With Christmas fast approaching, today I thought I’d share with you a recipe for Rose Cookies. Rose Cookies, Kokkisan or Achu Murukku – these are a few names these little treats go by in different parts of the South of India. If you’ve not had these before, imagine amazingly crisp, deep-fried, sweet cookies. They are so more-ish. Which is why it’s a good thing this batch yields quite a few cookies.
Let’s move on to the cookies themselves, shall we? While they’re not difficult to make, the batter can be very temperamental and finicky. This is one Kuswar treat I personally find the most trying. The most important part of this recipe is the batter. It takes a little patience and tweaking to get it to just the right consistency. But boy, once you do, churning these cookies out is a breeze.
The batter –
Are you ready to give these a try. Let me walk you though the process. Putting the batter together initially is a very simple process and it just a matter of whisking all of the ingredients together. The one thing you need to watch out for, is the amount of liquid that goes into it. You’re looking for a batter that isn’t too thick or too thin. It’s a Goldilocks kinda situation; you have to get it just right. A huge saving grace is that the batter is forgiving and can be easily fixed.
If its too thick, it wont cling to the cookie iron at all. When this happens, gradually add small amounts of coconut milk (if you’re out of coconut milk, you can use water) and whisk it in. On the other hand, if its too thin, it’ll stick to the iron and won’t release into the oil, even after you try to separate it using a fork or a skewer. To fix this, simply add a little all purpose flour to the batter, a little at a time and whisk it through and try frying it again.
The frying process –
Now that you have you’re batter sorted out, you need to keep a few things in mind while frying these cookies. Once the oil heats up, maintain it by using a medium to medium low heat. If the oil is too hot, the cookies will brown too quickly. The cookie iron needs to be heated well for it to release the cookies into the oil. The first few cookies are like a tester batch. You may have to sacrifice a couple of them while you figure out the right consistency.
Take the cookies out of the oil when they’re a little lighter than you’d like it. They tend to darken as they cool.
With these pointers in mind, you are now equipped to make a beautiful batch of these Rose Cookies.
If you’re looking for more Kuswar recipes to make this Christmas, here are a few of my favorite recipes you might enjoy too –
2) Date Rolls
3) Baath / Badca
4) Coconut Toffee
5) Milk Cream
6) Coconut Ladoos
7) Guava Cheese / Perad
8) Nankatais (Eggless)
9) Marzipan (Eggless)
10) No-cook Almond Marzipan
11) Marzipan – My favorite recipe
12) Chocolate Hazelnut Fudge
13) Chana Doce
Today’s Gingerbread Fudge is a great recipe to have on hand for Christmas. It is quick and easy, and results in a creamy fudge that is beautifully spiced with all the Christmas flavours. So if a combination of white chocolate and the flavours of a traditional gingerbread is your thing, stick around for the recipe.
With Christmas fast approaching, a lot of folks have started with all kinds of prep work. From deep cleaning and decorating their homes, shopping for the Holiday season and planning their social calendars, most houses see frenzied levels of activity at this time of the year. It’s because of this, one needs to have a few easy and delicious recipes to fall back on.
This gingerbread fudge recipe ticks all those boxes. With prep and cook time of mere minutes, the hardest part of this recipe is leaving the fudge alone, to cool and set. Sounds perfect, right? Well, it is. And you’re left with a nice batch of fudge that just melts in your mouth.
And if you’re in the Southern Hemisphere like I am, we’re headed straight for summer. And it gets really hot here in Sydney. So while everyone in the North is baking up a storm, these kind of recipes work out perfectly for us. This way we get to enjoy those beautiful flavours of Christmas without having to turn the oven on.
This fudge can be made a few days ahead. Store it in the fridge in an airtight container lined with baking / parchment paper. I suggest placing a piece of baking / parchment paper between layers as well, to prevent the pieces of fudge from potentially sticking to each other.
Now, if dark chocolate is more your thing, check out my Dark Chocolate and Hazelnut Fudge recipe. It is absolutely divine.
The ingredients –
This list is an easy one to get a hold off. You will need condensed milk, white chocolate, vanilla, molasses, ground spices (ginger, cinnamon, cloves and nutmeg) and don’t forget the butter.
