Image credit : rakskitchen
Prep Time : 20 minutes | Cook Time : 25 minutes
Ingredients
- 1 cup Rice flour
- ¼ cup All purpose flour/ maida
- ¼ cup Sugar
- ¾ cup + 1 tbsp Coconut milk
- ¼ tsp Vanilla extract
- ⅛ tsp Salt
Direction
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First extract coconut milk by grinding 1 & 1/2 cup fresh grated coconut with 1/2 cup luke warm water.
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Strain and collect coconut milk by squeezing the ground coconut. I got approximately 3/4 cup plus little more around a tbsp.
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Take rice flour, maida in a mixing bow and mix well adding salt. Add sugar, coconut milk and mix using a whisk. Add vanilla extract, little more water as required to make a thick batter .
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Heat oil, place the rose cookie mould inside. Once hot, put the flame to low of medium and take the mould (quickly let the excess oil drain). Dip 3/4 of the mould alone in the batter gently and take out slowly.
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Dip into hot oil (should not keep inside, hold it without touching the bottom) and gently give the mould jerks up and down.
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After few shakes, the batter by itself comes out the mould (First few times it might not so use a fork to push it down, but it will come off easily after 2-3 batches). Cook in medium flame until the shhhh sound reduces, turns golden in colour.
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Flip and cook if needed, drain over paper towel. It will look soft when you drain, but gets crisp as it cools down.