מתכון לקוקי קסר פיסטה

על המתכון

מצרכים

• 5 tbsp (70g) ghee
• ¼ cup icing sugar
• ¾ cup whole wheat flour
• 8-10 kesar strands
• 3 tbsp milk
• 3 tbsp chopped pistachios, for topping

אופן ההכנה

1. In a bowl, add softened ghee and icing sugar. Whisk until light and fluffy.
2. Add the whole wheat flour and kesar-infused milk. Mix until a smooth, pipeable dough forms.
3. Transfer the dough to a piping bag fitted with a basketweave nozzle and pipe rectangular cookies onto a lined baking tray.
4. Sprinkle chopped pistachios on top and gently press them into the dough.
5. Refrigerate the cookies for 10–15 minutes.
6. Meanwhile place a kadhai on low-medium heat and spread a layer of salt in it. Place a stand in the centre and cover it with a lid. Let it preheat for 5-7 minutes.
7. Cook the cookies in the kadhai covered with a lid on medium heat for 12-15 minutes, or until the edges turn lightly golden.
8. Let the cookies cool completely before serving. They will become crisp as they cool. Store in an airtight container once completely cooled.
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