New Update
| Main ingredients | Pistachios, Saffron, Ghee, Edible gum resin, Refined flour, Gram flour, Powdered sugar, Green cardamom powder, Almonds, Cashewnuts, Milk |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 35-40 minutes |
| Cook time | 15-20 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 tablespoons blanched, peeled and slivered pistachios
- A generous pinch of saffron
- 2 tablespoons + ¼ cup ghee
- 2 tablespoons edible gum resin (gond)
- ½ cup refined flour (maida)
- ⅓ cup gram flour (besan)
- ⅓ cup powdered sugar
- 1 teaspoon green cardamom powder
- 2 tablespoons chopped almonds
- 2 tablespoons chopped cashewnuts
- 3 tablespoons milk
- Coffee for serving
Method
- Preheat oven to 180° C.
- Heat a pan, add saffron and toast on low heat for 1 minute. Transfer into a mortar and crush with a pestle. Transfer into a bowl.
- Heat 2 tablespoons ghee in a pan, add gum resin and cook till puffed and crisp. Transfer into a mortar and crush with a pestle.
- Sift refined flour, gram flour, powdered sugar and green cardamom powder into a bowl.
- Add saffron, almonds, cashewnuts, pistachios, crushed gum resin and ¼ cup ghee and mix well. Add milk and knead into a dough.
- Place a silicon sheet on the counter, place the dough on it and roll with a rolling pin lightly. Place another silicon sheet on top and roll into thin sheet. Remove the upper silicon sheet and trim the edges. Cut into equal rectangles.
- Place the silicon sheet with the rectangles in the preheated oven and bake for 10-12 minutes.
- Bring the tray out and allow to cool. Transfer the crackers onto a serving plate and serve with cups of hot coffee.
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