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.
Combine the lusciousness of guava with the peppiness of pomegranate and you get a mouth-watering drink that will elate your senses.
Both fruits are known for their distinct flavours and their special touch can be felt in the juice.
A dash of black salt accentuates the flavours further, making the Guava and Pomegranate Drink a delightful treat that will leave its imprint on your taste buds! Serve this drink chilled.
With guava you can also make Guava Sorbet , Guava Punch , Guava Chutney and Peru Subzi .
Recipe courtsey : tarla dalal ji
- 2 cups roughly chopped guava (peru)
- 1 1/2 cups pomegranate (anar)
- 2 tbsp powdered sugar (OPTIONAL)
- 1/2 tsp black salt (sanchal)
- salt to taste
- Pomegranate for decoration
- Combine the guava, pomegranate and 1½ cups of water in a mixer and blend till smooth.
- Strain the mixture using a strainer.
- Add the black salt and little salt and mix well.
- Serve chilled.
Sweet and nutty chocolate truffles are fun to make, pretty to look at, and even better to share with your friends and neighbors!
Nutty date truffles are a sweet ‘’pick-me-up’’ treat that is naturally sweetened with dates without adding sugar. You just won’t believe how good they taste and how easy to prepare they can be.
Many of us parents work hard to keep refined sugar intake low. Sometimes though it’s hard to do so when so many things tempt us and our kids on supermarket shelves. This recipe contains only the natural sugar in dates, it is a great alternative to many sugary commercial products and you can rest knowing exactly what you are serving for your family.
I love to make amazing looking food that tastes terrific. And I don’t like compromising on quality and this is what these healthy truffles are all about.
Fudgy and nutty, these truffles feel sinful, except that they’re not. Loaded with healthy dates and nuts, these are bliss balls that you need to always have a batch of at home!
- 100g Dates (deseeded)
- 100g Almonds
- 6-7 tbsp Chocolate chips
- 50 g Shredded Coconut (optional)
- 2 tsp Chia Seeds (optional)
- To Coat (optional)
- 150 gms Melted chocolate (or)
- ¼ cup Cocoa Powder
- desiccated coconut
- silver balls
- In a small bowl, melt the chocolate chips in the microwave or using the double boiler method.
- In a food processor or a high-power mixer, add the dates, and almonds together.
- Add coconut, and chia seeds if using. Grind till it becomes a coarse mixture.
- Start to add the melted chocolate till the whole thing becomes like a slightly sticky dough. You should be able to make a firm ball without it crumbling in your hands. If the mix feels too dry, add a tbsp more of the melted chocolate.
- Make equal sized balls with the dough and place them on a greased plate.
- You can then dip each ball into some melted chocolate (let them rest for 10 minutes to dry) or coat them in cocoa powder or in coconut flakes.
- Store in an airtight container in the fridge for up to 3 weeks.
I like using almonds or a mix of almonds and walnuts in equal quantity. You could also do a mix of other kinds like hazelnuts or pecans. Similiarly, you could use other dried fruits or seeds such as flax, or raisins and cranberries.
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.
Turmeric’s anti-inflammatory and healing properties makes this Golden Milk aka Haldi Doodh, an ideal drink to have when you are under the weather or just when you feel like having a comforting drink!
Since my version of golden milk is heavy on spices, here’s a list of spices that I have in my golden milk recipe:
✓ turmeric (of course!)
✓ green cardamom pods
✓ black peppercorns
✓ cinnamon stick
✓ fresh ginger
I love my haldi doodh with a lot of spices hence the long list. If you don’t want any spices, feel free to drink it just plain with milk and turmeric – just like I made for my husband. Simple milk + haldi only .
I hope you guys like my version of the humble haldi doodh. I always made this drink it at bedtime, I guess it helped in getting a sound sleep too. Whether you drink it at bedtime or any other time of the day, it definitely makes up for a comforting drink.
- 2 1/2 cups milk
- 3/4 teaspoon ground turmeric
- 4 green cardamom pods slightly crushed
- 1/2 inch ginger cut into thin slices
- 5-6 whole black peppercorns
- 1 inch cinnamon stick
- 1 tablespoon sweetener of choice sugar, maple syrup, honey, adjust to taste
- cinnamon or cardamom powder to serve, optional
- Add milk to a pan on medium heat. After a minute or two (when the milk is little lukewarm) add turmeric powder to it.
- Then add crushed green cardamom pods, sliced ginger, black peppercorns and cinnamon stick.
- Add in the sweetener and whisk it all together and bring to a low simmer for 5 minutes. You don’t need to boil it but it should be nicely hot throughout.
- Remove pan from heat, cover pan with a plate or lid and let it sit for another 5 minutes for the flavors to steep in. Strain the golden milk using a strainer into serving cups.
- You may sprinkle with cardamom or cinnamon powder before serving.