There’s something truly magical about the aroma of saffron-infused cookies wafting through the kitchen. I first stumbled upon the idea of making Kesar Pista Cookies on a pan on a quiet afternoon when I was craving something delicate yet indulgent, and a little out of the ordinary. Growing up, saffron was always reserved for special occasions—whether it was a pinch in the milk for festivals or a hint in celebratory desserts, its vibrant color and subtle flavor never failed to elevate the experience. So why not bring that touch of luxury into an everyday treat?
These Kesar Pista Cookies have quickly become a household favorite. What I love about this recipe is how effortlessly it combines the rich, earthy tones of pistachios with the floral notes of saffron, all held together by a buttery cookie base that just melts in your mouth. The best part? You don’t even need an oven to make them! Yes, these cookies are baked on the stove, making them accessible to anyone, even if you don’t have fancy kitchen gadgets.
Perfect for tea-time or a thoughtful homemade gift, Kesar Pista Cookies carry with them a touch of tradition and a whole lot of love.
WHAT YOU’LL LOVE ABOUT THIS
- Eggless
- No Oven required
- Easy to Make
- Burst of Indian flavours
INGREDIENTS USED IN KESAR PISTA COOKIES ON A PAN
Butter
Butter adds richness and flavor to the cookies. It also helps to create a tender texture by coating the flour’s proteins and preventing too much gluten formation. Softened butter is easier to cream with sugar, which helps to incorporate air into the dough, making the cookies light and slightly crisp. I use this salted butter for my recipes but you can use any.
Milk
Milk adds moisture to the dough, helping to bind the ingredients together. It also contributes to the cookies’ tenderness and helps in spreading the dough during baking. In a healthy cookie recipe, you might choose a lower-fat milk or a non-dairy alternative like almond or oat milk to reduce overall fat content. I use this milk for my recipes.
Sugar
Sugar not only sweetens the cookies but also contributes to their texture. As it melts during baking, it helps to create a slightly crisp edge. The creaming of sugar with butter also helps to incorporate air, giving the cookies a lighter texture. Sugar helps retain moisture in the cookies, ensuring they remain soft and not too dry. This is especially important when the cookies are stored for a few days, as sugar helps prevent them from becoming overly hard.
All Purpose Flour
All-purpose flour provides the primary structure and base for the cookies. The gluten in all-purpose flour contributes to the chewy, soft, or crisp texture of the cookies, depending on how the dough is handled and baked. It creates the necessary framework that allows the cookies to hold together while still being tender. Flour helps absorb the liquids in the dough, such as the infused saffron milk and melted butter. This absorption helps bind all the ingredients together, resulting in a smooth dough that’s easy to work with.
Saffron strands/Kesar
Saffron has a unique and rich aroma that infuses the dough as it bakes, giving the cookies a warm, inviting fragrance. In many cultures, saffron is associated with celebrations and special occasions. Its inclusion in this recipe adds a touch of festivity and indulgence, making these cookies feel like a treat for a special moment. It imparts a beautiful golden-yellow hue to the dough, giving the cookies a visually appealing and vibrant appearance.
Baking Soda
Baking soda acts as a leavening agent, helping the cookies to rise and spread. It ensures that the cookies have a tender and slightly chewy texture by promoting even expansion during baking. Without baking soda, the cookies might turn out flatter and denser. Baking soda aids in the Maillard reaction, which is responsible for the cookies developing a golden-brown color as they bake. This enhances both the flavor and appearance of the cookies.
Pistachios
The chopped pistachios provide a delightful crunch, adding contrast to the soft and buttery texture of the cookies. Pistachios also bring nutritional benefits to the cookies, contributing healthy fats, fiber, and protein, making the cookies slightly more wholesome than traditional treats. Pistachios add a rich, nutty flavor that complements the sweetness of the cookies and the aromatic saffron.
EQUIPMENT USED FOR MAKING KESAR PISTA COOKIES ON A PAN
This recipe comes together quickly and hardly needs any equipment.
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
A spatula and a whisk help to bring in the batter together. You will need a frying pan and a stand for the induction setup.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE KESAR PISTA COOKIES ON A PAN
- Ensure the butter is at room temperature before creaming with sugar. This will make it easier to mix and will help in achieving a light and fluffy texture.
- When warming the milk, ensure it’s just warm enough to release the saffron’s color and flavor, not too hot. If you heat the milk too much, it may affect the texture of the dough. Letting the saffron infuse for at least 10 minutes will give your cookies a richer, more aromatic taste.
- Refrigerating the cookie dough for 15-20 minutes helps the cookies hold their shape during cooking, especially since this recipe doesn’t use an oven. It also allows the flavors to meld and develop, giving you a more flavorful cookie.
- This method requires close attention. Make sure the pan is preheated, and use a medium heat setting to ensure the cookies bake evenly without burning the bottom.
- ½ tsp kesar/ saffron strands
- 1+1/2 tbsp milk
- ¼ cup butter
- ¼ cup sugar
- ½ cup all purpose flour
- ¼ tsp baking soda
- ⅓ cup pistachios, finely chopped
- Heat the milk in a microwave for about 15 seconds and add kesar/saffron strands to it. Give it a stir and set it aside to infuse well.
- In a bowl, add butter and sugar and whisk it well till light and fluffy.
- Add the flour, baking soda and infused milk to the butter mixture and mix well to form a smooth dough.
- Divide the dough into equal portions. This recipe makes 8-9 cookies. Make small dough balls from the cookie dough and flatten them a bit from the centre.
- Lay one side of the flattened cookie on a plate of chopped pistachios so that it coats the full surface.
- Repeat this process for all the cookies and lay them on a parchment paper. Refrigerate for about 15-20 mins.
- Now, take a pan set on medium heat and place a small stand in the centre. Carefully take a plate lined with parched paper and place cookies on it. Place the plate over the stand and cover with a lid.
- Let the cookies cook for 10-12 mins or until browned at the bottom. Let the cookies cool before serving or storing.
If you like my Kesar Pista Cookies On A Pan recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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