In a bowl, add rice flour, chiroti rava/fine semolina, a pinch of salt and powdered sugar. Mix it well.
Add coconut milk to this and whisk it until it is smooth.
Adjust the consistency of the batter by adding a tbsp. or more of water. The batter should coat the back of the spoon/fork but drip easily.
Meanwhile heat oil for deep frying on high heat and keep the mould immersed. When there are bubbles all over the mould, it should be hot enough. Reduce the flame to low.
Quickly take it out, shake off the excess oil and dip 3/4th of it into the batter. It should make a “shhh” sound which means the batter will stick onto the mould.
Place the mould carefully in oil, not letting it touch the bottom. Hold on for 20-30 secs and starting wriggling the mould slightly to loosen the cookie. Use a knife or a thin rod to loosen the edges if required and flip the rose cookie.
While the rose cookie is cooking, keep the mould immersed adjacently in oil.
When the cookie is golden brown, remove it using a slotted spoon. It would be soft to touch, but crisps up on cooling down. Repeat this process for rest of the batter. Important to heat the mould enough before dipping in batter.
Store the rose cookies in air tight container lined with tissues for up to a week.