Rasmalai twist

Rasmalai Cookies

These crunchy cookies merge the delicious rasmalai flavours with the buttery goodness of shortbread and are perfect for celebrating Diwali.

INGREDIENTS

20gm pistachios

20gm almonds

20gm cashews

Big pinch of saffron

2 cardamom pods

½ tsp fennel seeds

1 cup all-purpose flour

2 tbsp milk powder

½ cup softened butter, cubed

⅓ cup caster sugar

½ tsp rose essence

2-3 tsp milk, if needed

Handful of slivered almond and pistachios for garnishing

Few drops of yellow food colour (optional)

METHOD

In a food processor, pulse together the pistachios, almonds, cashews, saffron, cardamom and fennel seeds to a fine powder.

Add half a cup of this rasmalai powder to a mixing bowl along with flour and milk powder. Mix and set aside.

In a separate bowl, beat together the butter and sugar for three to five minutes until it becomes soft and creamy. Add the rose essence and yellow food colour and beat again.

Start adding the dry ingredients a little at a time and beat until it starts binding together. Do not overmix. Once it starts holding its shape when pressed between your palms, stop beating and use your hands to bring the dough together.

If you feel that the dough is a bit dry then add milk a little at a time and combine it into a dough.

Roll the dough into a cylinder shape and cover with cling wrap. Refrigerate for 15 to 30 minutes.

Take the chilled cookie dough and roll it to 6mm thick. Cut out shapes using your desired cookie cutter, or cut into squares using a knife.

Garnish it with slivered almonds and pistachios.

Place on a baking tray that has been pre-lined with parchment paper.

Chill again for another 15 minutes. Pre-heat your oven to 180°C.

Once chilled, bake in the preheated oven for 12-15 minutes or until the edges become golden. Then let it cool. Once completely cooled, the yummy cookies are ready to be served.

INGREDIENTS

20gm pistachios

20gm almonds

20gm cashews

Big pinch of saffron

2 cardamom pods

½ tsp fennel seeds

1 cup all-purpose flour

2 tbsp milk powder

½ cup softened butter, cubed

⅓ cup caster sugar

½ tsp rose essence

2-3 tsp milk, if needed

Handful of slivered almond and pistachios for garnishing

Few drops of yellow food colour (optional)

METHOD

In a food processor, pulse together the pistachios, almonds, cashews, saffron, cardamom and fennel seeds to a fine powder.

Add half a cup of this rasmalai powder to a mixing bowl along with flour and milk powder. Mix and set aside.

In a separate bowl, beat together the butter and sugar for three to five minutes until it becomes soft and creamy. Add the rose essence and yellow food colour and beat again.

Start adding the dry ingredients a little at a time and beat until it starts binding together. Do not overmix. Once it starts holding its shape when pressed between your palms, stop beating and use your hands to bring the dough together.

If you feel that the dough is a bit dry then add milk a little at a time and combine it into a dough.

Roll the dough into a cylinder shape and cover with cling wrap. Refrigerate for 15 to 30 minutes.

Take the chilled cookie dough and roll it to 6mm thick. Cut out shapes using your desired cookie cutter, or cut into squares using a knife.

Garnish it with slivered almonds and pistachios.

Place on a baking tray that has been pre-lined with parchment paper.

Chill again for another 15 minutes. Pre-heat your oven to 180°C.

Once chilled, bake in the preheated oven for 12-15 minutes or until the edges become golden. Then let it cool. Once completely cooled, the yummy cookies are ready to be served.