Slightly beat the egg in a bowl.
Combine sifted flour, salt, powdered sugar and mix in the egg mixture.
Add water and beat until smooth. (Consistency should be that of thick dosa/pancake batter)
Stir in vanilla extract.
Add food color if preferred)
Heat oil in a vessel with the mold immersed until thoroughly heated.
Dip hot mold in the batter (make sure the batter doesn’t run on the top of the mold. If this happens it will be difficult to remove the rosettes.)
Immerse the coated mold in hot oil and fry for few seconds until the cookie is lightly brown.
Repeat the process for remaining batter.