Recipes - Page 6 of 67 - Cook with Sharmila

Air Fryer Chicken Nuggets

February 7, 2023 By Sharmila Kingsly Leave a Comment

Air Fryer Chicken Nuggets is a guiltfree kids-friendly snack or dinner. It gets ready in 30 with a crispy golden crust and served with any dipping sauce.

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What is Chicken Nuggets

Chicken Nuggets are a very popular fast food. It has a small boneless piece of chicken that is breaded and fried or baked until golden and crisp.

Why you will love this recipe ?

It is much healthier than the store bought deep fried nuggets or the frozen ones.
We are not deep frying here. The air fryer version much them guiltfree.
An easy kid friendly snack under 30 mins.
It is perfect for any pop-up lunch or gathering.
You can also prep them during the weekends and freeze them.
It's economical and made with easily available pantry staples.

Ingredients

Chicken - Use chickenless and boneless chicken breast pieces. Cut them into equal sized 1 inch pieces and use.

Egg - Helps in coating the breaded layer with chicken.

Panko bread crumbs - For the extra crispy outer layer of the chicken. You can also use regular bread crumbs.

Spice Powder - We use Paprika or chili powder, Garlic powder, Salt and pepper powder for flavoring. You may also add any additional spice powders as you prefer.

Herbs - I also added some mixed herbs for flavor. You can skip it if you do not prefer.

Oil - Use them for spraying over the chicken as we cook. Use any cooking oil you prefer.

FAQ's

How do I reheat chicken Nuggets?

Airfryer chicken Nuggets may lose their crispness if they are not hot or served immediately. You can still reheat them in the air fryer and serve them hot and crisp any time. Heat them in the air fryer at 200 C / 400 F for 4-5 mins. They are back crisp and hot.

How to make Air Fryer Chicken Nuggets

Break open eggs in a mixing bowl.

To the eggs add salt and pepper.

Beat well until the egg mixes well with the salt and pepper.

Open the air fryer basket and spread parchment paper. Spread the panko bread crumbs and air fry for 2 mins at 180 C / 356 F . This helps in giving a beautiful texture to the nuggets. Or you can also dry roast on the stovetop but make sure the bread crumbs don't brown.

Spread the panko bread crumbs in a wide bowl. To this add chili powder or paprika powder, Garlic powder, and mixed herbs ( This is optional )

combine everything until mixed.

Trim any excess fat from the chicken and cut them into even sized chicken cubes. Use boneless breast pieces. Now dip all the chicken pieces into the beaten egg mixture.

Remove the chicken from the egg mixture and then roll them into the bread crumbs. Press gently and make sure the bread coats all over the chicken. do this for all the chicken pieces place them in a tray and put them in the freezer for 10 mins. This helps the bread crumbs adhere to the chicken pieces and they won't fall.

Preheat the air fryer to 200 C / 392 F for 5 mins. Spray or brush oil over the air fryer baskets and arrange the chicken nuggets. Leaves space between each nugget. Spray or Brush oil over the chicken Nuggets. Make them into two batches if your air fryer basket is small.

Airfry at 356 F / 180 C for 12 mins or until the internal temperature reaches 165 F. After 6 mins open and shake the basket once and spray in some oil.

Crispy air fryer Chicken Nuggets is now ready

How to make crispy Chicken Nuggets in the Oven

If you do not have an air fryer, you can still make this crispy deliciousness in the oven.

Preheat the oven to 400 F / 200 C for 10 mins.
Prep the chicken as mentioned above and prep them.
Line the chicken Nuggets in the baking tray and spray or brush oil over the nuggets.
Bake them at 400 F / 200 C for 18-10 mins or until the internal temperature of the chicken is 165 F.

Tips & Variations

Always use skinless and boneless chicken pieces for the nuggets. Chicken breast pieces are the perfect ones. Cut them into equal sized cubes for perfect store bought look alike nuggets.
Do not overcrowd the air fryer baskets. This might reduce the crispiness of the nuggets. Instead leave space and air fry in 2 or 3 batches.
Make sure the breading coats the chicken pieces everywhere. This helps in a beautiful texture. also, Freeze the nuggets for 10-30 mins. This helps the outer layer intact with the chicken.
Always use panko breadcrumbs for beautifully textured nuggets. However regular breadcrumbs also go well.
You can also use smoked paprika powder for extra flavor and pepper flakes for extra spiciness.
Serve with your favorite dipping sauce.
You can also prep them ahead on the weekends and air fry them over the weekdays. Comes handy.

Serving Suggestions

You can make these nuggets as a whole meal by serving them as below.

Serve them with some french fries and smoothies.
You can also make some Chicken Nuggets wrap and serve.
Serve with some fresh fruits and nuggets.
Or you can also serve with your favorite salads or pasta.

Storing Suggestions :

You can store them in the fridge once they cool down completely. Put them in zip-lock bags or any air tight container for up to 3 days.

If you are freezing I recommend freezing them uncooked. Prep the chicken and coat them with the bread crumbs. Line them in a baking tray and freeze for 30 mins. And then put them in zip lock bags. They keep well for 2 months.While cooking thaw them for 1 min and follow the same process.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Instant Pot Chicken Tikka Masala

February 2, 2023 By Sharmila Kingsly Leave a Comment

Instant Pot Chicken Tikka Masala is a classic restaurant-style delicacy. It has chunks of marinated chicken roasted and cooked in a spiced sauce.

Easy chicken tikka masala recipe in the Instant Pot along with some basmati Rice. Make them easily in the pot in pot method. A perfect dinner is ready in just 30 mins.

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Chicken Tikka Masala

Chicken Tikka is an age-old traditional Indian recipe. Its history goes back to the Mughal era. Chicken is marinated with Indian spices and yogurt. It is then grilled and cooked in the traditional Tandoor oven. A tandoor oven is a cylindrical clay oven especially for cooking meat and bread.

