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.
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
½ cup Melted white chocolate
Crushed dryfruits (almonds,cashew,akhrot)
Dried rose petals
Cream butter and sugar together until light and fluffy.
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.
Add the rasmalai essence and edible rose petals (crushed). Massage them into the dough.
Cover with a cling wrap and refrigerate for atleast 30 minutes.
Pre-heat the oven to 170°C.
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.
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.
Bake at 170°C for 15-20 minutes or till the edges are golden brown.
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.
You could dip the whole cookie, half of it, or even just pour the melted chocolate over the cookie with a spoon.
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.
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.
This Nankhatai recipe ( Indian Butter Cookies) is tender, crumbly and literally will melt in your mouth. It is made with 5 simple ingredients and infused with cardamom and nutmeg. These cookies are not very sweet so pairs perfectly with a cup of tea or coffee .
Diwali is just around the corner. This festival is all about lights, colors and good food. I am all pumped up to make various fried and baked Indian snacks like these Nankhatai’s EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES ) WHOLE WHEAT HEARTY NICE BISCUITS(Hearty whole wheat flour cookies) MELTING MOMENTS/ EGGLESS CUSTARD COOKIES Tutti Frutti Cookies and many more.
These make ideal gifts to share with family and friends as well.What are you making this Diwali?
I am fond of heart shape so desided to make this nankhatai in heart shape .
- ½ cup / 113 ml Ghee at room temperature not melted.
- ½ cup 60 grams Confectioners Sugar/Icing sugar see notes.
- 1 cup / 138 grams wheat flour.
- ½ cup / 52 grams Besan ( chickpea flour or chana dal atta)
- ¼ cup / 45 grams Rawa ( Semolina flour)
- ½ teaspoon cardamom (Elaichi powder)
- ¼ teaspoon freshly grated nutmeg optional.
- 1/4 teaspoon salt
- Chopped Almonds
- Chopped Pistachios
- In a bowl whisk ghee and sugar with a spoon until creamy.
- Add in all the flours called for, cardamom, nutmeg & salt.
- Initially mix well with spoon then use your fingers and palm to rub the flour and put it together.
- Knead it until it forms a smooth dough.
- Rest the dough covered in the fridge for at least 15-20 minutes.
- Pre heat your oven at 350 deg F or 180 deg C.
- Divide the dough into two balls, flatten them and make heart shape using cookie cutter.
- Make crisscross lines on each cookie and put some chopped nuts in the centre if desired.
- Bake in a pre-heated oven for 17-19 minutes for large and 10-12 minutes for smaller cookies.
- Let the cookies cool down in the tray for at least 10 minutes. Then slowly take them out with help of a spatula.
- Let it completely cool before storing.
The best rice phirni recipe! This super delicious, sweet firni is North Indian dessert. It is made during festivals like Diwali, Raksha Bandhan, Karwa Chauth or made on special occasions or pooja.
Phirni is nothing but the ground rice pudding. Phirni is made from coarsely ground rice, milk and sugar. It is cooked on a slow flame which results in creamy, rich and thick texture.
Once ready, it is poured into individual small shallow earthen bowls. Garnished with sliced nuts (almonds, pistachios) and saffron. Sometimes it is garnished with rose petals too. Or sometimes it is garnished with silver leaf (varak).
It is flavored with cardamom powder and saffron. Though there are many different flavor varieties are made e.g. mango phirni, rose phirni, apple phirni.
- 3 tablespoons Basmati rice
- ¼ cup Water
- 5 Almonds blanched, peeled & sliced
- 5 Pistachios blanched & sliced
- 4 cups or 1 liter Milk
- ⅓ cup Sugar
- ¼ teaspoon Green cardamom seeds powder
- 3-4 strands Saffron
- 1 teaspoon Rose water
- Blanch the almonds and pistachios by soaking in boiling hot water for 20-30 minutes. After that peel the skin and slice them.
- Also, wash the rice and soak for 20 minutes.
- After that discard the soaking water and grind into coarse paste using fresh ¼ cup of water.
