Nankhatai ( shortbread cookies )

 

Nankhatai ( shortbread cookies )

Nankhatai cookies are Indian shortbread cookies its delicious ,light ,crispy & eggless . Nankhatai is quite popular tea time cookies ,Traditionally these cookies are made with all purpose flour ,ghee ,sugar & semolina they are many variation of nankhatai cookies made with different combination . First time tried with besan flour ( Gram Flour ) But this time baked these cookies using fried Chana dal both are gluten free recipes .

Ingredient – 1 cup – Fried chana dal ; 1/2 cup – powder sugar ; 1/4 cup – cashew powder ; 2 no – cardomom pods  ; 1/2 cup – ghee or  Clarified butter ; 2 tbsp – curd ; pinch of baking powder & salt.

In mixer grind fried chanadal with cardamom pods into fine powder ,
In seperate bowl mix ghee with curd and a pinch of salt & baking soda then all the dry ingredient fried chana dal , cashew powder & powder sugar . Knead into soft dough .

Make equal sized balls out of the dough and place them on the baking tray Flatten slightly to form a cookie. Finally, add chopped pistachios on the top of the cookies and gently press it .

180°C pre–heated oven and bake for 20 minutes . Allow it to cool and sever with hot tea .

Black & White cookies ( gluten free version using rice flour )

 

Black & White cookies ( gluten free version using rice flour )

Just wanted to break the routine, at the same time don’t want to overshoot my blood sugar / insulin. Hence, baked “limited edition” cookies to satisfy my (also my son) sweet tooth. For me, baking is a relaxation and Cookies are my favourite choice to bake. This “limited edition” cookies were a “kind of” experiment, using rice flour and rice flour is gluten free and it turnout to be good.

Ingredients : 113 gms – butter ; 1/2 cup – granulate sugar ; 1/2 cup – cane sugar ; 1 egg ; 1/2 tsp – vanilla essence ; 1 & 1/4 cup – rice flour ; 2 tbsp – cornflour or tapioca flour ; pinch of salt ; 1/4 cup – chopped white chocolate ; 1/4 cup – dark chocolate chunk.

Beat the butter along with sugar, cane sugar, egg & vanilla essences kept aside. Mix all the dry ingredients rice flour, corn flour & salt ,keep aside .

Add the dry ingredients to the wet ingredients and mix well. ( If need add more FLOUR UNTIL THE DOUGH PULLS AWAY from sides ) separate the dough into two equal portion then add 1 & 1/2 tbsp of coco powder to the one part of the dough then add chopped white chocolate chunk keep aside .

Then add chopped dark chocolate chunk to the another half of dough Scope the plain cookie dough & chocolate cookie dough together using ice cream scoop and arrange it in the greased baking tray. 
In to the pre heated oven for 180 degree and bake the cookies for 12 min.

Shrikhand cheese cake (no bake version)

After 4 long years of long torpidity, I'm back in blogging! After 360 degree shift in my food habit and cooking methodology I pretty much restricted sugar, grain, pulsed (carbohydrates) and mostly eating meat and animal Fat.

Hence, I’m not troubling my Oven much, Seldomly bake very small quantities of Cakes and Cookies. After posting my day routine HFLC platters, in Instagram, many of my followers asking for high fat low carb (HFLC) recipes. So, thought of blogging again. those who wants to know more HFLC, please check the link below. 

 http://fatproteincarb.blogspot.com ; 

http://fatproteincarb.blogspot.com/2016/10/high-fat-low-carb-diet-hflc.html

 

As a come back, I start with traditional sweet dish 

 

 

After mawa cheese cake ( no bake cheese cake version ) wanted to try shrikhand cheese cake made with high fat with reasonable sugar content. 

shrikhand is a traditional Indian sweet made with hung curd and flavored with saffron and cardamom. I used milkymistdairy cream cheese.

Home made Shrikhand - 3 cups ; Fresh cream - 300ml ; milkymistdairy cream cheese – 400gms ; Powdered sugar 1 cup ; Cookie base : 5 to 6 packets of good day cookies or home made cookies melted butter 6 tbsp

 Grind the cookies in mixer then add melted butter, spread the mixture evenly on rectangular tray pressing firmly Refrigerate for 30 minutes.

Cheese cake : In meanwhile prepare cheese cake mixture beat the cream cheese, fresh cream together with powdered sugar & a pinch of elachi Powder. Then add home-made shrikhand to the cheese cake mixture beat again till combine well then pour it into the prepared cookie base Sprinkle the chopped pistachios & saffron on the top refrigerate for about 4 hours.

Serve it chill 😋😋

 

Chestnut flour chocolate chip cookies

Chestnuts are belongs to Fagaceae family. It’s a starchy, sweet, edible nuts of northern hemisphere. I usually buy chestnuts and chop them into small pieces, roast and sprinkle on the breads top. But last week, I found the flour on the super market shelf and thought of bake a cookie and it turns out pretty good and here, is the recipe.

Ingredients :  60 gms of butter     ;    1 Egg    ;    1/8 cup of brown sugar + 2 tbsp    ;     1/3 cup of chestnut flour       ;     1/2 cup of all-purpose flour    ;     1/2tsp of vanilla essence;     1/4 tsp of baking powder  ;     pinch of salt       ;      ½ cup of chocolate chip 

Mix all the dry ingredient (using the sieve) like, all-purpose flour, chestnut flour, salt, baking powder and keep aside.

Using the electric hand mixer beat butter with sugar till it turns into pale in color. (Avoid to over beat) Add egg, vanilla essence and beat until all combine well.  

Add the dry ingredients into the butter-egg mixture and beat well until the mixture become uniform. Finally, add the chocolate chips and mix well with a wooden/plastic stick. Scope the cookie dough (using ice cream scoop) and arrange it in the greased baking tray. 

Transfer the baking try into the 180◦c pre-heated oven and bake the cookies at 200◦c for 2 -3 minutes and reduce the temperature to 180◦c and bake further about 20 – 25 min. This helps to keep the cookies in shape. Otherwise, it may spread and loose the shape.

Smiley Cookies

These limited numbers of smiley cookies were baked just to satisfy my (also my son) sweet tooth. But to my surprise, we both weren’t tempted to eat more than one per day! You’re probably wondering if the taste was awry. I assure you it wasn’t. It shows that we were completely out of a syndrome called “sugar craving” or no more addicted to sugar (devil)!  Thanks to HFLC. 

Ingredient’s :    2 cup of all purpose flour         ;      125 gms of butter       ;       1/2cup + 2 tbsp of sugar    ;      1 egg    ;       1 tsp of vanilla essence       ;      melted dark chocolate for dipping.

Add sugar and butter in a bowl and mix well. Add flour and egg mix well with the sugar mixer to form cookie dough. Cover the dough with cling wrap and keep it in fridge for 25-30 min. 

Roll the dough on the floured surface for about 1 cm thickness and cut the dough using the big 2’’ circle cookie cutter. 

In center of cookies with icing nozzle make two holes (dip the nozzle in the flour, will make life easy) for eyes and make a slit for mouth by using sharp knife.

Arrange the cookies in baking tray and keep it in fridge for 20 min and bake it in a 180°c pre-heated oven until the cookies are done. 

Allow them to cool completely and dip the cookies on the melted dark chocolate for hair and arrange it on baking paper to set.