The prepared chicken Tikka is then cooked in a tomato based gravy. This Tikka Masala is discovered by Indian chefs working in British restaurants. It is now very popular worldwide.

It is mildly sweet from the tomato puree and creamy and goes well with any flatbreads or Basmati Rice.

Why you will love this recipe

This delicious pressure cooker chicken tikka masala is an easy one pot 30 min delicacy.

It is easily one of the best comfort food with some rice.

It is a quicker version compared to the traditional chicken tikka masala however there is no compromise in taste.

Ingredients

Chicken - Traditional restaurant style recipe call for boneless chicken pieces. But I prefer all. You can use any you prefer.

Yogurt - Use thick yogurt.

Ginger garlic paste - A main flavor ingredient for all meat-based dishes.

Spice Powders - I am using basic Indian spice powders. I do not use any food color. Instead, go for the Kashmiri red chili powder for a bright color. It is easily available in all Indian stores. Or you can just skip and use the normal red chili powder

Oil - Use any cooking oil as needed for cooking.

Lemon Juice - Elevates the taste of the marinade.

Tomato Puree- We cook the chicken in a tomato-based gravy and hence we go for the tomato puree. You can use store-bought tomato puree or prepare your own puree at home. Check the FAQs to see how to make tomato puree at home.

Whole spices- We fry the spices in the butter which gives a nice aroma to the curry.

Fresh Cream - We use fresh cream towards the end and this enhances the richness and flavor of the curry. It cannot be skipped. The cream is mandatory for the tikka masala.

Kasoori Methi - Kasoori Methi is nothing but dried fenugreek leaves. It is a significant addition to the chicken. We usually crush the leaves between the palms and then sprinkle them over the curry.

FAQ's

How to Prepare Tomato Puree at home?

All you have to do is to boil the tomato in water for 5-8 mins. You will see the split in the skin of the tomato. Switch off and cool down for a few mins. Peel and remove the skin and chop the tomato roughly and then blend well to a fine puree. Your homemade tomato puree is ready.

How to make Chicken Tikka Masala

Marinate the Chicken

In a mixing bowl add the spice powders. I am using Red chili Powder, Coriander Powder, Garam Masala, Cumin Powder, Turmeric Powder, Cardamom Powder, and the required Salt. You can also add some Chaat Masala gives a nice flavor to the tikka. I prefer using Kashmiri red chili powder for the bright red color.

Next, add the ginger garlic paste and the thick curd/yogurt.

Also, add lemon juice

Add Dried fenugreek leaves (Kasoori Methi )

Next, add the cleaned chicken cubes. Chop the chicken pieces uniformly and use boneless chicken pieces for restaurant style Tikka.

Combine everything well. Let the chicken marinate for 30 mins or up to 3 hours.

Chicken Tikka in Instant Pot

Switch on the Instant Pot in saute mode. Add 2 tsp of oil. Wait for a min. Add the marinated chicken pieces and cook for 2 mins on each side.

Now remove the chicken from the Instant Pot.

If you feel the oil is less add another 1 tsp else in the same oil add the whole spices like fennel seeds, Bay leaf, and cinnamon stick. Saute for a few secs.

Next, add the chopped onions. Cook until the onions are soft.

Next, add the ginger garlic paste and saute until the raw smell leaves.

Now add the tomato puree. Cook for 3 mins or until the raw smell leaves.

Add the spice powders and combine everything.

Also, add the partially cooked chicken along with water.

Combine everything and close the Instant Pot.

Press cancel and select the pressure cook mode. Set 5 mins in high pressure and move the pressure knob to sealing position.

After cooking time, do a quick pressure release and open the Instant Pot.

Finally, add fresh cream.

Also, top with Kasoori Methi and Cilantro and stir everything.

Instant Pot Chicken Tikka Masala is ready.

Tips for best Chicken Tikka Masala

Always marinade the chicken for at least 2 - 6 hours for a juicy Chicken Tikka.
Pat the chicken to dry with a kitchen towel to remove the recess moisture before you marinate the chicken. Else the water from the chicken gets into the marinade making them watery.
You can use a combination of red chili powder and Kashmiri red chili powder for a hot and colorful chicken Tikka.
Use boneless chicken breast pieces for a restaurant-style Chicken Tikka.
You can use either homemade or store-bought tomato puree. But do not replace it with diced tomato, crushed tomato, or tomato paste. It may change the authentic flavor.

Serving Suggestions

Chicken Tikka Masala goes well with all Flatbreads. My personal favorite is Naan and chicken tikka. It also goes well with some Jasmine Rice or Cumin Rice.

Storage Options

You can store instant pot tikka masala for up to 4 days in the fridge. If you are freezing it stays good for up to 3 months.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Tomato Basil Pasta

January 29, 2023 By Sharmila Kingsly Leave a Comment

Tomato Basil Pasta is is a simple yet classic dish beloved for its fresh flavors. It is also a flavorful vegan pasta. Perfect for a quick dinner or a comforting weekend lunch, it pairs wonderfully with a glass of cocktail and a side of crusty bread. All it takes is just 30 mins to get ready.

Somedays pasta dinner is totally a time saver. It takes less than 30 mins. Plus you can customize them as per your taste buds. It is wholesome and makes a quick weekday dinner.

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Tomato Basil Pasta

Tomato Basil Pasta is an easy-to-make quick dinner, ideal for a busy weekday. It is crafted with just the pantry ingredients and is a delight in every bite. The freshness from the basil adds a light and aromatic touch to the dish, making it not only simple but also a flavorful meal option.

Ingredients

Pasta - Use any pasta variety you prefer. I am using the farfalle type, but you may use the elbow, spaghetti, or even shell pasta.

Olive Oil - Use EVOO (Extra Virgin Olive Oil ) for the pasta.

Garlic - Sauteing the chopped garlic in olive oil gives a yummy flavor.

Tomato - This is the base for the pasta. I am using cherry tomato and also tomato paste. Both blends and gives a perfect sauce base for the pasta.

