Rose Cookies Recipe

Mix the water and the coconut milk together. Mix the sugar and the cardamom powder together in a separate bowl. Sieve flours and salt into the sugar mixture. Slowly add the water mixture into the dry ingredients. Mix to form a batter that is thinner than pancake batter. Add more water if needed. Stir to remove lumps. Heat oil in a saucepan for frying. Dip the rose cookie mould in the oil and let it stay there until you\\\'re ready to use it. Lower your flame. Dip the hot mould about 3/4th in the batter and immediately dip it back in the oil. Make sure you don\\\'t drop the mould to touch the bottom of the pan. After a good 30 seconds, use a knife and release the batter from the mould slowly. Cook for a further 30 seconds and then flip the cookie. Remove from oil using a slotted spoon. Place on tissues to drain the oil. The cookie may seem soft now, but it will crisp up as it cools. Serve hot.