When I think of Christmas, I think of Rose Cookies. Rose cookies (also called acchappam or acchu murukku- acchu meaning mould) is usually made by the christians in South India. When I was a kid, I would wait for my friends to bring a plate of rose cookies. Of course now it is available year round in stores.

I always presumed this was made only in India. Until I found the mould in Sweden. I also learnt this year that it is made in Mexico and a colleague of Polish descent said they made it in Poland too. I wonder where this originated?

The difference between the Indian rose cookies and the swedish rosettes is the flour and the liquid. The indian version is predominantly made with rice flour and coconut milk and the swedish version is made with all purpose flour and milk. They taste quite different.

These were a big hit. Merry Christmas!

Indian Rose Cookies

Ingredients

• 1 cup rice flour
• 1/4 cup all purpose flour
• 1 cup coconut flour
• 1/4 cup sugar
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 egg
• 1/2 tsp cumin seeds
• oil for deep frying
• rose cookie mould

Directions

• Mix flour, baking soda, salt
• Beat eggs
• Mix eggs, coconut milk, cumin and flour to make a batter
• The batter should be almost like a crepe (or dosa) batter consistency.
• Heat oil in a pan( 180C/ 360F)
• I do not have a thermometer but put a drop of batter in the oil, if the batter bubbles and rises to the top, oil is hot
• Place the mould in the hot oil (This is an important step)
• Take it out of the oil, dip it in the batter and then back to the hot oil
• Give it a light tap or use a fork to get the cookie into the oil
• Once brown, it is done in a few seconds, remove the cookie and drain on a paper towel
• Store in an airtight container
• Enjoy!

Swedish Rosette

Ingredients

• 1 cup all purpose flour
• 1 egg
• 1 cup milk or half and half (I used almond milk)
• 1/4 cup sugar
• Vegetable oil for deep frying
• powdered sugar for garnishing
• rosette iron

Directions

• Combine all purpose flour, sugar, egg and milk and mix well
• Heat oil in a pan ( 180C/ 360F)
• I do not have a thermometer but put a drop of batter in the oil, if the batter bubbles and rises to the top, oil is hot
• Place the mould in the hot oil (This is an important step)
• Take it out of the oil, dip it in the batter and then back to the hot oil
• Give it a light tap or use a fork to loosen the rosette into the oil
• Once brown, it is done in less than a minute, remove the cookie and drain on a paper towel
• Dip in powdered sugar or sprinkle powdered sugar on top and store in an airtight container

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