Red Pepper Flakes - Adjust and use as per your spice levels. If you like a really hot pasta add 1 tsp or make it half. Skip if you prefer the pasta less spicy.

Basil Leaves - Adds a lovely flavor to the pasta. Use Italian Basil leaves. Chop and add to the pasta, so they shrink and blend easily in the sauce. Reduce it to ¾ cup if you want less flavor from the basil leaves.

How to make Tomato Basil Pasta

Cook the Pasta

Bring in lots of water to boil in a pan with 1 tsp of Water. Add the pasta and cook as per the package instructions to al dente.

Drain the pasta once it's cooked and set aside.

Prepare the tomato Base:

Heat a pan with oil. Once it's hot add finely chopped garlic and saute for a few secs until the garlic is golden.

Next, add the tomato, Keep cooking on a low flame. Use a ladle and break the tomatoes to release their juice.

Next, add the tomato paste and cook so that it blends togther.

Also, add ½ cup water and cook till it comes to a boil. It slowly gets to a sauce consistency.

Add the red pepper flakes and Italian seasonings.

Next, add the finely chopped basil leaves, saute for a min and the leaves shrink.

Combine Pasta:

Finally, add the cooked pasta and toss everything togther.

Tasty and absolutely delicious Tomato Basil Pasta is ready.

Tips & Variations

If you are not vegan you may also use butter in place of Olive oil, Butter adds up to the flavor profile.
You can also add some cream cheese if you prefer creamy pasta. Half and half or even cream works well.
You can use the reserved pasta liquid in place of water in the sauce. Pasta water thickens up the sauce even more and quicker too.
Never add the pasta to normal water bring the water to a Pasta goes well as a dinner for a cold night with some soup or bread on the side. Always serve pasta hot. Boil and then add the pasta.
Cook the pasta as per the time given in the packet. It will be perfect all the time.
You can also add more protein like shrimp or mushroom if you prefer.
Break and cook the tomato on a medium high heat until it's saucy. It gives a nice flavor and helps the tomato to get cooked real quick.

Serving Suggestions

Pasta goes well as a dinner for a cold night with some soup or bread on the side. Always serve pasta hot.

Storing Options

Keeps well in the fridge for up to 3 days. Store in an air-tight container. You can reheat them in the microwave or stove and use them. Use an extra 2 tbsp of water for reheating as the pasta will be dry. Adjust salt if needed.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Instant Pot Pumpkin Soup

January 20, 2023 By Sharmila Kingsly Leave a Comment

Instant Pot Pumpkin Soup is a perfect and delicious soup made with pumpkin puree. It is creamy light and vegan too. This Instant Pot version is a one pot and it takes just 30 mins to cook up the soup.

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Ingredients

Pumpkin Puree - I am using my homemade Pumpkin Puree to prepare the soup. You can make the soup with canned ones or homemade puree. Check my homemade pumpkin puree post to make your own pumpkin puree.

Coconut Milk - You can use homemade or Store-bought Coconut Milk. Never look for a replacement for coconut milk in this recipe. Other vegan Milk can definitely be used. But taste-wise coconut milk is my recommendation.

Onion & Garlic - Use fresh onions and garlic for the soup. They give an awesome flavor.

Salt and Pepper - Add as per your taste.

How to make Pumpkin Soup in Instant Pot

Switch on the Instant Pot in saute mode. Add oil. Wait for a min for the oil to get hot. Add finely chopped garlic and saute for a min.

Switch on IP ,. In Saute mode add oil and garlic

Next, add onions and saute until the onions are soft.

Add chopped carrots and saute for a few secs.

Next, add the pumpkin puree. I had homemade pumpkin puree so I went ahead with that. You can also use canned or store-bought pumpkin puree.

Combine well and add the required Salt and Pepper Powder.

Next, add 1.5 cups of Water or Vegetable broth. Mix well and close the Instant Pot. Set 10 mins in high pressure.

add water or broth. Cook for 10 mins in high pressure

Once the time is up. Wait for 5 mins and then do a quick release and open the InstantPot. Using an immersion blender blend well to a soupy consistency.

after 5 mins do quick release and open IP

Add 1 cup of Coconut Milk. Switch on the Instant Pot in saute mode. Cook for 2 mins and switch off.

Finally garnish the soup with pumpkin seeds, red chili flakes, and coriander leaves.

add garnish and pumpkin soup is ready to serve

Delicious Instant Pot Vegan Pumpkin Soup is now ready.

Tips & Variations

You can also try the same recipe with butternut squash puree.
Feel free to add cream or half and half in place of coconut milk if you prefer
You can also try the same recipe in stovetop.

Serving Suggestions

Serve hot. Top with chili flakes and pepper powder or any seasonings you prefer. Goes well with Bread or Breadsticks.

Storing Options

Pumpkin soup stays good for 3 or 4 days in the fridge. You can also freeze it for 2 months and use it. Heat or Microwave the frozen soup and consume it as needed.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Cinnamon Glazed Pecans - ( Airfryer & Oven )

January 17, 2023 By Sharmila Kingsly Leave a Comment

Cinnamon Glazed Pecans is a yummy edible gift for the holidays. It is perfect as a snack, toppings for icecream, Salads, and many more.

I love making edible snacks with nuts. They are way healthier than the sugar candies and this is perfect for the kids too. I rely on these goodies during my office break or when I'm craving something sweet.

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Cinnamon glazed pecans

Candied roasted pecans are easy and fun to make candy. They are perfect for snacking and are usually made during the holidays. You can make a big batch and distribute them as edible gifts or munch on them during the game day.

Cinnamon and Pumpkin spice is like a match made in heaven, especially during my winters. I love to include cinnamon in many sweet treats I make during the holiday break. Recently I made puff pastry cinnamon rolls and here is another such try.

I also have a vegan candied pecans recipe you can check on that as well.

Ingredients

Pecans - Use good quality wholesome Pecan.