- Take milk into heavy bottom pan and bring it to a boil on medium heat.
- Once starts boiling add coarsely ground rice and cook for 15-28 minutes or till the rice is cooked and milk is thickened. Do stir in between and scrap the pan, so milk does not stick and burn.
- Then add sugar, cardamom powder and saffron. Mix well and cook for 5 minutes.
- Now add rose water and turn off the stove.
- Pour into individual serving bowls, garnish with sliced almonds, pistachios and crushed saffron strands.
- Cover it and chill in refrigerator for few hours and then serve.
Presenting to you is a special dessert for Navratri
.Whether Fasting or not, this dessert(Vrat ka Fruit Custard) should not be compromised. Even when fasting, here’s an innovative dish to keep it going and yet give you all the lovely flavors of our beloved dessert: Custard.
Do try it and let me know how you loked it.
Recipe inspired by : Chef Ranveer brar
- 1 ltr Milk
- 80 ml Milk
- 2 tbsp Powdered Sabudana
- 1 tsp Vanilla Essence
- 2-4 tbsp Saffron Water
- 2-3 tbsp Sugar
- 1 tbsp Butter
- ½ Apple – diced (सेब)
- ½ Banana – diced (केला)
- ¼ cup -pomegranate pearls
- 1 orange
- few Pomegranate Pearls
- Silver Warq (optional)
- Firstly in a bowl mix 80 ml milk and powdered sabudana properly and keep aside for further use.
- Now in a kadai add milk and heat it up as soon as it’s hot add vanilla essence, saffron water then milk & sabudana mixture and cook it properly until it is thick.
- Then with a hand blender blend it properly until smooth.
- Now continue cooking for 2 minutes then add sugar and cook for 5 minutes until the mixture is smooth and shiny.
- Take a strainer and strain this mixture properly in a bowl add the butter and keep aside to cool down properly. ( You can skip straining process, if you want some texture in your custard )
- Meanwhile in a serving bowl add apple, banana, pomegranate, Orange then the prepared custard on it fruit.
- Spread some desicatted coconut on a plate, add 2 drops of red colour and mix it . Slightly wet the rim of the serving glass with milk then swirl the rim of the glass on the coconut powder . Now pour the fruit custard and serve immediately.
- Garnish with pomegranate pearls, silver warq and serve chilled.
- you may use any fruits of your choice .
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Makhana Phirni is a creamy Indian style foxnut (lotus seed) milk pudding. It is a celebration of delicious phirni with caramelized apple and pomegranate. This phool makhana phirni is a low carb twist to the classic phirni recipe.
Foxnut or the phool makhana is the lotus seeds. The seeds are edible after processing and very high on nutrition.
The foxnut is a low carbohydrate substitute for rice in this phirni recipe.
Makhana is an important part of religious activities and is also consumed during fast. Makhana just like badam and walnut is rich in potassium, phosphorus and magnisum and is also really tasty.
For Makhana Phirni:
- 1 liter full-cream milk (full fat milk)
- 2 Cup lotus seeds (foxnuts/makhana)
- 1/2 teaspoon saffron (kesar)
- 1 teaspoon green cardamom powder (elaichi powder)
- 1/2 Cup granulated white sugar or to taste
- 2 tablespoon ghee (clarified butter)
- 1/4 Cup almonds (badam)
- 1/4 Cup pistachio
- 1/4 cup cashew nut
Ingredients for caramelized apple:
- 1 Cup diced apple
- 2 tablespoon pomegranate pearls
- 1 tablespoon brown sugar
How To Make Kesar Makhana Phirni:
- Make a coarse powder of almonds and pistachio, and cashew nut in the blender. Set aside until required.
- In pan heat ghee and roast foxnuts for 5 minutes. Pulse in a blender once to make a coarse powder. Keep aside
- Take milk in a heavy-bottomed pan, add the cardamom powder and saffron strands. Boil on low flame. Keep on stirring at regular intervals.
- Once the milk is reduced to half the original amount add the foxnut powder and dry fruits powder. Stir to combine nicely.
