How To make Rosettes
2 eggs -- slightly beaten
2 tsp sugar
1/4 tsp salt
1 c milk
1 c flour
1 Tbsp lemon extract
powdered sugar for sprinkling over top oil for frying
Add sugar to lightly beaten eggs, then add milk. Beat in flour and salt until batter is smooth. Add flavoring.
Heat 2" vegetable oil in a pan. Place rosette iron in oil to heat it. Place paper towels next to work area for draining cookies.
Drain oil from iron and dip iron into batter 3/4 of the way tp the top of the iron. If only a thin layer sticks to the iron dip it again for a smooth layer. Plunge quickly into hot oil and cook for 2 or 3 minutes, until active bubbling stops.
Drain over pot then remove cookie from iron and let it finish draining on paper towels. If it sticks, tap the top of the iron with the handle of a wooden spoon or pry off with a fork. When the batter and temperature are right the cookie nearly falls off the iron.
If your rosettes are not crisp the batter is too thick. Thin with a little milk. The first two are "practice"!
Practice makes perfect with these. The iron must be HOT. Keep a potlid nearby whenever you fry anything, just in case you need it to smother as fire.
Sprinkle the cooled cookies with powdered sugar and store air tight. These freeze well. We once accidentally forgot a batch in the freezer for ten months. They were fine. David was thrilled.
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Rosette Fried Cookies - شیرینی پنجره ای
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INGREDIENTS:
2/3 cup Cornstarch
6-7 tablespoons Water
2 tablespoons Rosewater
4 medium Eggs
1/2 cup Plain flour
2 tablespoons Roce flour
Oil for frying
decorations:
Icing Sugar
Pistachio powder
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Traditional Homemade Honeycomb Cookie (Kuih Loyang, Rosette Cookies) | MyKitchen101en
Learn how to make this traditional Honeycomb Cookie, also known as beehive cookie, Kuih Loyang or Rosette Cookies. This is a simple recipe with basic ingredients, but require a lot of patience and practice to fry the cookie to perfection.
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Honeycomb Cookies (Kuih Loyang, Rosette Cookies) Recipe | MyKitchen101en
Ingredients:
200g rice flour
100g egg (about 2x60g egg)
100g fine granulated sugar
150g coconut milk
100g water
½ tsp salt
Rosette Cookies | Easy Cookie Recipe | MOLCS Easy Recipes
Rosette Cookies
2 Eggs
1 1/2 tsp Sugar
1/4 tsp Salt
1 tsp Vanilla
1 C Milk
1 C Flour - sifted
Powdered Sugar
Oil for frying
In a small bowl lightly mix eggs, sugar, salt & vanilla with a fork. Add milk & sifted flour
and stir until smooth.
Heat oil to 350 F
Take your rosette iron and heat in hot oil for 1 minute.
Shake off excess oil and dip into batter. Fry approx 30 seconds or so or until golden
brown.
Let cool and dust with powdered sugar
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Rose Cookies | Christmas Sweets
Rose Cookies? Did you ask for Rose Cookies? I'm glad you did. I enjoy making these because they're easy, quick, and of course, deliciously crunchy & crisp :) They are perfect additions to your box/plate of ‘Kuswar’ that you arrange delicately for family and friends at Christmas ???? The video has tips that may help you master the preparation of rose cookies!
These Rose cookies have different names— Gulabi Puvvulu in Telugu, Acchu Murukku in Tamil, and Achapam in Malayalam. There can be slight changes where coconut milk is used instead of milk, or just water, for the batter, and egg/eggless recipes too. In my experience this recipe works best in terms of taste as well as crispness.
For Other Christmas Sweets Recipes:
Goan Bebinca:
Goan Dodol:
Ingredients for Rose Cookies:
1 Whole Egg
1/4 teaspoon Salt
1/4 Cup Powdered Sugar
1/2 Cup Milk (room temperature) plus additional 1/3 Cup (approximately) for making a fluid batter
1 Cup Maida (All-Purpose Flour)
1/3 Cup Rice Flour
1 Tablespoon Cooking Oil
1 teaspoon Black Sesame Seeds
Oil for frying
• When preparing the batter, first make it thick; ensure that there are no lumps, then continue adding the additional milk a little at a time, till you attain the right consistency. When lifted off, the batter flowing off the whisk/ladle must form ribbons upon the surface of the batter that quickly spread and merge with the mix.
• I bought my Rose Cookie mould from a local store near me. The handle has a bent arm with a rigid mould attachment, making it like a singular piece. That allows me to turn and tap the handle of the mould after dipping it in the batter. Also, it helps shake the mould and release the cookie into the oil.
• The Milk can be substituted with Coconut milk. You may cut back a little on the Sugar if using the latter.
• The mould must be heated enough before dipping it into the batter. Keep the gas-stove flame at low-medium. The oil mustn't get too hot; the cookie may fail to come off the mould then. In such a case, let the Oil cool a little. Use a fork/knife if the cookies don't detach from the mould by merely agitating the mould.
• These cookies can last for weeks if stored properly in airtight containers. But they're so good, they'll be gone in a couple of days if not hours????
#ExperienceSusegad
Have you got your copy of ‘Susegad: The Goan Art of Contentment’ yet? Clyde D'Souza has beautifully described the distinct lifestyle of the people of Goa. Find your copy here:
It's available internationally now:
Music Credits:
Deck The Halls by @incompetech_kmac
It Came Upon A Midnight Clear by @incompetech_kmac
Rosette & Timbale Set
Julianne makes delicate, melt-in-the-mouth cookies and Timbales with Nordic Ware's Traditional Rosette Cookie Set. Yum!
How To Make Rosettes | Easy Cookie Recipe | Rosette Fried Cookies!
How To Make Rosettes | Easy Cookie Recipe | Rosette Fried Cookies!
Hello everyone, this time I will make rosette cookies which is very easy freid rosette recipe and delicious, the ingredients are very simple anyone can make. rosette fried recipe!
this rosette cookies recipe is so easy!
ingredients:
1 cup all-purpose flour
1 cup milk
3 eggs
½ cup wheat starch
½ tsp vanilla
2 tbsp icing sugar
vegetable oil for frying
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#rosette #cookie #easyrecipe