Eggless Saffron Cookies Laced With Pistachios Recipe

Try replacing the plain flour with whole wheat flour if you are making it for toddlers or if you would like to do so! The only difference would be that the saffron flavour would not be as distinct!



Ingredients:
1/4 tsp saffron
2 tsp milk, warmed to dissolve the saffron
6 cardamom pods
1/4 nutmeg
20 pistachios, crushed or coarsely chopped
200 gm (1 1/2 cups) flour
100 gm (1/2 cup + 2tbsp) castor sugar
100 gm (1/2 cup) ghee
A few drops of milk to bind the dough if required

Method:
Place the saffron with the warm milk in a mortar pestle.
In a mortar and pestle or coffee mill, grind the cardamom seeds and nutmeg to a fine powder and keep aside.
Chop the pistachios into small pieces. A mezzaluna is great for this purpose!
Crush the saffron into a smooth paste using the mortar and pestle.

next instruction : www.divinetaste.com

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