Rejila,
ungalukkageve:

Rose cookies

Two ways to make this either with maida(APF) or rice flour.
Coming from the southern tip of India,I prefer the rice flour.Fine kind.
Here goes:

Rice flour 3 cups,
2 eggs,
1 cup sugar,
1 and a 1/2 -2 cups coconut milk(low fat,think water to dilute it-not too much),
sesame seeds a bit if you like.
Oil for deep frying.
The idea is that the batter needs to be thick enough to cling to the acchu,but thin enough to not clog it.
So mix the dry ingredients,add beaten egg,and the coconut milk maybe 90% of it and beat well-I used the hand blender,but a good mixing with a strong spoon ans stronger hands should do it.
Thin it if it feels too thick-it needs to be slightly thinner that doasi maavu.
Meanwhile heat the oil,and when hot enough,dip the acchu into it and let it heat up-not too much coz the maavu will get cooked it is too hot-take care not to dip the acchu entirely-the cookie needs to slide off when immersed in the hot oil,leave the acchu in to heat again and repeat the process.
The cookies cook pretty fast-so having some one peering over your shoulder?-good!!