Immerse the rose cookie iron cast flower mould in the second pan with 1/2 cup hot oil. Fry only one or two at the time don't planetary mixer cluster with too many. Fry and keep aside. Pour evenly into a buttered dish. Prepare kalkals by taking small lumps of dough and rolling on the back of a fork to form a scroll. Add coconut milk as per the consistency. Store in airtight boxes once cool. Re-heat the iron mould into hot oil immerse in batter and then deep fry the cookie. Kulkuls or KalkalKulkuls or KalkalIngredients: Unsalted butter or ghee 300 gm w Refined flour I kg w Eggs 6.Thick coconut milk 2 cups w Salt ½ tsp Sugar 300 gm Baking powder 1 tbsp w Oil for deep fryingMethod Mix flour, salt, sugar and baking powder together.

Heat oil in a pan.— Recipes courtesy: Chef Jason Desouza. Keep stirring it on a low flame till mixture leaves the sides of the pan. Now, shake the mould gently and the cookie will slide away.Whisk the batter well.Also add coconut milk in little quantity.Add coconut milk, eggs, knead into a soft dough. Now, take a mixing bowl and sift flour, rawa, salt, powdered sugar and eggs.Cut into squares and serve. Keep aside for an hour.Add cocoa powder and nuts once sugar and butter dissolves.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. Now, remove the immersed iron mould from hot oil and dip half way in the batter and deep fry in hot oil.

Fry until crisp and light brown from both sides.Rose CookiesIngredients Maida ½ kg (2 measures) Rawa 1 measure Sugar 1½ measure Eggs 4 Coconut milk Salt to tasteMethod: 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.Semolina (sooji) can be added for extra crunchCondensed milk chocolate fudgeCondensed milk chocolate fudgeIngredients: Condensed milk 1 tin Chopped cashewnuts 100 gm Butter 50 gm Cocoa ½ cup Sugar ¾ cupMethod Pour milk into a thick pan, add butter and sugar to it. It should be like dosa batter.It should be pouring consistency but not thin.Repeat the same with the rest of batter.Allow it to cool and set.Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Place cookies on absorbent napkins and allow them to come to room temperature.Tips:Aluminum foil can be used for even-cooking, and to keep the food moist.The batter shouldn't be too thick nor too thin.