Rose Cookies are one of those old-fashioned treats that make you slow down and appreciate the process. These lacy, flower-shaped cookies get their name from the rose-patterned mould traditionally used to shape them. The batter is simple, combining rice flour with coconut milk and jaggery for a hint of caramel sweetness. What makes these special is the way you cook them.
You dip a hot metal mould into the batter, then lower it straight into oil. The cookie forms around the mould and turns crisp and golden. I usually make these during festive seasons, but honestly, they are wonderful any time you want something light and crunchy to go with tea.
About the Recipe
This recipe brings together basic pantry staples in a way that feels both simple and special. The rice flour gives the cookies their signature crispness, while coconut milk adds richness without making them heavy. Jaggery provides a gentle, earthy sweetness that is not overwhelming. The technique might seem unusual at first, but once you get the hang of dipping the mould, it becomes almost meditative.
These cookies keep well in an airtight container, which makes them practical for gifting or keeping on hand when guests drop by. The subtle cardamom and sesame seeds add just enough flavor to make each bite interesting.
Why you will love this recipe
These cookies have a satisfying crunch that holds up for days. The flavor is not overly sweet, which I appreciate because it means you can eat several without feeling like it is too much. The coconut milk and jaggery work together to give a warm, comforting taste that reminds me of homemade sweets from my grandmother’s kitchen.
The process of making them is a bit different from regular cookies, and that hands-on method makes the whole experience feel special. Once you get your mould hot enough and find the right batter consistency, everything moves quickly. You end up with a batch of beautiful, intricate cookies that look impressive but are not fussy to make.
Cooking Tips
Getting the oil temperature right is key. If the oil is too hot, the batter will brown before it sets. If it is not hot enough, the batter will not release from the mould easily. I always heat the mould in the oil for at least a minute before the first dip.
Make sure your batter is thin enough to coat the mould but thick enough to cling. If it drips off immediately, it is too runny. Add a touch more rice flour to thicken it. Do not dip the mould all the way into the batter or it will be hard to remove the cookie later. Three-fourths depth works best.
Serving and Storing Suggestions
These cookies are wonderful with a cup of hot chai or filter coffee in the afternoon. Serve them at room temperature for the best crunch. The recipe makes about 20 to 25 cookies depending on your mould size, and preparation takes roughly 15 minutes with cooking time around 30 minutes. Store them in an airtight container once they have cooled completely.
They stay crisp for up to two weeks if kept away from moisture. You can also pack them in decorative tins and give them as gifts during holidays.
Similar Recipes
- Murukku
- Chakli
- Achu Murukku
- Athirasam
- Neyyappam
Nutrient Benefits
Rice flour is naturally gluten-free and easier to digest for many people. Coconut milk provides healthy fats that help with satiety and energy. Jaggery offers iron and minerals that refined sugar does not have, making it a better choice for sweetening. Sesame seeds add a small amount of calcium and good fats.
Cardamom supports digestion and adds a warming quality. While these are fried cookies and best enjoyed in moderation, the ingredients themselves bring some nutritional value along with the taste.
Rose Cookies
Ingredients
- 1 cup Rice Flour
- 1 tbsp Maida / Plain Flour
- 3/4 cup Coconut Milk
- 3/4 cup Jaggery
- few Sesame Seeds
- 1 Cardamom powdered
- as per taste Salt
- as required Groundnut Oil
Instructions
- Mix the rice flour, maida, sesame seeds, salt and cardamom powder in a bowl.
- Heat a pan over medium flame. Add the jaggery and pour enough water to cover it.
- Simmer until the jaggery has fully dissolved.
- Remove and allow it to cool.
- Pour this into the flour mixture.
- Add the coconut milk and mix well.
- Mix it until it has a dosa batter like consistency.
- Heat oil in a frying pan.
- Dip the mould (achu murukku maker) in the oil
- Dip the hot mould three-fourths into the batter and deep fry in hot oil.
- When the cookies are light brown in colour, separate them from the mould using a spoon and fry them for another 30 seconds.
- Repeat the process for the remaining batter.
Recipe Video
Notes
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The recipe is available in Tamil also.
Frequently Asked Questions
Can I use white sugar instead of jaggery?
Yes, you can substitute white sugar, though the flavor will be less complex. Jaggery gives a warm, molasses-like taste that sugar cannot replicate. If you use sugar, dissolve it the same way in a little water before adding it to the flour.
What if I do not have a rose mould?
You can use any metal mould designed for achu murukku. Some people use small ladles or even decorative metal cookie cutters with handles. The shape will differ, but the cooking method stays the same.
Why does the batter slide off the mould?
This usually means the mould is not hot enough. Dip it back into the oil and let it heat for another 30 seconds. A properly heated mould helps the batter stick and cook quickly.
How do I know when the oil is ready?
Drop a tiny bit of batter into the oil. If it sizzles and rises to the surface right away without browning too fast, the temperature is right. Medium to medium-high heat works best for most stoves.
Can I make the batter ahead of time?
You can prepare it a few hours in advance, but the rice flour may settle at the bottom. Give it a good stir before using. Batter made fresh tends to work a bit better because the consistency stays more even.
3 comments
THis is the recepie i was seraching for.
Good idea….to make Karam cookies…..
Excellent