Eggless Rose Cookies/ Achappam / Eggless Rosette

by - December 10, 2019

Eggless Rose Cookies/ Achappam / Eggless Rosette


                     This is the instant version of rose cookies which looks very beautiful, and is quite easy to do too. It is also open to quite a number of variations. The traditional recipe calls for soaked rice which is ground into fine paste and mixed with eggs. But this recipe needed very simple ingredients with out much work and can be done in half hour to an hour time. When I was young, we used to receive these cookies as a Christmas snacks from my neighbors along with simple vanilla cake. When I decided to bake Christmas goodies for Blogging Marathon, my first choice was to try this cookies. I planned to make these cookies in traditional way but due to time constrain, I choose to use this method. Will post the traditional rose cookies in nearing future. Lets dig in to the recipe.

Preparation Time: 10 minutes
Cooking time: 30 minutes
Yield: 15 cookies

Ingredients:
1/2 cup all purpose flour / Maida
1 tbsp rice flour/ corn flour
1 tbsp powdered Sugar, add extra if needed
1 tsp sesame seeds
1/4 tsp Baking powder
A pinch of salt
Cooking oil for frying



Method:

Preparation:
  • Heat the heavy bottom kadai/ pan with oil in medium heat.
  • While oil is heating, mix all the ingredients in a mixing bowl.
  • Add 1/2 cup extra water gradually (add extra water if need) and make a smooth dosa batter consistency ( pouring consistency).
Cooking:
  • When oil is heat enough, dip the mold in the oil and remove from the oil and wait for few seconds.
  • Dip the mold half way into the batter, to coat the the batter properly. Dip the mold in hot oil
  • With help of fork, slightly release the cookies from the mold. Fry both the side until golden brown color.
Eggless Rose Cookies/ Achappam / Eggless Rosette


Preparation Time: 10 minutes
Cooking time: 30 minutes
Yield: 23 cookies

Ingredients:

1/2 cup all purpose flour / Maida
1 tbsp rice flour/ corn flour
1 tbsp powdered Sugar. Add extra if needed
1 tsp sesame seeds
1/4 tsp Baking powder
A pinch of salt
Cooking oil for frying

Method:

Preparation:

  • Heat the heavy bottom kadai/ pan with oil in medium heat.
  • While oil is heating, mix all the ingredients in a mixing bowl.
  • Add 1/2 cup extra water gradually (add extra water if need) and make a smooth dosa batter consistency ( pouring consistency).

Cooking:


  • When oil is heat enough, dip the mold in the oil and remove from the oil and wait for few seconds.
  • Dip the mold half way into the batter, to coat the the batter properly. Dip the mold in hot oil
  • With help of fork, slightly release the cookies from the mold. Fry both the side until golden brown color.
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4 comments

  1. One of my childhood favourites. I've been thinking of making these for a while. Now, your are really tempting me.

    ReplyDelete
  2. Beautifully made rose cookies. They look so crispy and delicious. Your instant version makes it so easy to make too.

    ReplyDelete
  3. Wow! they look so beautiful and crispy. Sounds very easy to make these.

    ReplyDelete
  4. WOw, rose cookies look so nice and crisp. Miss the rose cookies which my aunt makes, its been years I had them. Perfectly done!!

    ReplyDelete

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