Put all-purpose flour (maida) in a mixing bowl and add sugar to it in a 2:1 ratio.

Add cardamom powder, salt and required water in small batches. Mix to get thick and lumps-free batter.

Close the bowl with a lid and keep it aside so that the batter turns soft.

Heat oil in a pan at medium to high temperature, and at the same time put, rose cookie mould in oil so that it turns non-sticky.

Mix batter and put the mould in the batter such that it dips 90% and the top layer is not covered with batter.

Gently put the mould in oil, let it rest for 5-10 seconds in oil and then raise and dip it in oil so that the sweet rose flower recipe gets released in oil.

If it is not released in oil then take the help of a fork spoon and separate the mould with batter.

Deep fry for a few more seconds till they turn golden brown colour, drain excess oil and keep aside.

Note: Rose Cookies turn crisp only when they are cooled.