Rose Cookies - Gulabi Puvvulu

Rose cookies, Gulabi Puvvlu in Telugu and Achu Muruku in Tamil are the different names for one sweet dish which is very popular in South India. This crisp delicious sweet is made by maida, rice flour, sugar and coconut milk. In Kerala they call this as Achappam here the flours are same but they add eggs in the batter that is the only difference. Actualy this rose cookie recipe is from traditional Anglo Indian cuisine which is very popular in Christmas sweets.
INGREDIENTS:----
Maida   --- 1 cup
Rice flour  ---  1 and 3/4 cup
Sugar  --- 3/4 cup you can reduce this to 1/2 cup according to your taste.
Coconut milk   ----  1 cup (Thick)
Water  -----  1 cup or as required for making the batter
Cardamom powder  --- 1 tea sp
Salt a pinch
Oil for deep frying
                                            

METHOD:---
1. Take rice flour , maida, sugar , salt, cardamom powder mix well to combine.
2. Add coconut milk and mix with a spoon then add little by little water and make smooth batter.
This batter should be like a thick dosa batter consistency and leave it a side for 20 minutes.
3. Now heat oil in a deep frying pan, place the achu in the oil and let it heat.
4. Keep the batter bowl near by the deep frying pan in which we heating oil and achu.
5. Check if oil is enough heat by roping a few drops of batter in to the oil. if the batter drops sizzels and come to the surface then the oil is ready.
                                                   

6. Take out of the achu from oil and dip it in to the batter, When you dip the hot achu in to the batter you can hear light sizzle sound. do not dip the achu completely  dip 3/4 achu in to the batter.
7. Now place the achu in to hot oil again and wait for a minute and gently shake the achu to release the cookie from achu. if the cookie is not came out then gently push it with a fork or skewer to releas the cookie in to oil. Do like this till the batter is finished.
8. Keep the flame in medium and fry rose cookis till golden. turn the other side and cook the other side also till golden.
9. Remove from oil, when you remove them from oil they may be little soft but after cooling to room temparature they become crisp.
Cool completely and store these Gulabi Puvvulu in a air tight container.
Make sure that achu is enough hot to hold the batter, if it is too hot or less hot also it won't hold the batter.
Making of the sweet need some Practice, After a lot of triels now only I am geting  the in a right shape so bigeners do not get disapoint if want to make this keep on trying
This is my first recipe for Blogging Marathon 27th edition under Traditional recipes  let's check other BM members recipes here.