Eggless Rose Cookies (Kannada) Recipe 😋 | ರೋಸ್ ಕುಕೀಸ್ 👌

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Here's a simple Eggless Rose Cookies recipe for you to try. These cookies have a delicate floral shape and are typically made with a rose-shaped mold, making them perfect for festive occasions or a tea-time snack.

Ingredients:
All-purpose flour (maida) – 1 cup
Rice flour – 2 tbsp (for a crisp texture)
Powdered sugar – 1/4 cup
Coconut Milk - 1 Cup
Black Till - 1 Spoon
Oil
Rose-shaped cookie mold (for shaping, optional)
Method:
Prepare the Dough:

In a large bowl, sift together the all-purpose flour, rice flour and add powdered sugar. Mix everything well.
Add the coconut milk, little by little, to form a smooth dough. Be careful not to add too much milk; the dough should be soft but not sticky.
Optionally, add chopped cashews or any nuts of your choice into the dough for extra flavor and crunch.
Rest the Dough:

Cover the dough with a damp cloth or plastic wrap and let it rest for about 15-20 minutes.
Shaping the Cookies:

Preheat your oven to 350°F (175°C).
Dip the mold in the dough and carefully remove the dough from the mold if you're using one and place the shaped cookies on a baking tray lined with parchment paper. Ensure there is some space between each cookie.
Baking:

Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
Keep an eye on them towards the end of the baking time to ensure they don't over-bake.
Cooling and Serving:

Once baked, remove the cookies from the oil and let them cool on a wire rack.
Enjoy these crisp, fragrant eggless rose cookies with a hot cup of tea or coffee.
Tips:
If you don’t have a rose-shaped mold, you can shape the cookies into round or oval shapes and lightly press a fork into the center to create a pattern.
You can store these cookies in an airtight container for up to a week.
These cookies are delicate, crisp, and have a lovely fragrance from the cardamom and rose-like shape. Enjoy baking!

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