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Dessert

Rose Cookies

A fried cookie shaped like a rose, made with flour, sugar, milk, eggs, and ghee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Rose Cookies

Ingredients

Directions

Make the batter

  1. In a bowl, mix the flour, sugar, and milk to form a batter.

  2. Beat the eggs separately and then add them to the batter, mixing well.

Fry the cookies

  1. Heat the ghee in a deep pan over medium heat.

  2. Once hot, dip a rose-shaped stamp into the batter and then into the ghee.

  3. After a minute, lift the stamp and shake it to release the cookie into the ghee.

  4. Fry until golden brown, then remove with a fork and spoon.

  5. Repeat the process until all the batter is used.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Wheat flour
Provides the structure that holds the batter together as the cookie sets in hot fat.
Eggs
Bind the batter and add structure and richness as they set during frying.
Sugar
Sweetens the cookie and contributes to browning as it cooks.
Ghee
Fries the cookie, giving it a crisp exterior and a rich, nutty flavor.
Cow's milk
Adds moisture to the batter so it becomes a smooth, pourable mixture.

The step that matters

Releasing the cookie into the hot ghee. The batter must be hot enough and the stamp given a minute to set before shaking, otherwise the cookie may stick to the stamp or fall apart in the fat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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