Cooker Cookies

“Another day of experimentation; this time for the urge to finish off the homemade ghee prepared by my mom-in-law, a couple of months back. With the growing health consciousness; it is a challenge to have the old belly builders – ghee and butter especially as a garnish on parathas or rice. That’s how an opportunity is built for another achievement on the ‘tried’ cookbook. I always wanted to make biscuits as my mom but unfortunately could never do that because of my unconventional microwave :( Recently, while checking one of the blogs on cooking – Simply Spicy I saw the cookies – creamy yellow biscuits yummy…couldn’t hold trying them in my old friend – pressure cooker :) No doubt, the one in the link were straight from the expert’s hands but I think the variation would satisfy the learner’s quest!

Here it goes, I used -

3/4th cup All-purpose flour (Maida)

½ cup melted ghee

½ cup ungrounded sugar

Few cashews and almonds

I started with mixing up flour, ghee and grounded sugar and making dough. I added some flour while kneading to achieve the consistency which is soft yet binding. Once the dough is ready, I kept the salt layered cooker (as in my previous post for chocolate cake) with closed lid without weights for about 5 min. This would preheat the cooker making it ready for baking. I made small flattened discs of the dough placing a cashew or almond in the middle of it. The discs are to be placed in the tin maintaining some distance among them. The tin doesn’t require greasing plus the cookie would inflate a little hence the distance between the two is must.

Place the tin in the cooker and keep it on medium-slow flame for 10-15 min. If the cooker is preheated well for 5 min, around12 min would be sufficient. The discs would still be soft when the lid is opened, here is the note – I too got worried concluding it to be a failed attempt but after 5 min when I thought of tasting it – viola! It solidified on cooling and tasted awesome. I tried in two batches, first one with cashews were a bit over baked (15 min) but the second one with almonds, kept for a little lesser time (12mins) were liked more as they were more crunchy and melting like nankhatai.

Finally, invert the tin on a plate and store the cookies in a tissue paper layered air tight container. Serve it to your loved ones just to have the hidden appreciation in non-stop cookie picking :)