These eggless badam pista biscuits, Hyderabad Karachi bakery style are delicious, crisp yet crumbly and melt in the mouth at the same time.
Last year I had shared a recipe for fruit biscuits, Karachi bakery style . It was loved by all those who tried it and I did get some wonderful feedback. So I thought of sharing another variant of fruit biscuit- eggless badam pista biscuits. Badam is almonds in Hindi and pista is well, the short form of pistachios 😀
These biscuits basically use the same principle as slice-and-bake cookies. Practically like an Indian version of shortbread cookies. Except for the fact that they are called ‘biscuits’ in India. In this recipe, we simply replace the candied fruit with chopped almonds and pistachios. As simple!
This dough is very versatile, swapping the mix-ins results in different types of cookies. Swap the almonds and pistachios with cashew nuts and pistachios and you have kaju (cashew nut) pista biscuits. Add a tablespoon or so of cumin seeds for jeera (cumin) biscuits. For jeera biscuits the dough recipe is the same, just skip the cornflour, add the same amount of flour, reduce the sugar to 1/4 cup. Shape the dough in the form of a disc, chill for 15 minutes, roll it and use cutters to cut out the dough.
- STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS BADAM PISTA BISCUITS
- HOW TO MAKE EGGLESS BADAM PISTA BISCUITS?
- Eggless Badam Pista Biscuits | Eggless Indian Almond & Pistachios Cookies
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS BADAM PISTA BISCUITS
(p.s. The first 3 pics are from the fruit biscuit post for reference)
1.Sift the flour and custard powder in a sufficiently large mixing bowl.
2.Place butter in the bowl of your stand mixer ( you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
3.Add cardamom powder, rose essence, chopped almonds, and pistachios. Mix well.
4.Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
5.Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
6.Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper. Remove the log from the refrigerator and cut slices about a quarter inch thick.
7.Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. Sprinkle the remaining 1 to 2 tsp of chopped almonds and pistachios, press it in lightly.
8.Bake for 12-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.
The cookies are good for up to two weeks when stored in an airtight container.
HOW TO MAKE EGGLESS BADAM PISTA BISCUITS?
Eggless Badam Pista Biscuits | Eggless Indian Almond & Pistachios Cookies
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup / 144 grams all purpose flour/maida, spooned and leveled
- 2 tbsp /16 grams vanilla flavored custard powder/cornflour
- 1/2 cup /113 grams salted butter, softened (leave the butter on the countertop, until soft)
- 1/2 cup / 70 grams powdered sugar
- 1/4 cup + 1 to 2 tsp chopped almonds
- 1/4 cup + 1 to 2 tsp chopped pistachios
- 1/4 tsp cardamom powder
- 1/4 to 1/2 tsp rose essence
Instructions
- Sift the flour and custard powder in a sufficiently large mixing bowl.
- Place butter in the bowl of your stand mixer ( you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
- Add cardamom powder, rose essence, chopped almonds, and pistachios. Mix well.
- Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
- Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
- Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper. Remove the log from the refrigerator and cut slices about a quarter inch thick.
- Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. Sprinkle the remaining 1 to 2 tsp of chopped almonds and pistachios, press it in lightly.
- Bake for 12-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle, but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely. The cookies stay good for two weeks when stored in an airtight container.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a great week ahead!
Regards,
Freda
Eggless Badam Pista Biscuits | Eggless Indian Almond & Pistachios Cookies
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup / 144 grams all purpose flour/maida, spooned and leveled
- 2 tbsp /16 grams vanilla flavored custard powder/cornflour
- 1/2 cup /113 grams salted butter, softened (leave the butter on the countertop, until soft)
- 1/2 cup / 70 grams powdered sugar
- 1/4 cup + 1 to 2 tsp chopped almonds
- 1/4 cup + 1 to 2 tsp chopped pistachios
- 1/4 tsp cardamom powder
- 1/4 to 1/2 tsp rose essence
Instructions
- Sift the flour and custard powder in a sufficiently large mixing bowl.
- Place butter in the bowl of your stand mixer ( you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
- Add cardamom powder, rose essence, chopped almonds, and pistachios. Mix well.
- Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
- Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
- Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper. Remove the log from the refrigerator and cut slices about a quarter inch thick.
- Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. Sprinkle the remaining 1 to 2 tsp of chopped almonds and pistachios, press it in lightly.
