Contributed by Jean Pinto
In Mangalore (a town in South Indian where Jean’s parents come from), they call these cookies kokkisan. In Kerala, which is an Indian state close to Mangalore, they are called Acchappam. They are also called rose cookies because of their rose shape.
Kokkisan are traditionally prepared before Christmas in South Indian Christian households. They are made using a special round iron mould in the shape of a flower with a long handle.
1/2 cup rice flour
3 tablespoons sugar
½ teaspoon salt
1 can coconut milk
Water if necessary
Whisk all ingredients together in a bowl to make a thin batter of pouring consistency.
Heat a heavy-bottomed pan with enough oil to submerge the mould. Place the round iron mould in the shape of a flower in oil, completely covering the mould.
Dip the mould in the batter making sure the sides are ¾ covered in batter. Hold in the batter for 10 seconds.
Immediately place the batter-covered mould in the hot oil to deep fry. Gently shake the mould to release the cookie.
Flip the cookie to fry evenly until a light brown colour on both sides.
Remove and place on a paper towel.
Repeat till all batter is used.
Leave the cookies to cool completely before storing them in an airtight container.