Eggless Rose Cookies Recipe with Video

Last Updated on November 6, 2020 by Babita

Eggless Rose Cookies is a sweet, crispy deep-fried, cookie-like snack made with all-purpose flour, coconut milk, and sugar. It is similar to the Swedish Rosette Cookies and is traditionally made during Christmas time in India.

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Rose cookies are most commonly made in the Southern States of Kerala, Karnataka, Chennai as well as Goa. They are made with special mould knows as Achu which is made traditionally from cast iron but is now available in non-stick. These mould comes in different shapes such as flowers and stars.

Can you make Rose Cookies without eggs?

The answer is yes. Rose cookies can be made without eggs. For this recipe, I don’t use eggs. In fact, Eggless Rose Cookies is made during Diwali and all year round in other parts of India.

Is Achappam and Achu Murukku the same.

The technique to make Achappam is the same as the rose cookies. However, the recipe is different. Achappam is made with rice flour instead and all-purpose flour. Achappam is also made with eggs. This is version is popular in Kerala although the technique for making the rose cookies is the same.

How similar is rose cookies to the Swedish Rosette Cookies?

Actually Swedish Rosette Cookies is almost similar to my recipe of rose cookies. This particular rose cookie is also called struva in Swedish. The small difference is my recipe for Eggless Rose Cookies, I use coconut milk and no eggs.

Ingredients for Rose Cookies

• 2 cups All-purpose flour
• 1 cup coconut milk
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 1 1/2 + 2 tbsp water
• Oil for frying (Vegetable or Canola)

Instructions

1. In a mixing bowl add all-purpose flour, salt and sugar. Mix them all together.
2. Next, add coconut milk and mix.
3. Once that is done, add water gradually and mix all the ingredients until you a end up with a medium thick batter.
4. Set this batter aside for 15 to 20 minutes.
5. Heat oil in a frying pan or kadhai.
6. Once the oil has heated dip the mold (pictured below) in it.
7. Then quickly remove the mold and dip it 3/4th way into the batter.
8. Pick the battered up mold and dip it into the hot oil. After few seconds shake off the mold gently and the cookies will release into the oil.
9. Fry until golden brown.
10. Remove and drain it on paper towels.
11. Store it in an air-tight container or large ziploc bags.