EGGLESS DRYFRUIT RASMALAI COOKIES

A nutty shortbread cookie with mixdryfruit powder and fragrant rasmalai essence that is fit for a royal treat!

These cookies are not just innovative but also easy to make, crispy and melt-in-mouth cookies,. They have the right amount of sweetness, dry fruits give these cookies a perfect crunch, bite and nutty flavor. Thus making it a perfect snack to bring to your parties and surprise your family and friends.

  1. INGREDIENTS:
  • 1½ cup All purpose flour
     
  • 40 gms Badam/ kaju/ akhrot Powder
     
  • ½ cup Butter (115g)
     
  • ⅔ cup Icing Sugar
     
  • 1-2 tbsp Milk
  • 1 tsp rasmalai essence 
  • 1 tbsp Dried rose petals
     
Glaze:
 
 
  • ½ cup Melted white chocolate
     
  • Crushed dryfruits (almonds,cashew,akhrot)
     
  • Dried rose petals

INSTRUCTIONS:

  1. Cream butter and sugar together until light and fluffy.
     
  2. Add flour and dryfruit  powder. Fold them in. Bind together the dough using milk – add 1 tsp at a time, and add more as required till you have a soft dough that can be rolled into a ball.wp-16052365422126666414947563116844.jpg
     
  3. Add the rasmalai essence  and edible rose petals (crushed). Massage them into the dough.wp-16052365424165756568417500822562.jpg
     
  4. Cover with a cling wrap and refrigerate for atleast 30 minutes.
     
  5. Pre-heat the oven to 170°C.
     
  6. Dust the surface with flour, and roll the dough to ¼ inch thickness. These cookies don’t spread too much so don’t make them too thick. Use a cookie cutter to cut the shapes. Alternatively, roll individual balls with your hands and flatten them.
     
  7. Transfer the cookies to a lined tray leaving a small gap between each cookie. If the cookies are soft, use a spatula to pick them and place them on the tray.wp-16052365426158791218108661151425.jpg
     
  8. Bake at 170°C for 15-20 minutes or till the edges are golden brown.
     
  9. Let the cookies cool on a wire rack then dip in melted chocolate and garnish with rose petals and chopped pistachios. Store in an airtight container.

NOTES:

  1. You could dip the whole cookie, half of it, or even just pour the melted chocolate over the cookie with a spoon. 
     
  2. White chocolate goes really well with the cookies. However, dark or milk chocolate will taste just as good. Simply dip the cookies in melted chocolate and place over a wire rack to allow the chocolate to cool and harden.
  3. If you’re using nuts or rose petals as a garnish, you need to sprinkle them immediately after dipping in the chocolate while the chocolate is still liquid and hasn’t set. 
     
     
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
 
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2 thoughts on “EGGLESS DRYFRUIT RASMALAI COOKIES

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