The badam pista cookies are a real delicacy with rich spicy notes. Maida based dough flavoured with saffron mixture, cardamom and nutmeg powder give these biscuits a true Indian touch.
The use of saffron not only adds to flavour and aroma in these eggless kesar pista badam biscuits, but also makes them colourful. Assorted nuts give these biscuits a delectable crunch, while an array of spice powders gives it a tantalising aroma.
🔷 Preparation Time: 10 mins 🔷 Baking Time: 20 minutes 🔷 Baking Temperature: 180°C 🔷 Total Time: 30 mins
🔷 Ingredients
🔷 For Kesar Pista Biscuits
• 1/4 tsp saffron (kesar) strands
• 1 tbsp finely chopped pistachios
• 1 tsp warm milk
• 1/4 cup ghee
• 5 tbsp powdered sugar
• 1/4 tsp cardamom (elaichi) powder
• a pinch of nutmeg (jaiphal) powder
• 3/4 cup plain flour (maida)
• 5 tsp milk
• plain flour (maida) for rolling
• 1 tbsp finely chopped almonds (badam)
🔷 Method
1. Combine the saffron and warm milk in a small bowl and mix well. Keep aside.
2. Combine the ghee and sugar in a deep bowl and mix very well with a spatula.
3. Add the saffron-milk mixture, cardamom powder and nutmeg powder and mix very well using a spatula.
4. Add the plain flour and add the milk and knead into a soft dough.
5. Divide the dough into equal portions.
6. Roll a portion of the dough into a rectangle using a little plain flour for rolling.
7. Sprinkle a little pistachio and almonds evenly over it and roll again lightly so the nuts stick well to the dough.
8. Cut into squares using a sharp knife or a cookie cutter.
9. Repeat steps 6 to 8 to make more biscuits.
10. Bake in a pre-heated oven at 180ºc for 15 minutes.
11. Cool, store in an air-tight container and use as required.