when you dip the mould.
This snack is a slightly difficult task until you get a hang of it.