Butter -Melts and gives a nice aroma to the candy. You can use oil if you prefer a vegan version.

Brown Sugar - Brings in a lovely caramel flavor as it melts and its golden hue is just perfect.

Maple Syrup - It goes very well in the caramel base. you may also use honey if you prefer.

Salt - Balances the taste and highly recommends adding.

Cinnamon powder - The star ingredient and the main flavor ingredient. Use fresh good quality cinnamon powder.

FAQ's

How long do cinnamon sugar pecans last?

It stays good at room temperature for a week and you can freeze them in a zip lock or freezer-safe box for a longer shelf life.

Are glazed and candied pecans the same?

We prepare the Candied pecans by coating the pecans with a layer of egg white along with sugar. Whereas Glazed pecans are prepared by coating them with caramel.

Why are my glazed pecans sticky?

If the nuts or uncooked or cooking time is not enough then it is most likely to be sticky. If your nuts are sticky cook for an extra 1 or 2 mins.

How to make Cinnamon Glazed Pecans

Heat a heavy-bottomed pan or a cast iron pan. Add butter and let it melt.

Add Maple syrup to the pan.

Next, add brown sugar.

Also, add Salt.

Combine everything and let the sugar melt. The caramel slowly starts to bubble up. Next, add cinnamon powder.

Mix everything. Stir and cook as the caramel bubbles up.

Next, add the pecans. Combine and let the caramel coat over all the pecans.

Cook on a low flame for 3 mins and switch off the flame.

Preheat an air fryer to 200 C / 400 F for 5 mins. Spread parchment paper in the air fryer basket. Transfer the pecans to the air fryer. Spread well and make sure the pecans don't touch each other.

Airfry at 356 F / 180 C for 7 mins. After 5 mins open the air fryer and shake the basket once.

Let the pecans cool completely. Break if there are any lumps. Cinnamon roasted pecans are now ready.

Tips & Variations

If you are not having an air fryer you can also bake the pecans in your OTG.
Spread the pecans in a baking tray lined with parchment paper and bake at 160 C for 10 mins. Let it cool completely and then store it.
These easy cinnamon candied pecans are a perfect snack for kids or even anyone for munching.
If you do not have an air fryer or OTG you can easily make them as no-bake cinnamon pecans. cook for another 2 mins on the stovetop and just spread everything on parchment paper and allow to cool completely.

Serving Suggestions

Cinnamon coated pecans go well as a snack for munching. I also use it to top my overnight oats, Icecreams, Praline Salads, or smoothie bowl. They look pretty on them and taste exotic. You may also use them as a topping for your cakes or pies.

Storing Options

They stay good at room temperature for up to a week. Beyond that put them in the fridge for up to two weeks. More than that you can store them in the freezer. Always store in a good air tight container.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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5 from 1 vote

Cinnamon Glazed Pecans

Cinnamon Glazed Pecans is a yummy edible gift for the holidays. It is perfect as a snack, toppings for icecream, Salads, and many more.

Prep Time10

Cook Time15

Total Time25

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 177kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

Castiron Pan
Airfryer

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Castiron Pan
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Airfryer

Ingredients

Instructions

Heat a heavy-bottomed pan or a cast iron pan. Add butter and let it melt.
Add Maple syrup to the pan.
Next, add brown sugar.
Also, add Salt.
Combine everything and let the sugar melt. The caramel slowly starts to bubble up. Next, add cinnamon powder.
Mix everything. Stir and cook as the caramel bubbles up.
Next, add the pecans. Combine and let the caramel coat over all the pecans.
Cook on a low flame for 3 mins and switch off the flame.
Preheat an air fryer to 200 C / 400 F for 5 mins. Spread parchment paper in the air fryer basket. Transfer the pecans to the air fryer. Spread well and make sure the pecans don't touch each other.
Airfry at 356 F / 180 C for 7 mins. After 5 mins open the air fryer and shake the basket once.
Let the pecans cool completely. Break if there are any lumps. Cinnamon glazed Pecans are now ready.

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Nutrition

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Fruit Custard

January 10, 2023 By Sharmila Kingsly Leave a Comment

Fruit custard is a delicious seasonal dessert that has a custard base mixed with fresh seasonal fruits. Best when served chill.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

Fruit Custard is a yummy dessert made with fresh seasonal fruits. It is so colorful and lovely. I love to add more fruits and nuts too at times. They give a lovely crunch and make them taste the best. The best thing is they get ready in less time. Perfect for the sudden sweet cravings.

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If you have a lot of fruits at home do not give it a second thought. Make some custard and mix the fruits. You can make the custard and store them in the fridge for up to 5 days. Mix with fruits and serve as you like

Fruit Custard

It is an easy kid's friendly dessert
Made with the fresh seasonal fruits.
Make it vegan by using any nondairy milk. Almond milk and oat milk work well too.
Easy to customize.

Ingredients

Milk - Use whole milk or full fat milk for a rich and creamy custard.

Custard Powder - They are easily available in most supermarkets. I prefer using vanilla flavor as it blends well with any fruit flavor. You may use any as you prefer.

Sugar - Use white sugar, so that the color of the custard is not compromised. Increase or decrease the quantity as you prefer.

Fruits - Use fresh seasonal fruits. fresh or even dried fruits work well. Dried fruits have sugar so adjust the sweetness accordingly if adding.

FAQ's

How to Prepare Fruit Custard without Custard Powder?

If you do not find custard powder absolutely no worries. Use corn flour it works well. Make sure you are adding 1 tbsp of vanilla extract and a pinch of yellow food color to get the exact same texture. You can mix the corn flour with water to form a slurry and use it for the custard. If you do not care about the color you can skip adding the food color. Still, you can enjoy the custard with the same taste and texture.

What all fruits can we add to the custard?

Apple, Pomegranate, and Banana go well always. Based on the season you may use berries, Mango, and Sitapal goes well. Except for the citrus fruits and more watery fruits everything works well. Citrus fruits might curdle the custard. Water fruits like watermelon might turn the custard watery.

