Rasmalai Cookies

 

Rasmalai cookies are very innovative and easy to make recipe. These Royal cookies are very crunchy, tasty and definitely delicious. The cookies are innovative and embody the essence of classic rasmalai in every bite. It is Soft, fragrant, and packed with the richness of rasmalai, these cookies are the ultimate fusion treat.to day I made these cookies for my daughter’s wedding Anniversary!

Rasmalai Reciepe:

Angoori Rasmalai

Eggless Rasmalai Cake

 

Ingredients:

UnSalted Butter-

Powdered Sugar-1/2 cup

Baking Powder -1 tsp

 Milk Powder-1 tbsp

 Maida- 1 cup

 Milk-2 tsp

Nut Powder

unsalted almonds-¼ cup

 unsalted cashew nuts-¼ cup

unsalted pistachios-¼ cup

Few saffron strands

For Kesar Mixture:

Warm Milk-3 tbsp

5-6 Saffron (Kesar)

Finely Chopped Pistachios for garnishing

Finely Chopped Almonds for garnishing

Few Rose Petals

 

Method :

1.Pulse the almonds, cashew nuts, pistachios, ,cardamom and saffron strands to a fine powder and keep aside.

2. 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.

3.    In a bowl, add butter and  sugar. Cream them together using a whisk or spatula until the mixture is light, fluffy, and creamy.

4. Next add the prepared nuts powder, Maida,  and milk powder whisk together for 1-2

minutes. Gradually add 1-2 tablespoons of milk and combine to make a smooth dough.

5. let the dough rest for 10 mi. After 10 minutes, take the dough and divide it into two parts. Take one portion and roll the dough using a rolling pin.

 

6.After rolling the dough take a cookie cutter of your choice and cut the dough in your desired shape.

 

7.Now, take a baking tray and place all the raw cookies on it and brush some saffron milk on it and garnish each cookie with Finely Chopped Pistachios and Finely Chopped Almonds& Rosepetals.

8.Now put the Rasmalai Cookies for baking on 180 degrees for 15 minutes in the pre-heated oven.

After the cookies cool-down they are ready to serve

 

Eggless Orange Cream Biscuit

Cream biscuits are quite famous among the kids. Licking the cream centres is part of everyone's childhood memories, isn't it? Me and my kids love cream biscuits. For Christmas holidays, I thought of preparing Orange Cream biscuits. Light and fluffy orange biscuits made with fresh orange juice and zest. It tastes very crunchy and flavor of the orange makes this biscuit more refreshing and yum!

Ingredients:   

All Purpose Flour/ Maida-120gm

UnsaltedButter-100gm

Castor sugar- 75gm

Custard powder-50gm

Orange Zest-1/2cup

Orange colour- 2drops

  For the Filling

Icing sugar- 100gm

 Unsalted butter-50gm

Fresh Orange juice- 1tbsp

Method:

1. Preheat the oven to 180 degrees fan. Line two baking trays with parchment paper.

2. Sieve together the flour, cornflour . Whisk butter and sugar in a bowl until light and fluffy, add flour, custard powder, Orange zest and colour. Mix well to form a dough.

 

3. Roll out the dough in a floured surface to about 1/2 cm thick and cut out the circles. Use the back of a fork to imprint the top of each ball, then refrigerate for 10 minutes.

4. Place the tray in the oven and bake for about 15 minutes, removing them from the oven while still pale golden in colour

5. Transfer them to a wire rack to cool completely

 

6.Meanwhile make the buttercream filling by combining the softened butter and sieved icing sugar together and  add orange juice until smooth, creamy finish.

7.Once the biscuits are cool, match them up into equal-size pairs. Put a heaped teaspoon of filling in the centre of one biscuit, place a second biscuit on top and gently press together so the filling spreads towards the edges  together to form your orange cream biscuits and Serve.

 

Melting Moments with Orange Curd

Melting Moments with orange curd

Melting Moments cookies One  of the most famous cookies that everyone loves to eat. These cookies are named so aptly, because Cornstarch is the secret ingredient that makes them melt on your tongue along with powdery confectioners’ sugar rather than granulated sugar. . I jazzed up the traditional melting moments recipe with orange, I used both orange zest and orange juice for these cookies and what came to be was so refreshing, fragrant and absolutely delicious and  literally do melt in your mouth.I baked this recipe for my newly wedded daughter. I found this recipe from here.

Ingredients:

All purpose flour- 11/2 cups

Cornstarch-1/2 cup

IcingSugar-1/4-1/2 cup (depending on your taste, I had used 1/2 cup)

Butter- 1 cup

Vanilla extract- 1 tsp

Orange Curd:

ForFilling 

Fresh orange juice of 1 orange-1cup

Orange zest of- 2 tbsp

Powdered Sugar- 40 g

Unsalted butter-40g

Creamcheese-75gm   C

Method:

1. Put the juice and zest in a saucepan and bring to the boil, reduce by half.

2. Add the sugar and butter and let the butter melt. Stir over a low flame until the mixture thickens. Switch off the flame and let it cool completely.

3. Fold in the cheese in the last. Remove from the heat and Mixture will thicken as it cools. Curd should be stored in the fridge but will need a gentle whisk before serving.

 

Method:

1.Sieve the flour and the cornflour together.

2. In a separate bowl, beat sugar, butter and vanilla until smooth and creamy.

3. Add to the flour mixture and mix well. Combine until it forms a soft dough.

4. Preheat oven to180 degreeC.Line the baking tray with parchment paper.

5. Take a spoonful of dough and press it slightly to form round cookies.

6. Slight press with fork to get thin lines on the cookies (optional)

7. Place the cookies on baking tray such that they are at least 1 inch apart. Bake for 10 to 12 minutes or until the cookies turn golden brown at the edges

8.Remove from oven and leave to cool on trays for approximately 30 minutes.

 

9.While the biscuits are cooling, make the Orange curd.

10.To make the biscuits Spread the filling onto the underside of half the biscuits, dollop a small amount of orange curd and sandwich with the another base Repeat, using the remaining biscuits.