| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
cookies
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Ingredients
- 2 cups Oatmeal (powdered)
- 1 tbsp custard powder
- 1 pinch baking soda
- 1 cup sugar (powdered)
- 1 tsp Cardamom Powder
- 1 tsp Nutmeg powder
- 1.5 cups Vegetable Ghee / Clarified Butter
- 1 tsp ghee (for greasing)
- 1/2 cup almond (coarsely ground)
- 1/2 cup Green Pistachios (coarsely ground)
Ingredients
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Instructions
- In a mixing bowl add powdered oatmeal, custard powder, baking soda, cardamom powder, nutmeg powder, powdered sugar and coarsely ground Almond.
- Separate 2 tbsp ground Pistachios in a bowl and add the rest of it in the oatmeal flour mix.
- Mix all the dry ingredients with a fork and keep aside.
- Melt vegetable ghee and keep aside to cool. Later all the vegetable ghee in the dry ingredient mix and knead to make a loose dough.
- Pre heat the oven at 180 degree C for 10 mins and line a bakin tray with parchment paper.
- Pinch a small lemon sized portion from the dough and flatten it lightly to shape into a disk.
- Take a generous pinch of ground pistachios and place over the shaped disk and press gently.
- Similarly shape rest of the cookies and line them on the tray keeping little distance between them as the cookies will rise and expand while baking.
- Bake them for 15 mins or light brown in color.
- Transfer the baked cookies on a wire rack and allow them to cool down completely.
- Initially the cookies may appear soft on touching but they gradually turn crisp and flaky after they are cool.
- Store them in an air tight jar and enjoy every time with your evening tea.
Recipe Notes
If you liked this post then try making these cookies at home and do share your feedback with me in comments below.
Love : Shaheen
Disclosure : I haven’t received any monetary compensation from Preethi Kitchen Appliaces for this product review.
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