View my step-by-step video

I don’t really have any memories of Rose Cookies growing up, but after we moved to Canada, I was quickly adopted by a wonderful woman who treated me like her own daughter. Every year she would make sure we were invited over with the rest of her family at Christmas and as our family grew our kids expected to be at Aunty Pam’s for Christmas. Many of the Goan traditions that I did not experience as a kid, mostly because I just wasn’t paying attention, was quickly learned and appreciated by spending time under her roof.

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One of my fondest memories were her large oversized steel tins also known as dhabbas which she likely imported from India that she would fill with Christmas goodies. One or more of these tins were always filled with Rose Cookies and I was always getting into trouble for opening it way too many times. I don’t really have a sweet tooth, but I loved the crunchy texture and the slight sweetness. I never bothered making these myself … why do it when Mama Pam was always around? Till one day she announced that she was leaving for Dubai! Her items were put into storage and her kids took stuff they could use. A lot of stuff got dumped in my garage in transit going to her daughter’s home in Ottawa. And there were the tins. Her daughter Tammy decided that she would have no use or space for those tins, and I happily took them off her hands.

I was excited to try out different recipes and adapt them to one I now find perfect! Every year, I fill my tins and send a picture to Mama Pam! You will also need a Rose Cookie tool, I found mine in India, but you can also find a similar one on Amazon. https://www.amazon.ca/Anantha-stick-cookie-maker-murukku/dp/B0163DJBIY/ref=sr_1_2?ie=UTF8&qid=1481212009&sr=8-2&keywords=rose+cookie

Note: I usually make a large batch, but I halved it for you

Ingredients

  • 175 gms All purpose flour
  • 100 gms Rice flour
  • 3 eggs
  • 200 ml Coconut Milk
  • 200 ml Regular Milk
  • 175 gms Sugar
  • Pinch of salt

Instructions

  1. Beat all the liquid ingredients together
  2. Sift the flours together and add them in 1 tbsp at a time till you get a smooth batter
  3. Heat a kadai or wok with oil
  4. Make sure the oil is hot before dipping the Rose Cookie mold in the hot oil
  5. Dip in the batter quickly and back in the oil
  6. Free with a fork
  7. Lay them on kitchen towels to drain the excess oil
  8. Store the cold ones in a tin or air tight container