Sweet Rose Flower Recipe | Rose Cookies Recipe
Sweet rose flower recipe is one of the Sankranti recipes from Andhra cuisine. Learn how to make a thin, crisp and sweet rose flower recipe with our step by step image instructions along with tips and a video.
Telugu-speaking people call it gulabi puvvulu as this recipe is made with flower-shaped rose cookie mould. People often make this recipe by adding eggs to all-purpose flour batter as it binds and gives a crisp texture.
We can also make this recipe with rice flour as the main ingredient and to give it binding property we need to add 1-2 tbsp. of maida along with eggs. In our previous case we can add banana paste but adding banana may make our recipe dark.
Tips to make the perfect sweet rose flower recipe:
- To get the perfect taste we need to maintain a 2:1 ratio of maida and sugar.
- We can add eggs or banana paste to the batter to get a crispy texture.
- If you are a non-vegetarian I prefer adding the egg so that we can have a nice binding and crispy texture.
- When you are using a mould for the first time, it’s a good idea to keep it in oil from the beginning till the oil heats up.
- If possible try to borrow mould from your friend as the used mould behaves as a greased item and batter comes faster than new mould.
- Let the mould get heated in oil so that when mould is put in a batter, it sticks to the mould or else the batter doesn’t stick properly.
- After cooking the rose flour recipe in oil for 10-15 seconds try to remove it from the mould using a thin rod or a fork so that it can be deep fried in oil.
- Do not dip the mould in the batter fully, if the batter sticks on the upper layer of mould it becomes hard to remove in oil.
You may also like to check other recipes:
Sweet Pongadalu and
Sweet Rose Flower Recipe | Rose Cookies Recipe
Sweet rose flower recipe is one of the Sankranti recipes from Andhra cuisine.
Ingredients
- Maida/All-purpose flour – 2 bowls
- Sugar – 1 bowl
- Salt – ½ tbsp.
- Cardamom powder – ½ tbsp.
- Water – is required to make a thick batter.
Instructions
- Put all-purpose flour (maida) in a mixing bowl and add sugar to it in a 2:1 ratio.
- Add cardamom powder, salt and required water in small batches. Mix to get thick and lumps-free batter.
- Close the bowl with a lid and keep it aside so that the batter turns soft.
- Heat oil in a pan at medium to high temperature, and at the same time put, rose cookie mould in oil so that it turns non-sticky.
- Mix batter and put the mould in the batter such that it dips 90% and the top layer is not covered with batter.
- Gently put the mould in oil, let it rest for 5-10 seconds in oil and then raise and dip it in oil so that the sweet rose flower recipe gets released in oil.
- If it is not released in oil then take the help of a fork spoon and separate the mould with batter.
- Deep fry for a few more seconds till they turn golden brown colour, drain excess oil and keep aside.
- Note: Rose Cookies turn crisp only when they are cooled.
Recipe Video
How to make sweet rose flower recipe:
1. In a mixing bowl add 2 bowls of maida/all-purpose flour and 1 bowl of sugar in a 2:1 ratio. Add salt and cardamom powder.
2. Mix all ingredients and pour the required water to make a thick batter. Mix thoroughly making sure there are no lumps. Keep aside for 10-15 minutes so that flour absorbs water and turns soft.
3. Heat oil in a pan. Mix the batter well with the help of a fork.
4. On another side put rose flour mould in hot oil so that the batter sticks to it. Once the oil is ready, put a rose flour mould spoon in the batter and transfer it to the oil immediately.
Tip: Using a thin rod try to remove edges so that batter gets released from the mould.
5. Flip to the other side and with the help of the rod, remove from oil, drain and transfer to another plate.
6. Repeat this process until all rose flower recipe is done. Store in an air-tight container only when they are cooled or else the whole recipe loses its crispiness.
