RASMALAI COOKIES
 
 
Ingredients
  • 10 kesar strands
  • 3 tbsp milk
  • ½ cup ghee
  • ¼ cup icing sugar
  • 1 cup all purpose flour
  • 1 tsp cardamom
Instructions
  1. Using a mortar and pestle, crush strands of kesar to break them down slightly. Add milk over the crushed kesar and mix well. Set it aside to allow the kesar to infuse and release colour and aroma.
  2. In a bowl, add ghee and icning sugar. Cream them together using a whisk or spatula until the mixture is light, fluffy, and pale in colour.
  3. Now add flour, cardamom and kesar milk in it. Combine everthing to form a smooth pipeable dough.
  4. Transfer the dough into a piping bag fitted with a star nozzle. Pipe out even-sized cookies onto a baking tray lined with parchment paper,
  5. Garnish the cookies with some crushed pistachios.
  6. Chill the cookies in the refrigerator for 15-20 minutes, This helps the dough firm up and prevents the cookies from spreading too much during baking.
  7. Bake the chilled cookies at 180 degrees celsius for 15-20 mins or until the edges are lightly golden.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/rasmalai-cookies/