Eggless Pistachio Cookies

Pistachio Cookies:

Here is a recipe of eggless pistachio cookies which i have baked without using oven. I tried baking with pressure cooker and it came out pretty good. Pressure cooker should not be used for such baking as it spoils the texture of the material and the vessel changes it's color during the process of baking. Alternatively you can use a clay pot too to give you an equally good result.



Ingredients:



1/4 cup besan flour/chick pea flour
1 cup all purpose flour
1/2 cup melted butter
3/4 cup sugar, can be adjusted as per taste
a pinch of cardamom powder
handful of chopped raw pistachios
2 tbsp boiled milk
1/4 tsp baking powder
1 tsp vanilla extract (optional)

How to make pistachio cookies:

1. Take melted butter in a mixing bowl and add sugar, cardamom powder.



2. Then add besan flour and all purpose flour, baking powder. Crumble well. You can vanilla extract at this point. I'm skipping it for today's recipe.







3. Add little bit of milk and make the cookie dough.



4. Make small round shapes out of the dough.



5. Flatten the round shaped dough using your palm.  Keep a bowl of chopped pistachios ready.



Press it gently onto the bowl of chopped pistachios.



6. You will see the pistachios finely stuck to the dough.



7. Repeat for remaining dough.



8. If using an oven, then bake the cookies for 12-15 minutes in a preheated oven at 180 C. If you do not have oven, then fill the base of a pressure cooker with sand for about 2 inch high and preheat for about 10 minutes on medium flame. Place the cookies on a greased plate, and cook for about 15-17 minutes on medium flame.



Note: Make sure the cookies do not get burnt by over cooking.


9. Let the cookies be cooled down completely before storing them into an air tight container.



10. Tada! Yummy eggless pistachio cookies are ready to savour!



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