Recipe: Naan Kathai Ramadan Cookies

by - Tuesday, June 04, 2019







Happy Eid al-Fitr!

Here's a lovely Ramadan cookie recipe I adapted from Sweet Paul Magazine. Pistaschio nuts are not so locally accessible so I substituted cashew nuts. The texture and crunch and over-all flavour of this cookie is amazing!

NAAN KATHAI RAMADAN COOKIES

Ingredients:

  • 1⁄2 cup butter
  • 11⁄2 cups confectioners' sugar, sifted
  • 1 cup canola oil
  • 1 egg
  • 1⁄2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon ground cardamom
  • 21⁄2 cups all purpose flour, sifted
  • 1/4 tsp. vanilla extract
  • crushed cashews for garnish
  1. 1. Preheat oven to 350°F.
  2. 2. Cream butter and sugar well.
  3. 3. Beat in the oil.
  4. 4. Add the egg and beat till butter is light and fluffy.
  5. 5. Add all other ingredients except flour and pistachios and beat some more.
  6. 6.Gradually add in flour till dough forms.
  7. 7. Make 1” balls by rolling between your hands. Place each ball onto a baking sheet and gently press down to flatten.
  8. 8.On each flattened cookie, make an indentation in the center with your finger. Fill each indentation with crushed cashew nuts.
  9. 9. Bake for 20 minutes at 35 F until edges are golden brown.

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