Let’s get cooking –
Line a 9×9 inch cake pan with some foil, leaving a little overhang to help take the fudge out once it has set. Set this aside to use later.
Place the condensed milk and butter in a heavy bottomed pan on a medium low heat.
Add the molasses and vanilla. Mix through and add the white chocolate. Stir well to help the chocolate pieces melt.
Next, add the spice powders and stir well to incorporate.
Once all the chocolate has melted and the spice powders have been incorporated thoroughly, pour out onto the lined cake pan. Tap the pan gently a couple of times to get rid of any air bubbles.
Leave it on the kitchen counter and let it come to room temperature.
Refrigerate for 4-6 hours or overnight to set completely.
Cut into squares and serve.
Let’s talk about the dough for a bit. It is such a ridiculously simple recipe, you will be surprised at how tasty the nankatais turn out. I find that this dough can be a little finicky and it usually works beautifully on a slightly warm day. While that works beautifully for us in Australia and anyone in the Southern Hemisphere, it could be a challenge in the Northern Hemisphere, where its the middle of winter. If its cold where you are, you might find that the dough ends up a little crumbly and you may have a little difficulty shaping it into a cookie. When that happens, I pop the dough in an ovensafe bowl and pop it into a slightly warm oven (about 100 degrees) for a couple of minutes. This helps the ghee warm up and helps bind the dough.
Yields: 1/2 kilo (approx 30 cookies)
1 1/3 cup all purpose flour
1/3 cup besan (chickpea flour)
1 cup sugar (superfine. You can also powder larger grain sugar and then use it in the recipe)
2/3 cup of ghee (clarified butter)
1/4 tsp baking soda
Preheat your oven to 180 deg. Celsius and line a baking tray with some baking / parchment paper.
Mix the ghee and sugar till it is light and creamy. Scrape down the edges and bottom of the mixing bowl halfway through the process.
Add the rest of the ingredients (baking soda, all purpose flour and chickpea flour) to the mixing bowl and continue mixing till it forms a dough.
Shape into little cookies by rolling portions of the dough into a little ball and flatten it slightly. Place the cookies on the lined baking tray.
Bake for 12-15 minutes or till done. Your looking for a light colour on the edges.
Take it out of the oven and leave the cookies to cool on the tray itself.
When completely cool, store in an airtight container.
You can watch the video recipe here –
Have you tried a date and walnut cake before? A lot of people haven’t. If you’ve spent some time in Bombay and been a part of celebrations there, every now and then you will find a Date & Walnut Cake pop up. This cake is a beautiful tea cake. It has a lovely flavor from the dates, a crunch from the walnuts and a rich, dark color that the dates lend to it. It has the most beautiful, luscious crumb. I can’t praise this cake enough. You have to try it to believe it. Its a shame I don’t make this cake more often.
As for keeping it real, I know a lot of food blogs are perfect. Not just picture perfect, but flawless in so many ways. My little blog is far from that. I like that it is human in that way. Even in my kitchen, there are times where I make some boo boos, I have brain farts and sometimes, I just could’ve planned better. This is one of those times where my brain was on a trip of its own. Maybe I was just over excited about this cake. While this cake batter is really easy to put together, I forgot to put the walnuts in it. I only realized this after pouring the batter into my parchment lined loaf pan. So what did I do? I just poured the walnuts on top and tried to stir it through the batter. That is why, you’ll notice the walnuts are mostly near the top of the cake. If you add them to the batter when you are supposed to, it will be better distributed. Now I could’ve waited till I baked this cake again to post this recipe. But in the true spirit of keeping it real and not wanting to keep this recipe from you any longer, I decided to post it with its tiny imperfection. I cannot tell you how amazing this cake is and I do hope you try it out.
Here’s the video recipe, to help you through the process –
Date & Walnut Cake
As Christmas comes closer, I see so very many posts of Christmas cookies and treats pop up all over the place. A lot of the treats that you now see have evolved over the years. In the last couple of years, I have seen and tried out a few that are brand new to me and I wouldn’t have known of if it wasn’t for the internet. These were so much easier and quicker to make than the kind of Christmas sweets I am used to making, not to mention absolutely delicious. Today, however, I’m going to share with you a Christmas treat that I’ve grown up with, these gorgeous Kulkuls. This is a traditional Goan sweet and if you haven’t had them before these are little deep-fried, sweet, pastry bites.
