Oh so gooey & cheery

Rose Cookies

Ingredients
Maida ½ kg (2 measures)
Rawa 1 measure
Sugar 1½ measure
Eggs 4
Coconut milk
Salt to taste

Method:

• Take two different deep frying pans – One with 4 cups oil and other one with 1/2 cup oil. Place the one with more oil on medium heat high, and the one with less oil on high heat. Immerse the rose cookie iron cast flower mould in the second pan with 1/2 cup hot oil.
• Now, take a mixing bowl and sift flour, rawa, salt, powdered sugar and eggs.
• Also add coconut milk in little quantity. Whisk the batter well.
• The batter shouldn't be too thick nor too thin. It should be like dosa batter. Add coconut milk as per the consistency. It should be pouring consistency but not thin.
• Now, remove the immersed iron mould from hot oil and dip half way in the batter and deep fry in hot oil. Now, shake the mould gently and the cookie will slide away. Fry only one or two at the time don't cluster with too many. Fry until crisp and light brown from both sides.
• Repeat the same with the rest of batter. Re-heat the iron mould into hot oil immerse in batter and then deep fry the cookie. Place cookies on absorbent napkins and allow them to come to room temperature.

Kulkuls or Kalkal

Kulkuls or Kalkal

Ingredients:

• Unsalted butter or ghee 300 gm w Refined flour I kg w Eggs 6 (beaten well)
• Thick coconut milk 2 cups w Salt ½ tsp
• Sugar 300 gm
• Baking powder 1 tbsp w Oil for deep frying

Method

• Mix flour, salt, sugar and baking powder together. Add coconut milk, eggs, knead into a soft dough. Keep aside for an hour. Prepare kalkals by taking small lumps of dough and rolling on the back of a fork to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a pan. Fry and keep aside.
• To frost kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallises pour over the kalkals and mix well. Store in airtight boxes once cool.
• Semolina (sooji) can be added for extra crunch

Condensed milk chocolate fudge

Condensed milk chocolate fudge

Ingredients:
Condensed milk 1 tin
Chopped cashewnuts 100 gm
Butter 50 gm
Cocoa ½ cup
Sugar ¾ cup

Method
Pour milk into a thick pan, add butter and sugar to it. Add cocoa powder and nuts once sugar and butter dissolves. Keep stirring it on a low flame till mixture leaves the sides of the pan. Pour evenly into a buttered dish. Allow it to cool and set.Cut into squares and serve.
Tips:
Aluminum foil can be used for even-cooking, and to keep the food moist.