How to make Fruit Custard

Heat a saucepan with milk on medium flame. Bring it to a boil.

Add the custard powder to a bowl. Take around 3 tbsp of milk or water, and mix well with the custard powder without any lumps.

Add the custard powder slurry to the milk in a saucepan and combine gently. Whisk continuously so that the custard powder completely blends with the milk.

Next, add sugar and combine.

Keep stirring the custard powder thickens and coats the back of the saddle. It thickens quickly in just 2-3 mins. Switch off the flame and let it cool down.

Once it cools add the chopped assorted cut fruits. Combine and store in the fridge for chilling or serve immediately.

Delicious Fruit Custard is now ready to serve.

Tips & Variations

Use seasonal fresh fruits.I also use chopped nuts and some dry fruits at times.
You can also make the custard over the weekend during the meal prep and store them in airtight boxes.
Mix with fruits and chill for another 2 hours and serve the dessert.
Use any flavored custard powder as you prefer. Popularly used is vanilla-flavored custard powder.It is easily available in supermarkets along with baking supplies.
If you are not able to source custard powder you can easily replace it with Corn flour.
If using corn flour mix them with water or milk and form a slurry without lumps and then add in vanilla extract for the best taste.

Serving Suggestions

Custard is best when served chill. Perfect for a potluck or gathering dessert. Also goes well as an after meal dessert.

Storage Options

Custard stays good and fresh in the fridge for up to 5 days. Always store them in freezer safe air tight boxes. If you store them for more than 2 days do not mix them with fruits. Before serving you can mix the fruits cling wrap and chill for another 1-2 hours and then serve. Do no recommend freezing.

If serving for potluck and parties. Put them in the serving jars and cling wrap and then you can store them in the fridge. It stays good and fresh.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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5 from 2 votes

Fruit Custard

Fruit custard is a delicious seasonal dessert that has a custard base mixed with fresh seasonal fruits. Best when served chill.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: Indian

Servings:

Calories: 183kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

Saucepan

▢
Saucepan

Ingredients

Instructions

Heat a saucepan with milk on medium flame. Bring it to a boil.
Add the custard powder to a bowl. Take around 3 tbsp of milk or water, and mix well with the custard powder without any lumps. Add the custard powder slurry to the milk in a saucepan and combine gently. Whisk continuously so that the custard powder completely blends with the milk.
Next, add sugar and combine.
Keep stirring the custard powder thickens quickly in just 2-3 mins. Switch off the flame and let it cool down.
Once it cools add the chopped assorted cut fruits. Combine and store in the fridge for chilling or serve immediately.

Notes

Use seasonal fresh fruits.I also use chopped nuts and some dry fruits at times.
You can also make the custard over the weekend during the meal prep and store them in airtight boxes.
Mix with fruits and chill for another 2 hours and serve the dessert.
Use any flavored custard powder as you prefer. Popularly used is vanilla-flavored custard powder.It is easily available in supermarkets along with baking supplies.
If you are not able to source custard powder you can easily replace it with Corn flour.
If using corn flour mix them with water or milk and form a slurry without lumps and then add in vanilla extract for the best taste.

Nutrition

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Thalappakatti Biriyani ( Thalappakattu biriyani )

January 4, 2023 By Sharmila Kingsly Leave a Comment

Thalappakatti Biryani or Thalappakattu biriyani is a famous variety of biryani from the Dindigul region in Tamil Nadu. This renowned biryani dish offers an authentic taste of South Indian cuisine, crafted with premium seeraga samba rice, tender meat, and a blend of spices. Experience the culinary magic that has captivated taste buds for generations.

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Thalappakatti Biryani

Thalappakatti Biriyani is a famous biryani variety that is served in the Dindigul Thalappakatti Restaurant. The specialty of the biryani is their spice blend and they use seeraga samba rice.

The restaurant was founded by MR Nagasamy Naidu in Dindigul, Tamilnadu under the name Anandha Vilas. He always wore a turban while cooking. Turban in Tamil means "thalapa". Thalappakatti means wearing a turban. So over the years, the restaurant brand was referred to by that name itself. And the restaurant is named after him.

Specialty of Thalappakattu Biriyani

A special blend of spices is used for the biryani. A type of short grain seeraga samba rice, called Parakkum Sittu. The meat is obtained from top-class breeds of cattle particularly found in the famous cattle markets of Kannivadi and Paramathi. Kannivadi meat comes from tender grass-fed goats makes the taste distinct.

The seeraga samaba rice, unlike basmati, has no taste of its own. So it completely absorbs the flavors of the spices ( ref Thakapakatti website)

Ingredients

Seeraga Samba Rice - The mandatory Ingredients for the traditional thalapakatti style biryani. Never replace this with Basmati Rice.

Mutton - Use tender biryani cut mutton pieces.

Dry Masala Powder- We do not add any heavy spice powders, It is the ground masala gives the flavor and taste. We grind a dry masala powder with whole Indian spices.

Wet Masala - A combination of green chili, ginger, garlic, and shallots.

Mint and Cilantro - Always a must for cooking any biryani.

Oil and Ghee - Use both in Combination for a flavorful biryani.Curd - Use thick curd for the biryani.

How to make Thalappakattu Biryani

Prepare the dry and wet masala

In a blender add small onions, green chili, ginger, and garlic ( all the ingredients mentioned under the wet masala section). Grind to a paste without adding any water.

In another skillet add the ingredients mentioned under the dry masala section. Roast on a very low flame for 2-3 mins or until it gives a nice aroma. Grind them to a coarse powder.

Prepare the biryani base

Heat a biryani pot. I am using my dutch oven. always use a pot that is sturdy and has a heavy bottom, this helps in even and fast cooking.

Add Oil and ghee to the pot once they are hot add Fennel seeds, Cardamom, Cloves, Cinnamon, Bay leaf, and Cashewnuts. Saute until they give a nice aroma.

