This is definitely one of my favourite cookies. Nokhodchi known as traditional Persian cookies with the hint of cardamom and rose water are too good to resist. Simple recepi for an amateur baker to try their hands on cookies. Easy to follow methods of course. No beating, no room temperature ingredients,no whisking just mix,roll and bake.
Roasting the chickpea flour are truly optional but, trust me that little roasting goes a long way to create a nice aroma and nutty flavour to the cookies. I tried to bake with both version of roasting flour and raw flour, I shall say I'll go with the earlier one.
You may use olive oil or butter but ghee takes this cookies to the next level. This cuties are sinfully decadent. Melt in your mouth texture with wonderful fragrance of Middle East I truly devour each bite of it. Serve with a cuppa of tea or coffee and store the remaining in an airtight container.
Ingredients
1 cup besan/chickpea flour
1/4 cup ghee
1/4 tsp cardamom powder
1/3 cup confectioners sugar
1/3 tsp rose water
2 tbsp chopped pistachio
2 tbsp rose petals, crushed
Methods
Over a medium low heat, roast the chickpea flour for 1-2 minutes making sure not to burn the flour. Once a nice aroma comes thru, switched off the flame and transfer to a large bowl. Add cardamom powder and confectioners sugar to the roasted chickpea flour. Mix well.
Add the ghee and rub into the flour mixture to form a sandy mixture. Knead well till the dough comes together. Add the rose water and knead for 1 minute.
Cover the bowl with cling wrap and let it rest for 1-2 hours.
Preheat oven and line a baking tray with parchment paper.
Lightly dust a clean working surface with chickpea flour and using a rolling pin, toll the dough into 1/2 inches thick.
Using a cookie cutter of your preference and cut out the dough. Place onto the prepared baking tray garnish with rose petals and chopped pistachio. Bake 12-15 minutes.
Remove from the oven and cool on the tray for 10 minutes.
Serve with a cuppa of tea or coffee.
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