Christmas Sweets Kuswar

Rice Kokisam/Rose Cookies

Made with soaked and ground rice, turns out extra crisp, crunchy and delicious.

A great gluten free recipe!!

2 cups rice (basmati)

¼ cup sugar or to taste

½ tsp. salt

2 eggs

1 tsp. Vanilla essence

2 to 3 drops yellow food color or some kesar (saffron)

1 cup coconut milk or as required

Soak rice for atleast 6 hours and grind to a smooth paste with the coconut milk. The paste should be thick enough to coat the back of a spoon. In a bowl whisk the eggs and add the sugar and whisk till sugar dissolves. Add the salt and vanilla essence and mix, add the ground rice and mix thoroughly. Add the color or kesar and mix well. The batter should be fairly thick of pouring consistency. Heat oil in a kadai, then reduce heat and place the rose cookies’ mold in the oil and heat for 5 minutes. Then dip the mold in the batter. Make sure the batter does not cover the top. Immediately transfer the mold into the oil and the rose cookie will loosen and release into the oil. If it sticks to the mold then the mold must be too hot or not heated enough. Fry the rose cookies till the oil stops bubbling round it. Turn fry a little, drain and remove. Don’t let them brown. Will be soft even though fried fully but will harden when cool. Place in a tray lined with absorbent paper, upside down and flat on an even surface to retain the shape. Cool and store in airtight containers.