Next, add the ground wet masala.

Keep Sauteing in a low flame until the raw smell leaves. Keep stirring and make sure the masala doesn't get burnt.

Next, add the ground dry masala. Combine and cook for a minute.

Add the curd/ Yogurt. Cook for a min.

Add Mint and Coriander leaves. Cook until they shrink.

Now add the cooked mutton. Mix and cook for a min.

Prep and add Rice and Liquid

Soak the Seeraga Samba Rice in water for 30 mins. Drain the water and then add the rice to the biryani pot.

Add the measured liquid. We can add the Mutton stock ( the liquid that is used while cooking mutton). Always measure and add the liquid. Measure liquid with the same cup that is used for measuring the rice. If there is 1 cup of mutton stock add water for the remaining liquid.

For 1 cup seeraga samba rice add 1.5 cups of water plus another ½ cup to the total quantity. Now I am using 3 cups of seeraga samba rice. So we should add 5 cups of liquid in total( 4.5 cups +½ cup)

Squeeze in the lemon juice.

Add the required salt

Add kewra water. Optional but highly recommend as it gives a wonderful aroma.

Cook Biryani

Combine and cook on a high flame. Give a good mix and close and cook until the water is 80 % absorbed. Mix everything gently.

Now place a skillet/dosa tawa on the stove and then place the biryani pot on top of that. Cook in the lowest possible flame for 20 mins with the lid of the biryani pot on and keep weight on top of the biryani pot for dum.

After 20 mins switch off the flame and keep it in the same position without any disturbance for 30 mins. After 30 mins if you open the rice will be cooked perfectly without sticking to each other. Gently fluff the rice and serve hot.

Traditional Thalapakatti Biryani is now ready.

Serving Suggestions

Biryani is a very popular Indian main course across the globe. It can be prepared for any occasion or even during a weekend meal.

A few mandatory sides for biriyani are Onion Raita, Brinjal Curry, or even Boiled Egg. At Muslim Weddings, they also serve bread halwa, Pickle, or even Jam and Pappad for biryani.

More Biryani Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Broccoli Patties - ( Airfryer & Stovetop)

January 2, 2023 By Sharmila Kingsly Leave a Comment

Broccoli Patties with tofu and spices is a super easy and delicious vegan appetizer. It uses minimal ingredients and is meal prep friendly.

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Broccoli Patties

Broccoli and Tofu are Vegan and Keto friendly ingredients. This Patty uses fewer spices and has ingredients that support LCHF, Keto, or Less carb diet.

I am using Oats powder to bind the patties, you can also use Nuts powder or Rice Powder for gluten-free options. Else use gluten-free oats powder.

Ingredients

Broccoli - Use fresh broccoli florets for preparing the tikki.

Tofu - Use extra firm tofu. They help in holding the shape of the tikki and they are easy to crumble. Silken tofu may not hold the shape as the patties break easily if cooking on stovetops.

Oats Powder - You can dry roast the oats and prepare the powder beforehand or use readymade ones. They also help in binding and holding the shape of the patties.

Spice powder - I am using very minimal spices. Feel free to increase or decrease them as per your preference.

Cashewnuts - Topping the patties with cashew nuts adds a lovely texture and crunch. I do this when I am making them for kids. They love this. You can also add some broken cashew before shaping the patties if you like more of the crunch.

Cooking oil - Use as needed to brush the patties if cooking in an airfryer. Or if cooking in a skillet use 2 tbsp of oil.

Prep Work

Separate the broccoli into small florets
Blanch the Broccoli in hot water and coarsely blend them in a food processor.
Grate or crumble Tofu
Prepare the oats powder.

How to make Broccoli Patties

Separate the broccoli florets into small pieces. Add the broccoli florets to boiling water for 5 mins. Drain the water. Pat them to dry on paper towels to remove the excess moisture. Add the broccoli florets to a food processor and pulse them into a grainy consistency.

Heat a cast iron pan. To this add the rolled oats and roast on a very low flame until a nice aroma. Grind to a coarse powder and set aside.

In the same pan add the pulsed broccoli and saute for 2 mins on low flame.

Next add garlic powder, red chili flakes, Cumin powder, pepper powder, and the required salt.

Saute for another 1 min and switch off.

Transfer them to a bowl and let them cool down for 10 mins. Add the crumbled tofu.

Next, add the coarsely ground oats powder.

Combine everything and add salt if needed. Divide into equal portions and shape the patties. Place a half cashew on top. This is totally optional but it gives a nice crunch, kids will definitely love this.

AirFryer Method

Preheat the air fryer to 392 F (200 deg C) for 5 mins. Now brush the basket with little oil or use a spray. Place the patties in the basket.

Air fry the patties at 356 F (180 deg C) for 12 mins. After 6 mins flip the patties and brush with oil and then air fry. Delicious and crispy air fryer Broccoli Tofu Patties are ready.

Stovetop Method

Heat a skillet with 2 tbsp of oil Let it heat up to medium-high heat. Place the patties and cook for 2-3 min on one side and then flip and cook on the other side for another 2 mins.

Let the patties cook till crisp and golden on both sides.

Broccoli patties are ready on the stovetop. Remove from the skillet and place them in the paper tissue to absorb excess oil if any

Tips & Variations

If you feel the patties are still not holding the shape you can add more oats powder.
Always put the patties in the refrigerator for 30 mins before cooking or freezer for 15 mins. It helps in keeping them firm for a longer time.
Instead of oats powder, you can also add Almond flour.
As a part of meal prep, you can make the patties beforehand. Before serving you may cook and use it during the weekdays.

Serving Suggestions

The Patties goes well with a little sour dipping sauce or just ketchup. I served it with Yogurt green dip. It makes a great snack or wholesome food. You may also pack it in wraps,rolls or even Pita bread or you can simply serve them as a standalone dish.

