Rasmalai cookies

RASMALAI COOKIES

INGREDIENTS

• Dried rose petals – 1 or 2 tsp
• Butter at room temperature – ½ cup [ ¼ cup ]
• Sugar powder – 1/3 cup [ 3 tbsp ]
• Maida flour – 1 cup + ¼  cup [ ½ cup + 2 tbsp ]
• Corn flour – 2 tbsp [ 1 tbsp ]
• Milk pwdr – 2 tbsp. [ 1 tbsp ]
• Saffron food colour – a pinch
• Baking soda pwdr – 1/8 tsp [ a pinch ]
• Rasmali essence – 1 tsp [ 1/2 tsp ]
• Milk –  2 or 3 tsp if needed while kneading .
• Few saffron strands soaked in 1 tbsp milk

METHOD

Cream the butter and sugar pwdr by whisking it for 2 to 3 mins.

Add maida + corn flour + milk pwdr + baking soda + food colour + essence and mix well.

Now start kneading it as dough .

Knead it into a soft pliable dough .

Now start rolling it .

Roll it into ½ cm  thickness sheet.

Now take a cookie cutter of any shapes and start cutting .

Arrange the cookies on a baking tray .

Now brush the saffron mixture over the cookies.

Top it with finely chopped almonds + pista + rose petals.

Gently press the toppings.

Preheat the oven at 180 * C

Bake the cookies for 15 to 18 mins ,till it is done .

When done they will be soft.

Allow them to cool on a rack .

On cooling they become crunchy .

Store in an air tight container .

NOTES

If you don’t have dried rose petals ,you can microwave few fresh rose petals.

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