KESAR PISTA COOKIES
 
 
Ingredients
  • 5 tbsp (70g) ghee
  • ¼ cup icing sugar
  • ¾ cup whole wheat flour
  • 8-10 kesar strands
  • 3 tbsp milk
  • 3 tbsp chopped pistachios, for topping
Instructions
  1. In a bowl, add softened ghee and icing sugar. Whisk until light and fluffy.
  2. Add the whole wheat flour and kesar-infused milk. Mix until a smooth, pipeable dough forms.
  3. Transfer the dough to a piping bag fitted with a basketweave nozzle and pipe rectangular cookies onto a lined baking tray.
  4. Sprinkle chopped pistachios on top and gently press them into the dough.
  5. Refrigerate the cookies for 10–15 minutes.
  6. Meanwhile place a kadhai on low-medium heat and spread a layer of salt in it. Place a stand in the centre and cover it with a lid. Let it preheat for 5-7 minutes.
  7. Cook the cookies in the kadhai covered with a lid on medium heat for 12-15 minutes, or until the edges turn lightly golden.
  8. Let the cookies cool completely before serving. They will become crisp as they cool. Store in an airtight container once completely cooled.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/kesar-pista-cookies/