If making them for burgers you can shape them as wide patties. Stuff them between a burger bun along with lettuce, onions, tomato, and cheese if you prefer. For a healthier option wrap in lettuce leaves instead of burger buns and serve.

Storing Options

Always store the leftovers in the fridge for longer shelf life. It stays good for 1 week in the fridge. Freeze them for a longer shelf life.

If I am going to finish off the patties within a week. I just shape the patties. Freeze them in a tray for 30 mins. Remove the patties from the tray and then place each patty between layers of parchment paper. Store them in air-tight containers or ziplock bags.

If storing for a longer time. I prefer freezing the patty. Cook the patties in the air fryer for 5 mins. or in a skillet for 2 mins o each side. and then let them cool completely. Then store them in layers of parchment paper in zip locks or air tight containers as before.

Just before using them, you may thaw the patties for 30 mins and then cook and enjoy.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used

Rasmalai Recipe | How to make Rasmalai

January 2, 2023 By Sharmila Kingsly Leave a Comment

Rasmalai is a Classic Indian dessert made of juicy cottage cheese balls simmered in a milk sauce with nuts, saffron, and sugar.

Rasmalai Recipe with step by step photos. Rasmalai is a rich and creamy Bengali sweet made from Rasgulla and Rabri .It is very rich and full of delicious nuts. Though it may look complicated. It is very easy to prepare in home. Now let’s see how to prepare Rasmalai.

Check Kalakand recipe too.

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What is Rasmalai

Rasmalai is a traditional Indian dessert. It has its origin in the eastern region of the Indian sub-continent. Rasmalai translates to, Ras meaning juice, and Malai meaning cottage cheese balls.

Ras here refers to the juice that we prepare from the milk by simmering and flavoring. Soft cottage cheese balls are prepared by curdling the milk and then kneaded into softballs. These balls are then cooked and soaked in sugar syrup. These balls are the rasgullas. The rasgullas are then squeezed gently to remove the excess sugar syrup and then dunked in the milk sauce.

I have a detailed post on how to prepare ragullas. You can prepare rasmalai from scratch or just use store bought rasgullas. I usually prepare the rasgulla the previous day and then rasmalai the next day.

Ingredients

Rasgulla - Use can make them from scratch or use store bought ones. Works well either way. Try as per your convenience.

Sugar - A mandatory ingredient for sweetening the ras.

Saffron- Infuses with milk and brings in an exotic and rich aroma to the rasmalai.

Cardamom - Adds a nice flavor.

Nuts - Use add assorted sliced nuts for a rich rasmalai.

Rose petals - An optional ingredient but I prefer using them for garnish.

Beginner's guide

The most common issue we face while preparing the rasmalai for the first time is that they then turn hard, rubbery or chewy.
When we know these tips and hacks it's easy to troubleshoot rasgulla at any stage.

The first step is to get the perfect rasgulla. If the rasgulla comes out juicy and soft then it is 90 % done.
Prep for the ras or the rabdi. Chop the nuts, and soak saffron in milk. Squeeze the excess syrup from the rasgulla and keep them ready.
Get ready for the ras by simmering the milk and adding sugar, saffron, and nuts.
Soak the rasgulla in ras and chill.
The above mentioned step is the tricky one If you get them right. The rest is an easy candy and anybody can get it perfectly.

I have a detailed post on homemade rasgulla, read that to get the tips and tricks. You can use store bought ones if you are still in doubt or pressed out of time.

Tips for Perfect Rasgulla

Always use curd or yogurt for curdling the milk. This is from my personal experience. I tried using Lemon juice, vinegar, or even citric acid in my earlier days. I felt the robust flavor in my paneer or chenna. With yogurt it was perfect and I highly recommend it.
Do not leave the chenna for a longer time once the milk is curdled. Drain the water and then wash and hang it real quick.
We normally wash the chenna or paneer after the milk gets curdled. Do not use too much water be mindful while washing.
Hang the washed chenna to drain the water.
Knead the dough for about 15-20 mins. This is a crucial step to getting the perfect spongy rasgulla.

FAQ's

Which Milk is best to make Rasmalai?

Always use creamy full fat whole milk. Only these will give you an excellent creamy malai. We knead the malai to make the rasgulla. Skimmed milk or low fat milk will not give the desired results.

How to make soft Rasmalai?

Perfect kneading of the malai is key to making the best rasgulla. Make sure the milk is curdled perfectly and kneaded to perfection.

How to fix a rasgulla from breaking?

If the rasgulla does not hold the shape it means the chenna or the milk solids is not kneaded well. Knead for some more time and then shape the rasgulla and do not apply more pressure while shaping them.

How to make Rasmalai

Soak the saffron in warm milk and set aside for 15-20 mins. Let the saffron infuse with milk.

Squeeze out the excess syrup gently from the rasgullas. We just do this by pressing the rasgulla gently in between the palms or two spoons. Make sure you do them gently, if squeezed hard the rasgullas might crumble or break.

Heat a saucepan with milk and bring it to a boil. Next, add the saffron along with the soaked milk.

And then add in the crushed cardamom or cardamom powder.

Simmer in a low flame so that the milk thickens. Scrap the malai layers in the sides and continue cooking till it becomes creamy.

Next, add the sugar or condensed milk.

Now add the rasgulla to the rabdi. Stir gently.

Finally, add the chopped nuts.

Turn off the heat and let the rasmalai rest for about 30 mins.

Keep them covered. Once the heat is down Refrigerate the ras malai and serve chilled.

Tips & Variations

Rasmalai is one of the most celebrated Indian desserts. We can serve rasmalai hot or cold.
Kesar rasmalai is a popular variation and has an amazing saffron flavor.
Rasmalai cake or Rasgulla cake is a very popular fusion Indian cake. You can make use of the rasmalai and prepare them.
We can use the rasmalai sweet in various Indian fusion desserts.
Ras malai recipe is freezer friendly and meal-prep-friendly too.
You can make the ras( liquid ) or even the rasgulla balls before and just assemble them 4 or 5 hours before serving.
If you are looking for an easy rasmalai recipe you can buy store-bought rasgulla and then mas the ras and then assemble and serve.
There are also ready made or Instant rabdi mix available these days you can use them for making a quicker ras.
The ingredients for rasmalai are available in most Indian stores in any part of the world these days.

