Showing posts with label pistachio. Show all posts
Showing posts with label pistachio. Show all posts

Nov 9, 2016

Pistachio, Rose, and Cardamom Snowballs

snowball cookie pistachio rose cardamom recipe vegan christmas vegetarian eggless

A classic American Christmas cookie gets a flavor makeover with rich pistachios, delicate rose, and spicy cardamom! Buttery, tender, and eggless these snowball cookies are always a hit no matter what the occasion. These beautiful treats can easily be made vegan and would be a delicious addition to any holiday platter.

snowball cookie pistachio rose cardamom recipe vegan christmas vegetarian eggless

By now you've probably figured out that rose and cardamom are two of my favorite dessert flavors. Yes, it's true! From kulfi, to kheer, to cake, to cookies - I love this flavor combination! Throw in some pistachios or coconut and I'm in heaven. So it's probably no surprise that I took my beloved snowball cookie recipe from my old 4-H cookbook and made it with pistachios instead of walnuts or pecans. And what better flavors to compliment pistachios than rose and cardamom? You don't have to make these the festive (or lurid) green that I did. You could make them brilliant pink with a few drops of red food coloring or simply leave the coloring out altogether. These cookies can easily be made vegan by substituting a good quality margarine in place of the butter.

3/4 C pistachios/pista, coarsely chopped
1 C butter, softened to room temperature (or a good quality margarine)
3/4 C powdered sugar
2 & 1/4 C flour/maida
1/4 teaspoon salt
1 tsp ground cardamon (or the seeds from 8 cardamom pods ground coarsely)
2 tsp rose water
1 tsp vanilla or pistachio extract
A few drops green food coloring
Extra powdered sugar for rolling the cookies in

Here's what to do:

1) In a large mixing bowl combine together pistachios, butter, powdered sugar, flour, salt, flavorings, and green food coloring. Chill dough covered with cling film for at least 4 hours.

2) When ready to bake preheat oven to 325F/165C. Roll chilled dough by tablespoonful into 1 inch balls. For a little extra flavor place a few drops of rose water on your hands before rolling the dough. Place on baking sheets lined with parchment paper or silicone mats about 2 inches apart.

3) Bake for 20 to 25 minutes or until bottoms of cookies are browned lightly. Immediately remove with spatula and allow to cool on rack.

4) If desired, roll the cookies in powdered sugar while still warm. Makes 24 cookies. Store in an airtight container for up to 1 week.

Helpful Hints:
Add a little extra flavor by sprinkling a few drops of rose water on your hands before rolling the dough.

Sep 12, 2016

Labaniah (Saudi Milk and Pistachio Candy)

Labaniah Saudi Milk and Pistachio Candy recipe easy simple no bake

From Saudi Arabia comes this sweet treat. Indian Muslims on Hajj brought milky mithai with them on their pilgrimage to Mecca. The Saudis liked the traditional Indian sweets so much they made their own version! Humble milk powder is transformed into delicious bite sized candies with the rich flavors of saffron, cardamom, and pistachios in this easy recipe.

The best milk powder ever!
(No, Nestle did not pay me to say this nor provide any products in this recipe.)
When I first tasted labaniah as a gift from a friend who had visited Saudi Arabia I thought they tasted a lot like doodh peda or kalakand (the traditional Indian fudge like milk sweets.)  A little research proved I was right! Labaniah was most certainly inspired by milk sweets brought Indian Hajj pilgrims to Mecca. I found the original recipe for this candy on Nestle's Saudi Arabian website. I thought it was a bit too sweet so I halved the sugar. I also wanted to make it a bit luxe and a tad more Indian so I added some Kashmiri saffron. The result was delicious! So simple to make but elegant enough to serve with afternoon tea, as dessert at a posh dinner party, or for Eid al-Adha tommorrow.

1 C sugar
1/2 C water
1 tsp lemon/nimbu juice
Seeds of 5 green cardamoms/elaichi, ground finely
8 to 10 strands of saffron (optional)
1/4 C pistachio nuts, chopped finely
4 C  full cream milk powder
Extra whole pistachios for garnishing

Here's what to do:
1) Place sugar, water, lemon juice, cardamom, and saffron in a medium saucepan. Stir and bring to a simmer over medium heat low heat for 4 minutes or until it turns into a thick syrup. Remove from heat and set aside to cool.

2) Add 2 C of milk powder and chopped pistachios to cooled syrup and stir until well combined.

3) Gradually add the rest of the milk powder and stir until a stiff dough forms. Add more milk powder if necessary.

4) Form the dough into small smooth balls. (I used a tablespoon sized scoop as you can see in the photo to get uniform amounts of dough.) Garnish by pressing one whole shelled pistachio into each ball. Keeps well in an airtight container in the refrigerator or freezer for up to one week.

Helpful Hints:
Labaniah tastes like doodh peda but has a slight chewy texture, not fudgy like kalakand or malai burfi. 

To make the labaniah taste even more Indian try wetting your hands with a few drops of kewra or rose water when rolling the dough.

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