Rosettes

My Mom made Rosettes every year during Christmas and I liked helping her making those Rosettes.  Now, it has become our family tradition to make Rosettes during Christmas.

Ingredients

1 egg
5-6 Table spoon sugar
1/4 tsp salt
1 cup milk ( you can use half cup coconut milk and half regular milk)
1 cup rice flour
3 Table spoon all purpose flour
1 tsp vanilla
1 tsp sesame seeds (optional)
Rosette mould (picture)
Oil for frying.


Method

Beat egg, salt, sugar, vanilla, milk and water together, till well mixed.  Add rice flour and all purpose flour, little at a time mixing well. If the batter is too thick, add a little water till it's like dosai batter.

Heat oil in a Kadai. Immerse the Rosette mould in the oil.  When the Rosette mould is well heated, dip in batter (do not let the batter come all the way to the top and cover the mould).

Lower the mould into frying oil and gently shake the mould till the rosette falls off into the oil.  Fry till golden brown and remove and drain on paper towel.