Rosette Cookies (Sri Lankan Kokis)

Kokis or rosette cookies are a traditional Sri Lankan savoury treat that adorns every Sinhalese/Tamil New Year table. These sweet fried cookies are perfect to share with friends and family over the holiday season.

Rose Cookies:
2 cups rice flour
1 cup coconut milk
3 Tbsp. granulated sugar
1 egg, lightly beaten
1 tsp. sea salt
oil, for frying

Cinnamon Sugar:
½ cup granulated sugar
2 Tbsp. ground cinnamon

Heat oil to 400°F in deep fryer.

Rose Cookies: 
Combine rice flour, coconut milk, sugar and salt, adjusting with water as necessary to form a thick batter. Add in egg, and stir to combine.

Heat a Sri Lankan rose mold in oil for 5 seconds, dabbing excess oil on a paper towel.

Dip three quarters of the mold into the batter, lift it up and dip it into the hot oil. After about 3-4 seconds, lightly shake the mold to release the cookie.

Cook until golden, remove with tongs, and drain on a paper towel.

Cinnamon Sugar:
Mix the sugar and cinnamon together.

Repeat until you have made desired number of cookies. Sprinkle with cinnamon sugar once cookies have cooled slightly.