Eggless Kaju Pista Cookies are a popular tea-time snack in India. These are eggless, made with cashews and pistachios, and flavored with cardamom.They are good to have with a cup of tea or coffee and also a perfect option for giving as a gift.These are perfect tea-time snacks, super delicious with the nutty combination of cashew and pistachios. Flavored with cardamom, vanilla essence, and kewra essence, and with the addition of custard powder makes, the cookies taste delightful and have a beautiful fragrance. They are so aromatic and fill the house while baking.Rich, creamy taste and crunchy texture tend to melt in the mouth when dipped in tea.Cashew Cookies or Kaju Pista Cookies are simple to make; beat the sugar and butter first, mix everything and form a dough, wrap it in cling film, and refrigerate it for 30 minutes. Once the dough is chilled, cut it into pieces and bake till done.
Prep Time5 minutesmins
Cook Time10 minutesmins
Resting and baking time45 minutesmins
Total Time1 hourhr
Course: Baking
Cuisine: Indian
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Servings: 24cookies
Ingredients
200grams Maida or fine flour
130 grams Butter
85 gramsCaster Sugar
1tbsp Custard Powder
2tbspCashew Nut Powder
1tbsp Pistachios Powder
1tbspCashew and Pistachios chopped
LittleCardamom Powder
¼tsp Vanilla Essence
fewdrops Kewra Essence
pinch Baking Powder
1 - 2 tbsp Milk if required
Instructions
Add 130 grams of butter and 85 grams of sugar to a mixing bowl. Whisk till the butter and cream turn light and fluffy. Tip - Keep the beater speed between 2 to 3.
Add ¼ tsp of vanilla essence and a few drops of kewra essence. Whisk for a few seconds.
Add dry ingredients - 200 grams of Maida or all-purpose flour, 1 tbsp of custard powder, 2 tbsp of cashew nut powder, 1 tbsp of pistachios powder, little cardamom powder, a pinch of baking powder, and 1 tbsp of chopped cashew and pistachios.
Mix all the ingredients well with a spatula.
Add 1 tbsp of milk (if required) and knead the dough gently.
Cover with cling film and keep in the fridge for 30 minutes.
After 30 minutes, take it out from the fridge. Dust some flour on the board. Divide into two halves and shape one half into a square shape.
With a rolling pin, roll into ½ inch thickness keeping all the open sides sealed.
Trim the edges.
Top with some chopped nuts (cashew and pistachios) and roll gently with a rolling pin.
Cut them into the desired size and transfer them to a baking tray—Bake at 160 degrees for 10 to 15 minutes. Make the remaining cookies.
Store in an air-tight container. Shelf life is 15 to 20 days.