Rose Cookies with rice | Mangalorean Kokisan | Achu Murukku
Indulge in the delightful world of South Indian sweets with Rose Cookies, also known as Kokisan. Perfectly balancing sweetness and sophistication, Rose Cookies are not just a snack; they are a cultural celebration that captivates both the palate and the heart.
Equipment
- Rose Cookie Mould
Ingredients
- ½ cup 250 g idli Rice / white small grain / Surai
- 1 water for soaking
- 3 tbsp caster sugar
- 1 tsp sesame seeds black
- 1 large egg, room temp
- ½ tsp salt
- ½ cup thick coconut milk
- ¼ cup water, if required for batter consistency
- 1 oil, for deep-frying
Instructions
- Firstly, in a large bowl take 1/2 cup idli rice.
- Soak in water for 6 hours.
- Drain the water and transfer it to mixer grinder jar.
- Grind to a smooth batter adding some water as required.
- Transfer the batter to a large bowl.
- Add salt, sugar and sesame seeds and mix. Pour 1/2 cup coconut milk and 1 egg. Stir to combine together.
- Add some water if required if its thick to make it pouring consistency.
- Heat a heavy bottomed container with enough oil upto 3-inchs to submerge the mould. Place the mould in oil completely covering the whole mould till the top.
- When the mould is heated you will know when it radiates heat by placing you palm few inches away from it (careful not to touch it)
- Dip the mould in the batter making sure the sides are 3/4 covered in batter (see picture below). Hold steady in the batter for minimum 10 seconds and not less (it is important because otherwise it will form a shape in the batter itself and batter will not cling to the mould).
- After 10 seconds immediately place the batter covered mould completely dipped in hot oil to deep-fry (induction #6). You will see the oil bubbling, hold it in oil for at-least 10 seconds then gently shake the mould to release the cookies.Use a wooden skewer to release it from the sides.
- Meantime, leave the mould in hot oil for few seconds until your ready for the next cookie and continue with step 4. Depending on the size of the container used you can fry more than one but just make sure you have enough space to dip the mould after each cookie.
- Flip them with the wooden skewer to fry evenly until light brown color on both sides.
- Remove the fried ones and place them on kitchen paper towels. Repeat from step 4 until all the batter is used.
- Leave them to cool completely before storing them in an airtight container or airtight storage bags.
Video
Notes
- Make sure not to overheat the oil. You can keep the oil on medium-low heat (induction 5 or medium-low) if your preparing it for the first time . It might be hard to release the batter from the mould if overheated.
- If the batter is too thin you will know it once you prepare the first two cookies, since it tends to be very fragile and breaks off easily. And, the hot mould will need to be immersed in the batter for longer than 10 seconds for thinner batter.
- For deep-frying I used a flat deep-bottomed 7.5-inch / 19 cm wide container that could fry 3 cookies at a time.
- While dipping the mould in batter, tilt the bowl for even coating.
- If its too much batter to make at one-time. You can separate and use half the batter and keep the rest in fridge. I used half the rice paste for one-time which made 25 cookies, while the rest of the rice paste I stored it in the fridge for next day.