Rose cookies, Kokkisan, Achappam, ಕೊಕ್ಕಿಸಾo, Christmas Kuswar

Kokkisan, also known as Achappam in Kerala or Rose Cookies, is a traditional delicacy made during festive occasions, especially by the Christian community during Christmas. It is a part of the Kuswar platter in Goa and Mangalore, a collection of sweet and savory treats. These light and crispy cookies are shaped like intricate flowers, made using a special cast-iron mold, and fried to perfection.

Description:
Kokkisan is a crisp and mildly sweet cookie made with Maida and rice flour, coconut milk, and eggs. The batter is flavored with sugar and spices like cardamom and nutmeg. It is deep-fried using a floral mold, which gives it its characteristic shape and texture. These cookies are light, airy, and perfect as festive treats or tea-time snacks.

Recipe:
Ingredients:
1 cup (250ml) maida
1/4 cup (60ml) rice flour(optional, for extra crispness)
1/2 cup (125ml) coconut milk
1/4 cup (50g) sugar
2 eggs
1/4 teaspoon salt
1/2 teaspoon cardamom powder
1/2 tsp nutmeg powder
Oil for deep frying
Equipment:
Floral mould (Kokkisan mold)
Deep frying pan or pot
Paper towels for draining
Instructions:
Prepare the Batter:

In a mixie jar, whisk together rice flour, all-purpose flour, sugar, and salt.
Add the egg, cardamom, nutmeg and coconut milk gradually, whisking to form a smooth, lump-free batter. The batter should be thinner than pancake batter but thick enough to coat the mold lightly.

Heat the Oil:

Heat the oil in a deep frying pan or pot to about 180°C (350°F). Ensure the oil is hot enough for frying but not smoking.
Place the floral mould in the oil and heat it for 5 seconds.
Coat the Mold:

Remove the mould from the oil, shaking off excess oil.
Dip the mold into the batter, ensuring it coats the sides but does not cover the top of the mould. Lift it carefully.
Fry the Kokkisan:

Submerge the batter-coated mold into the hot oil. The batter will begin to sizzle and release from the mold after a few seconds. If it sticks, gently loosen it with a fork.
Fry the Kokkisan until golden brown on both sides, about 1-2 minutes.
Use a slotted spoon to remove the cookie and drain on paper towels.
Cool and Serve:

Let the Kokkisan cool completely before storing in an airtight container. They stay crispy for several days.
Serving Suggestion:
Enjoy Kokkisan as a standalone treat, or pair it with tea or coffee. It's a delightful addition to any festive platter or as a simple, crunchy snack.