Eggless Rosette Cookies

Christmas is around the corner and these Rosette cookies or Achappam as they call in Kerala ( Southern Indian State) are traditionally made around this festive time. To know more about their origin I took help of Wikipedia and it seems that these cookies originated in the Scandinavia.  

These cookies are made using special mould which is made of iron and has intricate design with wooden handle. The mould is dipped in hot oil and then immersed in the batter which is then fried to get these delicious treats.

I made these rossette for the first time and almost all the recipes call for eggs but since we don't take eggs I was little sceptical as how these would turn out, but these turned out super good and were a real treat.

Ingredients:

Fine Rice Flour- 3/4 Cup ( Make sure to use non roasted flour)

All Purpose Flour- 1/2 Cup

Sugar- 1/2 Cup

Banana Purée- 1 tbsp

Thick Coconut Milk- 1/2 Cup

Cardamom Powder- 1/2 Tsp

Black Sesame Seeds- 1 Tbsp

Water- To make the batter

Salt- A Pinch

Oil - To Deep Fry

Procedure:

• Heat oil in a frying pan and keep the rosette mould immersed in hot oil.
• Prepare the batter by mixing rice flour, all purpose flour, sugar, banana purée, coconut milk, cardamom powder, black sesame seeds, salt together and add water to make a smooth, lump free batter of neither too thin nor too thick but of flowing consistency.
• When the oil is hot enough take out the mould from it and immediately immerse the mould upto 3/4th in the prepared batter. Take care not to fully immerse the mould in the batter else the cookies will not come out of the mould.
• Take out the mould from the batter and immediately immerse it in the hot oil. 
• Let the batter fry for 20-30 seconds in medium heat along with the mould.
• Now gently tap the mould to release the cookie in the oil. If the cookie doesn't come out on it own then use a skewer to remove the cookie. However with practise these cookies come out perfectly.
• Fry on both sides till the cookies turn slight golden. 
• Make sure to fry only a couple of these at a time, since these turn dark very quickly.
• Also the mould has to be hot each time before being dipped into the batter. If the mould is not hot then the batter won't come off in hot oil.

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