- Allow the milk to simmer until it thickens and stir at regular intervals. Add the sugar, simmer the phirni for 3 – 5 minutes or till sugar is dissolved and then turn off the heat.
- Allow the phirni to cool down completely. Keep it in the fridge until ready to serve.
How To serve:
- In a pan add apple and brown sugar and saute for 5-7 minutes till apples are coated in sugar and then leave it to cool.
- Divide an equal portion of makhana phirni into the serving bowls/glass Add some caramlized apples and pomegranate arils on it.
- Serve makhana phirni hot or cool as per your choice.
- It is best to use full fat milk for making creamy Indian desserts such as phirni.
- Stir the milk at regular intervals while simmering to avoid burning. Use a wooden spoon to stir the milk and phirni.
- Do not make a fine powder of dry fruit or foxnut. Keep it coarse in texture. One pulse in a food processor or blender is enough.
- Make sure to add sugar only after the phirni is nearly done.
- Phirni thickens in texture after cooling. Hence, adjust the consistency accordingly.
- Allow phirni to chill in the fridge for 4 – 5 hours or overnight before serving.
Shahi Tukra or shahi toast is a popular Indian dessert made with bread, milk, and sugar. As the name suggests, it is a royal indulgence, having its roots in Mughlai Cuisine.
Baked Shahi Tukra Recipe is a bit low on calorie version of this popular Mughlai dessert. We tried cutting down few calories in the recipe by using the grilled whole-wheat bread slices instead of deep-fried one and second, skipping soaking bread slices in sugar syrup. How did we do that? You can find the recipe below.
Trust me, the baked shahi tukra is truly delicious, and gratifying. And the bonus bonanza is – it takes less time to get ready, involves fewer cooking steps, and helps you cut down a few calories.
So enjoy this sweet and flavorful dish, like you’re royalty!
Ingredients for Rabri
- 1 litre full-cream milk (full fat milk)
- 1/4 Cup Khoya /mawa (evaporated milk)
- 1 teaspoon saffron strands (kesar)
- 1 teaspoon green cardamom powder (elaichi powder)
- 1/4 Cup granulated white sugar or to taste
Ingredients For Toast:
- 6 whole wheat bread slices
- Ingredients for the garnish
- 1 tablespoon pistachio sliver
- 1 tablespoon almond sliver
- 1 tablespoon edible rose petals
- Heat milk in a heavy bottom saucepan. Add saffron, cardamom powder, and crumbled khoya or mawa. Stir to combine.
- Allow the milk to simmer over low heat. Stir to regular intervals to avoid burning the milk.
- Let the milk simmer till it reduces to almost half the original quantity and has a thick, creamy consistency. This might take 15 – 20 minutes on a low heat.
- Add sugar to the thick milk. Stir to dissolve. Taste, and if required, add more sugar. Turn off the heat. Rabri is ready. Set it aside.
- Preheat the oven to 180 degree Celcius for 10 minutes. Grease a baking tray with a teaspoon of ghee.
- Remove the edges of the bread slices. Cut each bread slice into two equal halves diagonally. Arrange the bread slices in the greased baking tray.
- Bake the bread slices in the oven till they turn crisp. In my oven, it takes 5 – 6 minutes.
Assemble Shahi Toast:
- Arrange the toasted bread slices in a baking dish with no or minimal gap in between each slice (refer to the image).
- Pour the prepared rabri or milk pudding over the bread slices in such a manner that each bread slice is evenly soaked in the flavored milk.
- Sprinkle pistachio and almond slivers and rose petals.
- Bake in the oven for 6 – 10 minutes in the middle rack.
- Serve Baked Shahi Tukra warm or chilled garnished with dry-fruits and rose petals.
- It is always best to use full cream or full-fat milk to make rabri.
- If you do not ae cardamom powder, crush 2 – 3 green cardamom pods and add them to the milk.
- You can use whole wheat bread slices as well to make baked shahi tukda.
- Do not bake the bread slices for too long as they might turn too hard and burnt.