- Rose pistachio cookies
- 250 g (2 sticks) unsalted butter softened
- 100 g (0.5 cups) caster sugar
- Juice of ½ orange
- 2 tsp rose syrup
- 250 g (2 cups) plain flour
- 125 g (0.8 cups) rice flour
- 5 tbsp pistachios roughly chopped
- 2 tsp chopped rose petals
- Pinch of salt
- To finish:
- 1 tbsp chopped pistachios
- 1 tbsp chopped rose petals
Add the butter and sugar to a large bowl and cream together using an electric hand mixer till the mixture is light and fluffy. Mix in the orange juice and rose syrup. Then add in the flours, chopped pistachios, rose petals and salt and mix until you get a soft dough. If the dough is a little bit sticky then add in a tbsp or two of flour.
Split the dough into two and shape each one into a disc, wrap in plastic wrap and chill for 1 hr minimum.
Preheat oven to fan assisted 150C / 170C / 325F / gas 3.
Take the first disc of dough from the fridge, roll it out on a lightly floured surface till it is about 5mm thick and then cut into your desired shapes (I use a 6cm diameter cutter) and lay on a lined baking sheet. Quickly scoop up the excess of dough, reshape, roll out and cut again. Repeat with the second disc of dough. You can freeze some of the cut shortbread at this stage.
Bake the shortbread for 12-14 mins until they are lightly golden.
Let the shortbread cool on the tray for about 10 mins before transferring it to a cooling rack to cool completely.
Serve with extra pistachios and rose petals dotted around.
2. Gulkand filled rose ladoo
- 2 cups Homemade Paneer
- 1/2 cup Sweetened Condensed milk
- 1-2 tablespoons Powdered Sugar (optional, if you prefer your ladoos a little sweet)
- 2 tablespoon Rooh Afza syrup
- 1.5 cups Dry Mawa Powder or Milk Powder
- A pinch pf Pink food color for a deeper color (optional)
- 3 tablespoon Gulkand (Rose Petal Preserve)
- 1 tablespoon Silvered Almonds
- 1 tablespoon Silvered Pistachios
- Assemble ingredients – paneer and condensed milk.
- Instead of Rooh Afza syrup, you can use few drops of pink food color + 2 teaspoons of Rosewater.
- Knead paneer like a dough to remove all the big lumps. Make sure paneer has no moisture left behind or it will throw the whole recipe off balance. TEST- Take a fistful of paneer and press in between your hand, it should feel dry and crumbly.
- Combine kneaded paneer and condensed milk in a bowl.
- Add Rooh Afza syrup.
- Mix until combined.
- Transfer this mixture to a food processor. Add milk powder or milk mawa powder and pulse until combined.
- This mixture will come together like a soft dough. Do the taste test. If you prefer your ladoos a little sweeter than add 1-2 tablespoon of powdered sugar and PULSE again. If the mixture doesn’t bind, add an extra tablespoon of milk powder + sugar and PULSE again. Allow the mixture to rest for 15 minutes. This step is important. The dough will become firm when cooled.
- After the resting time, knead the mixture for a couple of minutes and it will become smooth as shown in the pic
Assemble gulkand, and assorted nuts for filling.
- Combine them together.
Form the dough into ladoos.
Take a ladoo and flatten it. Place the filling in the center.
- Bring all the edges together and fold the dough to give it ashape of a ladoo
Repeat the process with rest of the mixture.
Gulkand filled Rose Ladoos are ready.