- 150gm raw rice cleaned & soaked for 2-3 hours
- 3/4th cup (100gm) maida
- 1 egg
- 2 tbsp sugar
- 1/4 tsp salt
- 1/2 coconut or 1 packed cup grated coconut
- 3-4 cardamoms without skin
You also need
- Roce cookie mould/metal form * see notes
- a wide & shallow mixing bowl (without tall sides)
- a wide heavy bottomed kadhai
- slotted ladle
Method:
Extracting the coconut milk
Coarsely grind the grated coconut & cardamom seeds using a little less than 1/2 cup lukewarm water. Transfer the contents onto a muslin cloth spread over a vessel. Make a bundle of the cloth & its contents and gently squeeze out the coconut milk. Cardamom flavoured thick coconut milk is ready.
Preparing the batter
Drain the soaked rice & grind it along with 1/2 cup of the thick coconut milk and salt to a fine paste. Retain the remaining coconut milk aside
Add the sugar and the flour (maida) and stir it gently to avoid any lumps and pulse the mixer grinder again for a few seconds till well incorporated. Transfer the contents into the bowl & add the egg & mix it gently (if you beat the mixture too much the egg will turn frothy & the batter will incorporate air bubbles which result in cookies with bubbles on their surface which we want to avoid) – see pics
The batter should be of dosa batter consistency. Not too stiff & thick and neither runny & thin. Adjust the consistency by adding a teaspoon of the reserved coconut milk at a time and mixing the better well till incorporated.
Frying the rose cookies
Heat oil for deep frying in the kadhai. Add enough oil so that you are able to fry at least 3-4 cookies at a time. Let the oil heat up on a medium high flame. Dip the mould in the hot oil for a minute or two – Don’t skip this step – it is important for the mould to heat well else when you dip it into the batter, the batter wont stick to the mould.
Dip the mould carefully into the batter until the batter coats the mould but does not cover the entire mould – take care to see that the batter does not cover the upper surface of the mould – this is very important as your cookie-making programme will end up in a disaster. Also, do not leave the hot mould dipped for too long into the batter as the heat from the metal mould will cook the batter in the bowl. So be quick and do the drill – dip mould in the batter & dip it in the hot oil and shake the mould as if you are tapping the mould into the hot oil in quick progression. This helps the batter to release itself from the mould & float in the hot oil after which the process of frying continues.
Just in case you want to know what happens if you drown the entire mould in the batter!
Repeat another two or three times till you have 3-4 cookies frying at a time. Fry the cookies till they start to look pale pink-golden. Flip over & fry the other side as well. Do not allow them to turn brown as the colour should be a pale pinkish golden (rose colour).
Flip the cookies back to the right side facing up and using a slotted ladle fish out the cookies one by one, drain them gently against the side of the kadhai & transfer onto an absorbent kitchen tissue to drain off the excess oil.
Stepwise:
Storing the Rose cookies:
Once the cookies have completely cooled off, store them in an airtight container. They keep well for 2-3 weeks
Notes:
1. The Kokkis mould is available in most steel crockery shops in Mangalore. I bought mine from Bharat Steel, Market Road (opp to M.D Souza bakery before it closed down). The mould cost me around Rs 75.
Updated
2. One of my readers suggested Cheap Jacks, Hill Road, Bandra (near St. Peter’s Church) for all kinds of moulds especially the X’mas variety.
3. You can buy it online. These are called the Rosette mould.
2. Make sure that the consistency of the batter is just right so you get the best quality of kokkis. Do not beat the egg too much as it will turn frothy & form bubbles on the cookies as you see in my pictures – lesson learnt!
3. Some recipes do not ask for maida to be added – however these make the cookies extra crisp and easy to bite.
May says
I have exactly the same mould from Mlore, my parents bought it for me..:) You also know where it is lying right now..:) I always ended frying up 3 to 4 batches as they would always get over much before Christmas!!!
Sayantani says
beautiful detailed post…very well explained.
Radhika says
I love these though our neighbor used to add white sesame seeds to it and she has numerous moulds to make this. Nice Clicks Shireen.
Tina says
crispy and mouthwatering..my all time fav,,looks perfect dear.
Chitra says
love this crispy cookie
Sharmilee! :) says
Wow looks perfect…yummy cookies
Hamaree Rasoi says
Crispy and crunchy looking cookies.Deepa
Hamaree Rasoi
Shawn says
Beautiful! I'd love to attempt these one day ๐
Prema Michael says
Yes Sher, Lovely post wonderful pics, great recipe! Signature Shireen style.
cumincoriandercardamom says
Wow This is Gorgeous!!
eeepppeee says
Shireen your photography and write up as usual is A +++++++!!!!! Donna
Anu says
wow!! looks amazing
Sumee says
what a beautiful creations!!!
soujanya says
luvly!wonderful!!perfect!!
my mom prepares in diff shape..v call them as gulabi puvvulu..
