Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, rose cake or rose cookies. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Rose cake or Rose cookies is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Rose cake or Rose cookies is something that I have loved my whole life.
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To get started with this particular recipe, we must prepare a few components. You can cook rose cake or rose cookies using 8 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Rose cake or Rose cookies:
- Get 1 cup rice
- Prepare 2 tsp maida
- Take 4 tsp sugar powder or as per your taste
- Prepare 1 pinch Salt
- Get 2 pods crushed cardamom (optional)
- Prepare 1 cup coconut milk
- Get 1 tsp sesame seeds
- Get as required Oil for deep fry
On my first rose cake w/c was for d wedding, i used buttercream frosting( wilton) recipe but i used half shortening & half butter. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined. Rose chocolate cake with vanilla buttercream frosting. Vanilla cupcake with dual tone American Buttercream frosting.
Steps to make Rose cake or Rose cookies:
- Soak rice for 2 hours then wash and make a smooth paste using coconut milk.
- Then add all the ingredients and mix well, add little more coconut milk to adjust the consistency.
- The consistency of batter should be slightly thinner than dosa batter.
- Now heat oil in a kadhai or a deep pan and dip the mold in oil till use, the mould should be hot.
- Keep the flame completely low and dip 3/4th of the mold in the batter, when u dip the mold in batter, u should get a ssshhh sound, immediately keep the mould in oil
- Leave it for maximum 3 to 5 seconds in very low flame, do not wait for the rose cake to half cook because u may not be able to release it,
- Hold the mold in one hand and release the every corner of rose cake from the mold using a knife in other hand, rose cake will release in oil and gets cooked, cook for 30 seconds and flip the rose cake
- Again cook for 30 seconds till bubbles cease and rose cake turns golden brown lightly
- Rose cake will be soft while you remove but it turns crispy and hard as it cools down, remove in a tissue paper and drain the oil
- Again keep the Mold in hot oil and increase the flame, keep it for few seconds and dip in batter, reduce the flame and cook it as mentioned above, repeat the same process.
- Store in an air tight jar after it cools down.
- Remember to cook in low flame to get a nice colour, also increase the flame as soon as you remove the rose cake from the flame
- Note-The heating point of oil is also more important, if it is too hot, the colour of rose cake turns dark brown, so u should cook in low flame at perfect heating point
- The batter won't coat the mould if the mold is not hot, so don't forget to heat the mold every time before dipping in batter
- Ready to serve and ENJOY!
Rose chocolate cake with vanilla buttercream frosting. Vanilla cupcake with dual tone American Buttercream frosting. Mini chocolate cupcakes with American buttercream frosting. Rose chocolate cupcake with vanilla buttercream frosting. Cream sugar and butter for cake together in a bowl with an electric mixer.
So that’s going to wrap it up with this special food rose cake or rose cookies recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
