Step by Step method

• Preparation :

• 1. In a bowl, add water and jaggery. Stir continuously until the jaggery dissolves completely. Once melted , keep it aside .
  

• 2. In a separate mixing bowl, combine ragi flour, all-purpose flour, carom seeds, and 15 ml of oil. Mix well to ensure all ingredients are evenly incorporated.
  

• 3. Gradually add the jaggery water to the flour mixture. Continue mixing until you achieve a smooth, lump-free batter.
  

• 4. Pour oil into a deep frying pan and heat it over medium flame. Place your rose cake mold in the hot oil and allow it to become sizzling hot.
  

• 5. Once the mold is hot, dip it into the batter, filling it up to three-quarters of its height. Make sure the batter adheres well to the mold.
  

• 6. Carefully dip the mold into the hot oil. After a minute or two, gently shake the mold to release the rose cake. If it doesn’t come off easily, use a fork or knife to help it release.
  

• 7. Continue frying until the rose cakes turn golden brown and crisp. Remove them from the oil and place them on a paper towel to drain any excess oil.
  

• 8. Let the rose cakes cool completely at room temperature. Store them in an airtight container to maintain their crispy texture.