Crispy thin and mildly sweet, this Fuljhuri Pitha is a famous sweet dish from Bangladesh. It’s extremely moreish and tough to stop at just one. You will find yourself reaching out for more. A great teatime snack and kids love it too! In South India it’s called Achappam and Rose Cookies in other places! Scandinavian traditional Rosette Cookies are extremely similar, except they dip the warm cookies in sugar and cinnamon just like churros.
The other day, as I walked by the utensil’s aisle in an Indian store, I came across the steel mold that is used to make the fuljhuri pitha/rose cookies.
My Mom had one and we grew up eating this pitha a lot. There was an instant flashback moment and immediately bought one.
As a kid, we use to help Mom while making the batter and occasionally, she would even allow me to fry these. The cookies are fragile when you fry but once it cools down, it turns crispy crunchy and so tasty!
What ingredients are needed for Fuljhuri Pitha/Rose Cookies
- All Purpose Flour
- Rice Flour
- Milk Powder
- Pinch of Salt
- Corn Flour
I made the batter with warm water because I had added milk powder. You can omit the milk powder and prepare the batter with lukewarm milk instead.
KEY NOTE: Keep the egg at room temperature for a while before you make the batter.
Where can you find the Fuljhuri Pitha/ Rose cookie mold?
It is available in most Indian stores. Here is a link from Amazon that you can use to buy. The one I used is steel and the design was fine. You get iron mold online and in various different shapes.
How to make the Fuljhuri Pitha/Rose Cookies
Make a smooth batter:
Whisk the batter and let it rest for 15 minutes. The consistency of the batter should be similar to pancake or dosa batter.
Heating the oil for frying:
Place a deep skillet in medium high heat and pour 3 inches of oil. The temperature of the oil should reach to about 365 F. In other words, it should be hot.
While you heat the oil to fry the Fuljhuri Pitha/Rose Cookies, dip the mold in the oil. It’s important to keep the mold hot all the time or the batter won’t release easily when re-immersed in hot oil.
Shake off the excess oil from the mold and dip it in the batter BUT not all the way through. If you dip it all the way through, the batter won’t release itself and it would stay stuck on the mold.
Preparing the pitha/cookies:
Re-immerse in the hot oil and hold it steady for 10 seconds. Then, start shaking it off. It will release itself easy. Occasionally, you might need the help of a skewer to poke it out.
Fry the pitha/cookies for a couple of minutes until golden brown.
Layer it on a cookie wire rack and let it cool down. It will be fragile when hot and crisp up as it cools down.
Store in airtight container once it’s cooled completely.
My Mom used to prepare these all year round without any special occasions in mind. In some places, people prepare it typically during Christmas. But I think it can make for a great Diwali Party treat too! If you haven’t tried these cookies yet, you definitely should. The video will tell you how easy it is to make these cookies.
Here are few other cookie recipe to try:
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Nutrition Information Yield 25 cookies Serving Size 1
Amount Per Serving Calories 46Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 8mgSodium 11mgCarbohydrates 10gFiber 0gSugar 4gProtein 1g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
All nutrition information presented are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.