Rose cake or Rose cookies. Rose Cookies is the typical Anglo Indian cookie and the favorite among Indian Christians during Christmas season. These are similar to European Christmas fruit cakes served during Christmas eve meals. Also known as Gulabi Puvvulu in Telugu.

Hardly what I am used to baking…which is rich, heavy, sugary flavors. Pipe a rose on the cake pop. Place the cake pops into a vase or container of My cookie decorating tutorials are filmed in my studio in upstate, New York. You can have Rose cake or Rose cookies using 8 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Rose cake or Rose cookies

It's 1 cup of rice.
You need 2 tsp of maida.
Prepare 4 tsp of sugar powder or as per your taste.
Prepare 1 pinch of Salt.
You need 2 pods of crushed cardamom (optional).
Prepare 1 cup of coconut milk.
It's 1 tsp of sesame seeds.
You need as required of Oil for deep fry.

I'm a graduate of the baking and pastry program at the Culinary Institute. Fresh roses make this lovely white layer cake all the more beautiful -- inside and out! Apparently the more vibrant the rose petals — such as deep red or pink varieties — the stronger the flavor. Whereas the lighter or white roses are a little more mild.

Rose cake or Rose cookies instructions

Soak rice for 2 hours then wash and make a smooth paste using coconut milk..
Then add all the ingredients and mix well, add little more coconut milk to adjust the consistency..
The consistency of batter should be slightly thinner than dosa batter..
Now heat oil in a kadhai or a deep pan and dip the mold in oil till use, the mould should be hot..
Keep the flame completely low and dip 3/4th of the mold in the batter, when u dip the mold in batter, u should get a ssshhh sound, immediately keep the mould in oil.
Leave it for maximum 3 to 5 seconds in very low flame, do not wait for the rose cake to half cook because u may not be able to release it,.
Hold the mold in one hand and release the every corner of rose cake from the mold using a knife in other hand, rose cake will release in oil and gets cooked, cook for 30 seconds and flip the rose cake.
Again cook for 30 seconds till bubbles cease and rose cake turns golden brown lightly.
Rose cake will be soft while you remove but it turns crispy and hard as it cools down, remove in a tissue paper and drain the oil.
Again keep the Mold in hot oil and increase the flame, keep it for few seconds and dip in batter, reduce the flame and cook it as mentioned above, repeat the same process..
Store in an air tight jar after it cools down..
Remember to cook in low flame to get a nice colour, also increase the flame as soon as you remove the rose cake from the flame.
Note-The heating point of oil is also more important, if it is too hot, the colour of rose cake turns dark brown, so u should cook in low flame at perfect heating point.
The batter won't coat the mould if the mold is not hot, so don't forget to heat the mold every time before dipping in batter.

To make this raspberry rose cake even more special, I used OneHope's North Coast Reserve Sparkling Rose. If you've never heard of OneHope, it is a company that blends high quality wines and positive global social impact. Each wine you buy is directly tied to a specific cause that they give a. This rose flavored cake is made with the perfect amount of rose water, to have a delicate floral flavor that is simply divine. After some intensive research, I couldn't find any cake recipes that put actual rose water or rose extract into the cake batter.