These crispy fried cookies are delicate and tasty. They are prepared as Christmas treats in some parts of Europe. These cookies are easy and fun to make.
Different versions of these cookies available in different parts of the world. In Kanyakumari District, which is the Southernmost tip of India it is called “Acchi Muruku”. Here it is prepared using rice flour.
Let me know in the comments, how it is called at your locality.
To make this recipe you need a special mould, called rosette iron. It comes in different shapes, like flowers, star etc..
In most houses, there will be one hanging in a corner of the kitchen. If you do not have one I recommend you buy one, it really worth buying.
I have prepared a batter by mixing flour, milk, egg yolks, a bit of sugar and a pinch of salt. Then I dipped the rosette mould into this batter and fried the batter in hot oil until golden brown.
There are some important things you must note while making these crispy cookies. It is must to heat the rosette iron in the oil before making the cookies and also heat it between each cookie. When you dip the mould in the batter, do not dip it completely into the batter, dip the mould until ¾ th’ of it is covered.
If you dip the mould completely into the batter, the cookies won’t come out of the mould.
Usually the cookies will come out of the mould by themselves when you shake them. If they don’t come out you can use a fork or a skewer to take them out.
When the cookies come out of the mould, flip them and fry for another few seconds. Drain the excess oil in a paper towel. You can store them in an air tight container at room temperature.
You can have them just like that, or you can sprinkle powdered sugar over them and serve. Can be served with evening tea, or you can pack some to your friends or family during festive seasons.
ROSETTE COOKIES RECIPE
Delicate and tasty crispy fried cookies. They are prepared as Christmas treats in some parts of Europe. These cookies are easy and fun to make. Can be served with evening tea or can be given as gift to friends during festive seasons.
PREPARATION TIME : 10 MINUTES
FRYING TIME 20 MINUTES
YOU WILL GET 15 COOKIES
INGREDIENTS
I have used a 250 ml cup to measure flour and milk
- 1 cup of all purpose flour
- 2 tablespoons of sugar
- 1 cups of full fat milk
- 1 egg yolk beaten
- Pinch of salt
- Vegetable oil to deep fry
METHOD
- In a mixing bowl, add the flour, sugar and salt, and mix until well combined.
- Add the egg yolk and the milk into the flour mixture and mix well with a whisk until no lumps are left.
- In a thick bottomed deep frying pan, add enough oil. Place the rosette iron into the oil and heat it with the oil over a medium heat, until the oil and the iron are heated thoroughly.
- Remove the iron from the oil and let the excess oil drip off. Dip in the batter and then deep fry it for around 1 minute. Then gently shake the rosette iron, keeping it inside the oil, until the rosette come off the iron
- Leave the rosette iron into the hot oil, and flip the rosette and cook for another few seconds or until the rosette cookie becomes golden brown.
- Remove from the oil, drain the excess oil by keeping it on a paper towel.
- Proceed the same way with the remaining batter.
- When you finish frying, you can dust with powdered sugar.
- Store in an air tight container at room temperature.
NOTES
Do not dip the rosette iron too far into the batter, if you do so the rosette will not come out from the iron.
After flipping do not fry them for too long, fry them just until they become golden brown.
The temperature of the oil must be hot, but not smoking hot. Keep the flame in medium throughout.180°C is the appropriate temperature for the oil.
STEP BY STEP PICTURES
In a mixing bowl, add flour
sugar
and salt and mix well
Add the egg yolk
and the milk into the flour mixture
and mix well with a whisk until no lumps are there.
In a thick bottomed deep frying pan, add enough oil. Place the rosette iron into the oil and heat it with the oil over a medium heat, until the oil and the iron are heated thoroughly.
Remove the iron from the oil and let the excess oil to drip off. Dip in the batter
and then deep fry it for around 1 minute,
gently shake the rosette iron, keeping it inside the oil,
until the rosette come off the iron. Leave the rosette iron into the hot oil,
and flip the rosette and cook for another few seconds or until the rosette cookie becomes golden brown. Remove from the oil, drain the excess oil by keeping it on a paper towel.
Proceed the same way with the remaining batter.
When you finish frying, dust with powdered sugar.
Store in an air tight container.
