Producer: Priyanka Das Editor: Nisha Dubey
Ingredients 1/2 tsp kesar/saffron strands 1+1/2 tbsp milk 1/4 cup butter 1/4 cup sugar 1/2 cup all purpose flour 1/4 tsp baking soda 1/3 cup pistachios, finely chopped
Heat the milk in a microwave for about 15 seconds and add the saffron strands to it. Give it a stir and set it aside to infuse well.
In a bowl, add butter and sugar and whisk it well till light and fluffy.
Add the flour, baking soda and infused milk to the butter mixture and mix well to form a smooth dough.
Divide the dough into equal portions. This recipe makes 8-9 cookies. Make small dough balls from the cookie dough and flatten them a bit from the centre.
Lay one side of the flattened cookie on a plate of chopped pistachios so that it coats the full surface.
Repeat this process for all the cookies and lay them on a parchment paper. Refrigerate for about 15-20 minutes.
Now, take a pan set on medium heat and place a small stand in the centre. Carefully take a plate lined with parched paper and place cookies on it. Place the plate over the stand and cover with a lid.
Let the cookies cook for 10-12 minutes or until browned at the bottom. Cool them before serving or storing.