This dish looks very simple and the ingredients also are very few and humble. But, don’t be fooled. It is not an amateur level dish. It takes some culinary understanding to be able to make rose cookies successfully. So, always attempt with a very small batch. Don’t be overambitious….unless you’re one of those gifted humans bestowed with the magic of perfection from the gods of sugar and spice.😉 Oh…and that’s not sarcasm. Such men and women do exist. But they are rather rare. I appear on the other end of the spectrum though. I really struggled in the beginning when I just got introduced to knives and utensils …and my ‘beginning’ lasted way too long.🤭🙊
Ingredients: makes 55 medium cookies approximately
- 250 gms maida/all purpose flour
- 2 eggs (optional, but preferable)
- 1/2 tsp baking soda
- 4 tbsp+ powdered sugar (sugar caramelizes and looks ghastly if you add more. These cookies are not meant to be overtly sweet but you can add some more if you prefer it sweeter an darker)
- 1 cup milk
- 1tbsp rose essence/1 tsp vanilla essence
- Water, as required
- Cooking oil for deep frying
Beat the eggs well with milk, sugar and water and keep aside for about 30minutes for the lumps to settle and dissolve.
This is what a cookie dye looks like. Mine is an aluminium one. I suggest you get a heavier one as compared to the skinny ones because they heat up more evenly and won’t burn the cookies. So fill up your kadhai with a decent quantity of oil. Heat it up on a very gentle flame. Keep the dye inserted in the hot oil. Make sure you balance it well. Please exercise extreme caution.
I hope you enjoy cooking and eating/serving this dish.
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