ROSE COOKIES – CHRISTMAS SPECIAL | HOW TO DO ROSE COOKS WITH TIPS (TEACUP MEASUREMENTS)

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ROSE COOKIES – CHRISTMAS SPECIAL | HOW TO DO ROSE COOKS WITH TIPS (TEACUP MEASUREMENTS)

For full Recipe, watch our youtube cooking channel

https://youtu.be/Nf2-nfn1Yf4 

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Ingredients

All-purpose flour – 2 teacups (200 gms)
Sugar – 1 teacup (100 gms)
Egg – 1
Vanilla essence – ½ tsp
Baking soda – 1 pinch
Milk – 1.25 teacups (125 ml) (or as per required to get the desired consistency)
Rice bran oil – for deep frying

Preparations:

1) Blend sugar to powder and keep aside Procedure:
1) In a mixer jar, add egg and vanilla essence and blend it 3-4 times
2) Now add sugar powder, all-purpose flour, baking soda, milk and milk
3) Blend them to get a smooth batter
4) Heat oil in a kadai, place the rose cookie mould in the oil
5) Let the mould become hot
6) Now dip the mould in the batter, so that 70 % is dipped
7) Now place the mould in hot oil, demould the cookie using a long skewer
8) Fry the cookie on medium flame till it turns to nice golden brown color
9) Place the mould in the oil, so that it will be ready for the next cookie While removing the cookie from oil, it won’t look crunchy. But after removing from oil, slowly after 1-2 mins it becomes crispy

All the measurements are taken with regular teacup (measuring approximately 100 gms)

Music: https://www.bensound.com/royalty-free-music

#vitaceaekitchen #rosecookies #christmasspecialrosecookies

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