Karachi Cookies

Name: Karachi Cookies
Total time: 2700 s
Yield: as required
Cuisine: Indian
Ingredients: Half cup maida; 2 tbsp custard powder; 1/4cup butter/ghee @ room temperature; 1/4 cup powdered sugar; 1 tbsp crushed cashews; 2 tbsp tooti-frooti; 1/4 tbsp baking powder; 1 pinch baking soda; 1/2 tsp pineapple essence

Sudeshna Rajib Das @cook_85882015

New Delhi

#holicooksnapchallenge #task3 #yellow
These cookies are different from normal cookies and tastes just yummmm.....

Sudeshna Rajib Das @cook_85882015

New Delhi

#holicooksnapchallenge #task3 #yellow
These cookies are different from normal cookies and tastes just yummmm.....

Saved

Ingredients

45 mins approx

as required

Halfcup maida
2 tbspcustard powder
1/4cup butter/ghee @ room temperature
1/4 cup powdered sugar
1 tbspcrushed cashews
2 tbsptooti-frooti
1/4 tbsp baking powder
1 pinchbaking soda
1/2 tsp pineapple essence

Saved

Steps

45 mins approx

1

In a bowl add maida, custard powder, baking powder, baking soda. Give everything a good mix and keep this aside.
2

Now in another bowl, add powdered sugar and ghee. Whisk together until it gets light & fluffy. Add pineapple essence to it and mix it again.
3

Now add this mixture into the dry ingredients and mix everything well. Add tooti-frooti & crushed cashews to it. Mix everything well and form a dough.
4

Now wrap it with a cling wrap and keep it in a refrigerator for about 20 mins.
5

After 20 mins remove it and cut into pieces with the help of a knife, keeping half inch thickness, as shown in the image below.
6

Now for pre-heating, take a kadai with it's base covered with salt and a stand over it. Cover it and pre-heat the kadai for 5 mins on high flame and then 3 mins. on medium flame.
7

Place the cookies over a greased plate. Now place the plate over the stand and cover the kadai. Bake it on a low flame for about 20 to 25 mins. Remove the plate from the kadai, let it cool down completely then store it in an airtight container.