Poornima Nair says
This is one of my favorite christmas treats…they look perfect. I wish I had a mould here with me!
Reshmi Mahesh says
Rose cookies looks perfect and yummy…
Shireen Sequeira says
Thanks everyone for your lovely comments & words of appreciation!!
Jovi says
Hi shireen… Yours Kokkisan are so perfect I could just gobble them up…. I love the whole Christmas look of your blog…
I need a little help from you for my blog… planning a Christmas event… will be sending you a mail…
Prathibha says
nice cookies..send me some dear..:)
Charishma says
Shireen….loss of word…this is just amazing…mind blowing.i don't think I will ever be able to do this. I have been having these cookies since i was a kid..from the nearby mangalore store.Believe me Shireen I wish i was ur neighbor.Loving it…they look so beautiful …iam still trying to figure out how you made it..Shireen this is pure talent.
Priya says
Looks super mind blowing am yet to try this incredible cookies,seriously feel like munching some.
CaySera says
Beautifully presented and looks sooo yummy Shireen!! Must try your version……!!
Shireen Sequeira says
Thanks Jovi, Prathibha, Cherie, Priya & CaySera for your lovely comments!!
Kavi says
Oh god! You are unbelievably awesome! I just can't stop gawking! ๐
If its not too much to ask, can you please go through the rules of my event > Jingle All The Way and link your Festival related recipes there? Would love to have your posts on my space. Thanks!
Kavi | Edible Entertainment
Ongoing events:
Jingle All The Way &
Microwave Easy Cooking
santhosh says
Great Receipes for X-mas Kuswar
Santhosh Pinto-Australia
Shireen Sequeira says
Thanks Kavi & Santhosh!!
Anonymous says
i have been looking for this recipe as it needs exact proportions else its a disaster. I had made it some years ago, but my granma had guided us. We did not even bother to write down the recipe. Thanks you, we can make it this Christmas…
Anonymous says
Just made these and they are perfect. Very crunchy, crispy and delicious. Ofcourse I did what you said not to do and overbeat my batter so I have the ugly bubbles, so have to avoid that the next time – but thank you for the recipe. Amazing cookies
Srivalli says
This is really so beautiful!..I love this and I tried it this Christmas, without egg of course..:)..took me a week to season the mould and get a tasty one..was such a wonderful exp making it ourselves!..
jacintha misquith says
will it taste the same without egg
Shireen Sequeira says
@ Jacintha Misquith: I have never tried it without egg so I have no idea
Sunil Pinto says
Which Type of rice is good {Kozzo(red rice) or Surae(White rice)}
Randula Telge says
people.. i have big problem.. i'm trying to make some kokis but i don't kow why the kokis is not removing from the mould properly ๐ it's new kokis mould!! help!!! ;( ๐
Shireen Sequeira says
@ Randula: Did you dip the mould fully into the batter? Please see the pictures above, you should immerse them just halfway. Secondly, try soaking the mould in some oil the previous day and try them the next day. The first 3-4 kokkis may be a struggle to remove after which they will turn out ok. Also, between each dip into the batter place the mould in the hot oil (frying pan itself)
GLM says
Yeah!!, I was able to make Kokkisan the very first time today. At first I thought I would give up because my first few got stuck kokkisan to the template and would not give up in the oil. I somehow persisted, continued to pry the ones stuck with fork, even soaked in water, etc. (you get the picture of the struggle) to remove the stuck ones. I Even went as far as adding another egg and then adding more maida etc to improve the consistency of the batter. Guess what.. magically my 6th kokkis came out just perfect and so did the 7th and now I have about 40 perfect kokkisan.
Here is my take away
1. Heat the Template thoroughly
2. Ensure batter is even stuck on all sides of the template
3. shake virgorously in oil to release the kokkis
4. If it wont come out either your batter consistency is incorrect or the template is not hot enough
5. The first few kokkisan are hard to come by so be patient and wait until the template seasons itself well enough
6. I left the tempalate in oil as my prior kokkisan cooked, so I was able to have the template hot and ready each time to speed up the process.
Good Luck.
Merry Christmas and a Happy New Year
Shireen Sequeira says
So glad to know that after persistent attempts your kokkisan came out right! Yes, as mentioned in my post, the tips are important to be noted – the mould should be heated properly and the batter should be at the right consistency
Ruffina says
Hi Shireen
Nice detailed recipe. Quick question. Do we need to to soak the rice? Randhpi book says, don’t soak.
Shireen Sequeira says
Hi Ruffina,
This is my mum-in-law’s recipe. She soaks the rice and I haven’t followed any other recipe till date…