C3 - Crispy Cashew Cookies

Serves: 20
Preparation time: 30min 

Cooking time: 90min 

Ingredients

* All purpose flour - 2cup

* Sugar  - 1cup

* Soft butter - 1cup

* Sour Cream - ½cup

* Cashew - 100gm

* Salt - ¼tsp

* Egg - 1nos

* Vanila essence - 1tsp

* Baking powder - 1tsp

Method

* Mix Soft butter and Sugar to make it a fluffy paste

* Add Sour cream and mix well

* Add egg mix well

You are ready with the liquid part of preparation

* Add the ground cashew pieces to the flour

* Add salt and baking powder and mix well

You are ready with the power part of preparation

* Now mix the powder mix little by little to the liquid mix

* Mix well so that the liquid and power makes a uniform mix

You are ready with the cookie mix.

* Pre-heat Oven at 180ºC for 10minutes

* While preheating, arrange the cookies on a piece of parchment paper

* Make a ball like structure and place on the parchment paper

* Gently press the ball with help of lubricated (with water) spoon to make an even thickness and circular shape

* Now place a ½slit Cashew and gently push inside.

* Give enough space in between the raw cookies, as when cookies are baked it will expand

* Bake the raw cookies from 12-14min

Indian Sweet - Mysore Pak

Serves: 10
Preparation time: 15min 

Cooking time: 20min 

Ingredients

* Besan flour - 1cup

* Sugar - 1½cup

* Ghee - 1½cup

* Water - 1cup 

Method

* Take the besan in a large bowl

* Heat the ghee in a pan

* When boiling hot pour ½cup of ghee on to the besan flour

* Mix well and the flour should be looking crispy.  Keep it aside.

* Now in another pan take 1 cup of water and add the sugar into it and heat it in a medium flame. 

* Constantly stir the sugar water until it comes to a single string consistency.

* Now simmer the flame. 

* Start adding the besan mix little by little into the sugar syrup and simultaneously stir the mix constantly, so that it won't form lumps.

* Keep on stirring until the besan mix in the sugar syrup does not stick to the pan

* Now add the boiling ghee little by little and keep on stirring the mix

* Keep about little ghee ( about ⅛cup) balance

* When the ghee and mix has mixed well, it will become a very good pulp like form.

* Now transfer the pulp into a flat tray and spread it naturally.

* Pour the remaining ghee on top of the spread.

* Allow it to cool naturally for 2~3min.

* Now cut them into desired shape and allow it to cool for further 5min.

* Reverse the tray on a bigger plate and tap the tray gently such that the solidified sweet will fall.

* Your Mysore pak is ready