Serving suggestions

Tastes best when served chill. Perfect for any occasion or Party.

Storing Options

Rasamali stays good in the fridge for 5 days. Would not recommend freezing them as they taste best only when enjoyed fresh.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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5 from 2 votes

Rasmalai

Rasmalai is a Classic Indian dessert made of juicy cottage cheese balls simmered in a milk sauce with nuts, saffron, and sugar.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Indian

Servings:

Calories: 135kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

Soak the saffron in warm milk and set aside for 15-20 mins. Let the saffron infuse with milk.
Squeeze out the excess syrup gently from the rasgullas. We just do this by pressing the rasgulla gently in between the palms or two spoons. Make sure you do them gently, if squeezed hard the rasgullas might crumble or break.
Heat a saucepan with milk and bring it to a boil.
Next, add the saffron along with the soaked milk.
And then add in the crushed cardamom or cardamom powder.
Simmer in a low flame so that the milk thickens. Scrap the malai layers in the sides and continue cooking till it becomes creamy.
Next, add the sugar or condensed milk.
Now add the rasgulla to the rabdi. Stir gently.
Finally, add the chopped nuts.
Turn off the heat and let the rasmalai rest for about 30 mins. Keep them covered.
Once the heat is down Refrigerate the rasmalai serve once them chilled.

Video

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2017. I have updated with new Recipe card, Pictures and video now.

Rose Cardamom Cookies

December 13, 2022 By Sharmila Kingsly Leave a Comment

Delight your taste buds with our irresistible Rose Cardamom Cookies. Infused with the exotic flavors of rose and cardamom, these buttery treats will transport you to a fragrant oasis. Bake up a batch today and savor the perfect balance of floral and spice.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

Cardamom and rose flavors are simply awesome. They go very well together. It is December and that time of the year when we do lots of baking. So let's see how to make this flavorful cookie.

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Ingredients

All-Purpose Flour - We use the normal all-purpose flour but whole what flour also works well. Just these will be a slight compromise in the color of using whole wheat flour.

Dried Rose petals - Gives a lovely texture and a beautiful flavor to the cookies.

Rose Water - This is the main flavoring ingredient. So do not skip. It is available in most Indian stores.

Cardamom Powder - You may use either store-bought or homemade cardamom powder.

Salt - Enhances and balances the taste.

Butter - Use soft unsalted room-temperature butter. If using salted butter, you can skip adding salt.

Sugar - Use powdered sugar for smooth finish cookies.,

How to make Rose Cardamom Cookies

In a mixing bowl add all-purpose flour.

To this add Cardamom powder, Salt, Dried Rose petals, and rose water.

Whisk everything together and set it aside.

In another bowl add powdered sugar and soft unsalted butter.

Whisk and cream the butter and salt togther.

Now add the creamed butter and sugar to the dry ingredients.

Combine and bring everything to a soft dough.

Shape the dough as you prefer and cling wrap. I shaped like a log. Freeze it for 1 hour.

Once they are out of the freezer slice them into uniform 1-inch cookies. Arrange the cookies in a baking tray lined with parchment paper.

Preheat the oven to 356F / 180 C for 10 mins. Bake at 356F / 180 C for 12-13 mins or till the base of the cookies turns golden.

Delicious Rose Cardamom Cookies are now ready.

Tips & Variations

Cookies expand during baking and hence leave space in the baking tray while placing the cookies.
Always chill the cookie dough and then bake.
If you do not have access to rose petals you may skip them . The rose flavor comes from the rose water so it is ok.
Rose water is easily available in all Indian stores.
The cookies are soft when they come out of the oven. They crisp as it cools down.
The cookies get baked in 12- 13 mins and the time varies depending on the oven. So check after 12 mins

Storing Suggestions

Store the cookies in an air-tight container. The cookies stay good at room temperature for up to 2 weeks. You can also freeze the cookie dough for up to 1 month.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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5 from 1 vote

Rose Cardamom Cookies

Rose Cardamom Cookies are a perfect tea-time snack. The flavors from the rose and cardamom are just awesome and make us bake again and again.

Prep Time15

Bake Time13

Total Time28

Course: Dessert

Cuisine: Indian

Servings: cookies

Calories: 68kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

▢
OTG

Ingredients

Instructions

In a mixing bowl add all-purpose flour.
to this add Cardamom powder, Salt, Dried Rose petals, and rose water.
Whisk everything together and set it aside.
In another bowl add powdered sugar and soft unsalted butter.
Whisk and cream the butter and salt togther.
Now add the creamed butter and sugar to the dry ingredients.
Combine and bring everything to a soft dough.
Shape the dough as you prefer and cling wrap. I shaped like a log. Freeze it for 1 hour.
Once they are out of the freezer slice them into uniform 1-inch cookies. Arrange the cookies in a baking tray lined with parchment paper.
Preheat the oven to 356F / 180 C for 10 mins. Bake at 356F / 180 C for 12-13 mins or till the base of the cookies turns golden.
Delicious Rose Cardamom Cookies are now ready.

Notes

Tips & Variations

Cookies expand during baking and hence leave space in the baking tray while placing the cookies.

Always chill the cookie dough and then bake.

If you do not have access to rose petals you may skip them . The rose flavor comes from the rose water so it is ok.

Rose water is easily available in all Indian stores.

The cookies are soft when they come out of the oven. They crisp as it cools down.

The cookies get baked in 12- 13 mins and the time varies depending on the oven. So check after 12 mins

Storing Suggestions

Store the cookies in an air-tight container. The cookies stay good at room temperature for up to 2 weeks. You can also freeze the cookie dough for up to 1 month.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used

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