In India, festivals are a time to make as many desserts and
snacks as possible and share them with neighbors and friends. People start
preparing these yummy goodies a week before the festivals and store them in
huge steel containers which are a delight to kids.
Rose Kothu is a very popular snack made during Christmas.
It is a delicate flower shaped fried cookie that is mildly sweet. It tends to
absorb a lot of oil and leaves an oily taste in the mouth.
Adding a flavor helps
with the oily taste. Usually, vanilla essence or cardamom powder is added.
Sesame seeds are also a popular addition.
Today we have come up with a very non-traditional flavor.
We’re making Strawberry flavored Rose Cookies. Dehydrated Strawberries are
easily available in grocery stores. We just need to powder them in a blender or
clean coffee grinder. A tablespoon of this powder for every cup of flour is
enough. I find when we add more fruit powder, the batter tends to stick to the
mold and doesn’t come off. So, just stick to the recipe even if you are tempted
to add more of the Strawberry powder. You can always add more Strawberry flavor
to the powder sugar we will dust over the cookies later.
The most frustrating part of making this cookie is that
sometimes the batter will stick to the mold and not come off it. That is why
the mold should be preheated in the oil for 20 seconds before dipping it in the
batter. Second dip only three fourth of the mold in the batter. Do not submerge
the entire mold into the batter. Third, keep the oil at a low temperature
because most of the time you will need to nudge the cookie gently from the
mold. This takes time and if your oil is too hot the cookie will burn by the
time you get it out of the mold.
Traditionally, the mold is soaked in the cold cooking oil
for a few hours before the cookies are made. I do this every time. Just make
sure the mold is clean and dry because you can use the same oil to fry the
cookies.
Ingredients:
A Rose Kothu Mold
All- purpose flour 1 cup
Milk 1 cup
Egg 1
Sugar 1 tbsp
Salt a pinch
Strawberry powder 1 tbsp + 1 tbsp
Powdered sugar 2 tbsps
Oil to deep fry
Soak the mold in oil if you have decided to follow the
traditional method. Give it at least three to four hours.
Mix in the granulated sugar, salt and one tablespoon of the
Strawberry powder with the flour.
Add the egg and milk and whisk everything until you get a
smooth and lump free batter.
Heat about two inches oil in a pan. Use low heat. I use
either a two or three on the electric range.
Once the oil is hot, place the mold into the oil and heat it
for twenty seconds.
Lift the mold and dip it into the batter. Only three fourth
of the mold should be covered with the batter.
Now hold the mold into the hot oil.
After ten seconds the cookie should slip off the mold. If it
doesn’t, gently nudge the cookie off the mold using something like a skewer.
Lift the cookie out of the oil and drain on paper towels.
Mix the rest of the Strawberry powder with the powdered sugar. Here you can use more strawberry powder if you like.
Once the cookies are cooled, spread them in one layer on a plate and dust them with the strawberry flavored sugar.
Enjoy!
For a video version of this recipe go to: