Kokkisan, or roce cookies, are my favourite part of the Christmas platter at my in-laws’ place. Those delicate shapes and that lovely crunch are what I look forward to, and becoming part of the Crasta family has made preparing them even more special to me.
I like to begin the Christmas Kuswar preparations with a batch of these. They can look difficult at first, but once the batter is right, I put on some holiday music and enjoy making them for the people I love. I love the preparing and the eating equally.
My mould is a basic non-stick one. The traditional moulds have more intricate designs and make such pretty kokkisans, but the simple one does the job beautifully too. The important part is heating the mould in the oil and dipping it only three-quarters of the way into the batter, so the cookie can release when it goes back into the oil.
I prefer canned coconut milk for this recipe, though fresh coconut milk is an option too. Black sesame seeds, a little nutmeg and a splash of vanilla go into the batter, ready to be turned into crisp, light golden cookies for the Kuswar platter.
Equipment
- Rose cookie / achappam mould
- Chopstick or skewer, for turning the cookies
Kokkisan / Roce Cookies (Mangalorean Rose Cookies)
Ingredients
Ingredients
- 1 cup maida (plain flour)
- ¼ cup rice flour
- ¼ cup powdered sugar
- 1 tsp black sesame seeds
- ¼ tsp salt
- 2 pinches freshly grated nutmeg, or ½ tsp powdered nutmeg
- 1 can coconut milk, or 1½ cups fresh coconut milk (see notes)
- ½ cup water
- 1 egg
- A splash of vanilla essence or extract
- Oil, for frying
Instructions
Method
- Heat the frying oil over medium heat. Place the rose cookie mould in the oil so that it heats up too.
- Mix the maida, rice flour, powdered sugar, sesame seeds, salt and nutmeg. Add the coconut milk, water, egg and vanilla and mix into a smooth batter with the consistency of crepe batter.
- Lift the hot mould from the oil and shake off the excess oil carefully. Dip it into the batter to coat only three-quarters of its depth, keeping the top edge clear of batter.
- Lower the coated mould into the hot oil. Gently shake it to release the kokkisan into the oil.
- Fry until light golden brown, turning with a chopstick or skewer so it cooks evenly.
- Lift the cookie out and drain on paper towels. Reheat the mould in the oil and repeat with the remaining batter.
- Allow the cookies to cool and enjoy their crunch.
Notes
- The batter should have a crepe-like consistency.
- I prefer canned coconut milk. The original caption gives one can without specifying its volume; its measured alternative is 1½ cups fresh coconut milk.
- Keep the mould hot and coat only three-quarters of its depth. Batter covering the top edge can prevent the cookie from releasing.
- For more sweetness, the source suggests an extra tablespoon of sugar. Avoid adding too much.
- The nutmeg options are the author's original alternatives, not equal-volume conversions. Choose one.
- This recipe contains an egg. No tested eggless substitution is supplied in the reel.
For more Christmas Kuswar, try Kidiyo / Kulkuls, Guliyo and Ari tha Unde.