This sweet called Kulkuls (cuhl-cuhls), is something I’ve grown up with. Every year, at around this time the family would gather to make these little treats. And yes, it is a family affair. This little bites of fried, sweetened pastry take a while to make. Since, many hands make for light work, my Grandma, my Mum, my Father (whenever he was on leave from work), my brother and I would sit down to make these sweets. We’d make a massive batch of this every year and it would take a whole evening from start to finish. That being as it is, we’d make Kulkuls every single year. These little fried dumplings can be sweetened to your liking and they have a long shelf life. The batch that we used to make around this time, would last till the end of Jan. In all honesty, they’d probably keep much longer, but they are so tasty and addictive, they’ll be finished long before that.
Most of my family recipes, the old Goan ones have been handed down from one generation to another. The weird part is almost all of these recipes, never had fixed quantities of ingredients mentioned. The recipe is very forgiving and I’ve managed to chart down some quantities for reference. This quantity is a much more manageable batch size than what I’m used to, but you could cut it down further, if you need to. The process should take a couple of hours but I think its all worth it. While I did manage to get step by step pictures of the process, I didn’t manage to take a picture of the batch after it was done frying. So for the time being, I am putting up a picture of our platter of traditional Goan Christmas sweets from last year which has some kulkuls on it. I”ll try and get a better one this year.
|L-R: Date Rolls, Nankatais, Kulkuls, Chonya Doce, Perad, Milk Cream|
1/4 kg Semolina (rava)
1/4 kg All purpose flour (maida)
A splash of milk
3 tbsp clarified butter (ghee)
1/3 can coconut cream (400ml can) (You could also use about 150 ml freshly extracted coconut juice)
2 fat pinches of salt, or to taste
Superfine (or powdered) sugar, to taste (Start with a couple of heaped tablespoons and add more as needed)
Oil, for deep frying
Knead all the ingredients to a dough using milk as needed.
Kneading the dough once its done, should leave a slight trace of ghee on your hand, but only just. If your dough is on the dry side, add a little more ghee and knead again. This ensures that the dough doesn’t stick to the forms we’re using to shape the kulkuls.
Taste a little pinch of the dough for sweetness. I tend to not make these too sweet so that it cuts through all the other sweetness on the plate. If you think you want the kulkuls sweeter, add some more sugar and knead into the dough.
Cover the dough with a damp cloth and let it rest for about half and hour.
To shape the kulkuls, you can use a variety of things. We now use these paddles that are specifically used for kulkuls. If you don’t have these paddles, you can use the back of a fork or a new, clean haircomb.
Work with a small portion of the dough at a time. Keep the unused dough covered with a damp cloth while you work with the rest. Roll into a long sausage shape and cut into pieces.
Working with one piece at a time, place the piece of dough on the paddle.
Using your thumb, flatten the dough into a rectangular piece as shown in the pictures below.
Starting with the end closest to you, gently life the dough and roll away from you, keeping the roll fairly tight.
Lightly press the edge of the roll to seal it up so that it doesn’t open up while frying.
Adjust the size of the pieces of dough to suit the size of the kulkuls you need.
Repeat with the rest of the dough. As you shape the kulkuls, keep them on a flat tray. I turn a cookie sheet upside down and use the back of the tray.
When they are all done, heat some oil for deep frying.
Test that the oil is hot enough by gently dropping a small bead of dough into the oil. If it bubbles in the oil, instantly and comes to the top, the oil is hot enough.
Keep the oil on medium heat.
Gently tip the kulkuls into the oil. Don’t overcrowd the pan. Fry them in small batches as the oil may froth a little and bubble up and spill over. Start with the ones that were shaped first.
When the kulkuls are golden brown, drain using a slotted spoon and place on some kitchen paper to drain off any excess oil.
Repeat with the rest of the kulkuls until they are all fried up.
When the kulkuls have completely cooled down, store in an airtight container.
Enjoy this lovely addition to your Kuswar platter.
** I’m hoping to get more pictures this year and will add them to this post.
If you’re looking for other Kuswar recipes, you can find them here –