- Bake for 12-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle, but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely. The cookies stay good for two weeks when stored in an airtight container.
Goan mussels rava fry is a popular delicacy found in most beach shacks and restaurants all over Goa, India! Mussels are called xinaneao in Konkani. This is a super simple appetizer that requires minimal ingredients and yet delivers irresistibly delicious end results.
The mussels get marinated in the spicy and tangy Goan recheado masala paste which is then coated with an egg and semolina. It is shallow fried until it is crunchy and beautiful golden brown color. You may even deep fry if you wish to.
This is a perfect accompaniment to go along with your chilled alcoholic beverage or just about anything if you are a teetotaler. Sun, sand, water, these spicy, crunchy fried mussels and a chilled bottle of your favorite beverage! This is my idea of a perfect fun beach time in Goa.
The only time-consuming part of this recipe would be cleaning the mussels. If you already have cleaned and cooked mussels like the ones available here in the frozen section, then this recipe is a cinch to pull off.
- HERE ARE A FEW MORE GOAN RECIPES WITH MUSSELS THAT YOU MAY ENJOY
- YOU MAY ALSO LIKE THESE QUICK AND DELICIOUS RECIPES MADE USING RECHEADO MASALA
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN MUSSELS RAVA FRY | RAVA FRIED MUSSELS
- HOW TO MAKE GOAN MUSSELS RAVA FRY | RAVA FRIED MUSSELS?
- Goan Mussels Rava Fry | Xinaneao Rava (Semolina) Fry
HERE ARE A FEW MORE GOAN RECIPES WITH MUSSELS THAT YOU MAY ENJOY
Goan mussels curry
Mussel molho
Goan recheado masala stuffed squids (calamari)
Recheado chicken drumsticks
Goan style calamari
STEP BY STEP INSTRUCTIONS TO MAKE GOAN MUSSELS RAVA FRY | RAVA FRIED MUSSELS
1.If you have to clean the mussels- Wash and clean the mussels well. Discard any that have cracked shells. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels, as they open, to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
2.Add the recheado masala and a tiny pinch of salt, and mix well to coat the mussels with the masala. Marinate it for about half an hour.
3.Just before frying, add a beaten egg, mix well.
4.Heat oil in a heavy-bottomed skillet over medium heat. Coat the marinated mussels with rava, and shallow fry on medium heat, about 2-3 minutes per side. Serve hot with a salad of your choice.
Serving suggestion Add little mayonnaise, salt, pepper and a pinch of sugar to about a cup of shredded cabbage and carrots. Mix well. Spoon some of the salad mixture onto one half of a clean mussel shell, place the fried mussel over the salad. Serve immediately.
HOW TO MAKE GOAN MUSSELS RAVA FRY | RAVA FRIED MUSSELS?
Goan Mussels Rava Fry | Xinaneao Rava (Semolina) Fry
Ingredients1x2x3x
Measuring cup used, Â 1 cup = 250 ml, 1 tsp = 5 ml
- About 15 cleaned mussels, I’ve used New Zealand’s green shell mussels
- 2 tbsp recheado masala
- 1 egg
- Pinch of salt
- Rava/semolina, as required for coating
Instructions
- If you have to clean the mussels- Wash and clean the mussels well. Discard any that have cracked shells. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels, as they open, to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
- Add the recheado masala and a tiny pinch of salt, and mix well to coat the mussels with the masala. Marinate it for about half an hour.
- Just before frying, add a beaten egg, mix well.
- Heat oil in a heavy-bottomed skillet over medium heat. Coat the marinated mussels with rava, and shallow fry on medium heat, about 2-3 minutes per side. Serve hot with a salad of your choice.
- Serving suggestion-
- Add little mayonnaise, salt, pepper and a pinch of sugar to about a cup of shredded cabbage and carrots. Mix well. Spoon some of the salad mixture onto one half of a clean mussel shell, place the fried mussel over the salad. Serve immediately.
Notes
- Serving suggestion- Add little mayonnaise, salt, pepper and a pinch of sugar to about a cup of shredded cabbage and carrots. Mix well. Spoon some of the salad mixture onto one half of a clean mussel shell, place the fried mussel over the salad. Serve immediately.
I would love to hear from you! Pease feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
