Rose Cookies – Kokkisan

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.

Rose Cookies
Rose 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.

Rose Cookies - batter
Rose Cookies – batter

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.

Rose Cookies

Course: SnacksCuisine: IndianDifficulty: Difficult


grams (approx.)
Prep time


Cooking time



Rose Cookies are amazingly crisp, deep-fried, sweet cookies that make an appearance on a lot of Christmas Kuswar platters. They are so addictive, they can be enjoyed any time of the year.


  • 1 egg, at room temperature

  • 1/3 cup of sugar (fine grain or ground to a powder)

  • 1 cup all purpose flour

  • 1 cup rice flour, fine

  • 1 tsp Vanilla extract / Vanilla bean paste

  • 1 – 1 1/2 cup coconut milk

  • A pinch of salt

  • 1 tsp black sesame seeds

  • Oil, for deep frying


  • To make the batter –
  • Crack the egg into a large mixing bowl. Whisk lightly.
  • Add the sugar and whisk to combine.
  • Add the salt and vanilla and mix.
  • Add the all purpose flour and rice flour and mix lightly.
  • Add the coconut milk and whisk to form a batter. The batter shouldn’t be too thick or too thin. Use more coconut milk/water or all purpose flour to adjust the consistency as needed.
  • Stir in the sesame seeds.
  • To fry the cookies –
  • Heat the oil in a deep, heavy pan for deep frying.
  • Place the cookie iron in the hot oil for about 30 seconds or till it has heated.
  • Shake excess oil off the iron and insert in batter about 3/4 of the way. Immediately place the iron in the oil. In a few seconds, lightly shake the iron to release the cookie or use a fork to help take it off the iron. Please watch the video to see the technique in action.
  • When the cookie has lightly browned, carefully flip over to fry it on the other side. When golden brown, drain any excess oil and remove the cookies onto a tray lined with absorbent kitchen paper to drain the excess oil. Take the cookies out of the oil when it is still on the lighter side. They will continue to turn slightly darker once taken out of the oil.
  • Continue frying the rest of the cookies.
  • When the cookies have cooled down completely, serve up or store in an airtight container.


Recipe Video


  • The consistency of the batter is very important. You may need to adjust the consistency of the batter as you fry the first few cookies to hit the right consistency. If it is too thick, add a little water or coconut milk and whisk in. If it is too thin, add a little all purpose flour and whisk through.
  • We don’t like our sweets overly sweet. Feel free to add more sugar to suit your preferences. Fry off a couple of cookies and taste them, adjust sweetness, if needed.
  • Take the cookies out of the oil when it is still on the lighter side. They will continue to turn slightly darker once taken out of the oil.

If you’re looking for more Kuswar recipes to make this Christmas, here are a few of my favorite recipes you might enjoy too –
1) Kulkuls
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