Eggless Kaju Pista Cookies, which are also referred to as Cashew Pistachio Cookies, are a delectable treat that is consumed frequently in India, particularly at the time when tea is being consumed.
These cookies are distinguished by the nutty flavor that comes from the cashews and pistachios, which is matched by the fragrant character that comes from the cardamom. These cookies are an excellent option for giving as gifts or for enjoying with a cup of chai since they have a distinctive flavor and texture that is a result of the use of custard powder.
Ingredients
- Whole Wheat Flour: 1.5 cups (or all-purpose flour)
- Unsalted Butter: ½ cup, softened
- Powdered Sugar: ½ cup
- Cardamom Powder: 1 teaspoon
- Custard Powder: 2 tablespoons
- Baking Powder: 1 teaspoon
- Finely Chopped Cashews: 3 tablespoons
- Finely Chopped Pistachios: 3 tablespoons
- Salt: ½ teaspoon
- Milk: as required (1-2 tablespoons)
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Instructions
The butter that has been softened and the powdered sugar should be mixed together in a large mixing bowl until they become creamy and fluffy. Once the butter mixture has been thoroughly combined, sift in the whole wheat flour, custard powder, baking powder, and salt.
Include the cashews and pistachios that have been finely chopped. Combine everything by thoroughly mixing it together. Milk should be added gradually, one tablespoon at a time, until the mixture reaches the consistency of a soft dough. Additional milk should be added to the dough if it appears to be too dry.
The dough should be shaped into a log, and then it should be wrapped securely in mastic. Put in the refrigerator for at least two hours to thicken. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Put parchment paper on a baking sheet and set it aside.
After taking the dough out of the refrigerator, cut it into rounds that are all the same size. The cookies should be placed on the baking tray that has been prepared, with room between each cookie. The edges should be golden brown after ten to twelve minutes in the oven.
It is recommended that you allow the cookies to cool for approximately five minutes on the baking tray before moving them to a wire rack to finish cooling. Consume with either coffee or tea.
Nutrition
- Calories: 761 kcal
- Carbohydrates: 81 g
- Protein: 11 g
- Fat: 45 g
- Saturated Fat: 21 g
- Trans Fat: 1 g
- Cholesterol: 114 mg
- Sodium: 309 mg
- Potassium: 241 mg
- Fiber: 3 g
- Sugar: 21 g
- Calcium: 73 mg
- Iron: 4 mg
Tips
To facilitate the mixing process, make sure the butter is at room temperature. It is essential to ensure that the dough is chilled in order to achieve the desired texture and to avoid the cookies from spreading excessively while they are being baked.
Keep a close eye on the cookies because the amount of time they need to bake could change depending on the oven you use. You want them to be golden brown without being overdone. As an alternative flavor, you could want to think about incorporating a few drops of kewra essence or rose essence into the dough.