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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine grated jaggery with a small splash of water in a bowl. Stir until the jaggery dissolves completely. Pass the syrup through a sieve into a clean bowl to remove any impurities.
To the strained jaggery liquid, add all-purpose flour, rice flour, cardamom powder, sesame seeds, and a pinch of salt. Whisk the dry flours into the jaggery water while gradually adding water. Whisk well until you get a smooth, lump-free, medium-thin batter with a ribbon-like pouring consistency.
Heat oil in a deep kadhai over medium heat. Submerge the rose cookie mold into the heating oil so it heats up along with the oil.
Lift the hot mold from the oil and drain excess oil briefly. Dip the mold 3/4 of the way into the prepared batter. Immediately lower the batter-coated mold into the hot oil. Hold it in the oil for 4–5 seconds, then gently shake the handle up and down. The batter disc will slide off into the oil. Keep the empty mold immersed in the hot oil while frying so it stays hot for the next cookie.
Fry the rose cookie on medium flame, flipping once or twice until it turns a beautiful golden color. Remove using a slotted skimmer spoon and drain on paper towels. Stir the batter occasionally before dipping the hot mold for subsequent batches.
Allow the cookies to cool completely at room temperature. They will become ultra-crispy as they cool down. Store in an airtight container to keep them fresh and crunchy for up to 3–4 weeks.
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Ensure the mold is piping hot before dipping into the batter for proper adhesion.
Stir the batter occasionally to maintain consistency.
Can I use refined sugar instead of jaggery?
Jaggery is recommended for its unique flavor and texture, but refined sugar can be used if necessary.
How do I prevent the cookies from sticking to the mold?
Ensure the mold is hot enough before dipping into the batter, and do not submerge it completely.
How long can I store these cookies?
Store them in an airtight container for up to 3–4 weeks to maintain their crunchiness.
What should be the consistency of the batter?
The batter should be smooth, lump-free, and have a ribbon-like pouring consistency.
Can I use a different mold?
A rose cookie mold is traditional, but other shapes can be used as long as they are suitable for frying.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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