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Ingredients

FOR THE SYRUP
3/4 cup Sugar
3/4 cup Water
2 tsp Lemon Juice
1/2 tsp Rose essense
FOR THE COOKIE DOUGH
2 cups Rice flour
1/4 cup Milk
1/2 cup Butter
1/4 cup Oil
1/2 tsp Cardamom Powder
1/4 tsp Vanilla essense
20 Pistachios for topping

Nutritional information

1913
Total calories
153.02g
Fat
405g
Carbohydrates
21.72g
Protein
3.21g
Sugar
1.9g
Fiber
36mg
Sodium
174mg
Potassium

Naan Berenji-Eggfree

Makes 3 dozen cookies

  • 2 hrs and 12 mins
  • Easy

Ingredients

  • FOR THE SYRUP

  • FOR THE COOKIE DOUGH

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I was surprised looking at the ingredients for these cookies at Gayathri’s space. I have always seen all purpose flour or wheat flour being used, sometimes oats too but here were snow white cookies made of rice flour . I wanted to ty out and see how different it tastes ans luckily I had to bake a dish starting with alphabet ‘N’ for ABC baking around the world and today you can see these white cookies from Persia

(Visited 107 times, 1 visits today)

Steps

1
Done

Add water and sugar and bring it to boil. Let it boil till it reduces to 1/2 cup. Add lemon juice and rose essence. Let it cool completely

2
Done

Beat the butter and oil till creamy. Add milk and vanilla and beat well

3
Done

Add the rice four and cardamom powder and mix well

4
Done

Cling wrap the dough, and keep it in refrigerator for 2 hrs or more

5
Done

Preheat the oven to 180C

6
Done

Pinch small balls, flatten a little, top it with pistachios and arrange them 2 " apart in a parchment paper lined baking tray

7
Done

Bake for 12 mins. Let it cool in the tray for 10 mins then transfer them to a cooling rack. Store them in air tight container when cpmpletely cool

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Veena

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