Ingredients
- Chana dal - 1 cup
- or Chana dal 1/2 cup and Moong dhal 1/2 cup
- Jaggery - 1 cup
- cashew nuts - 1/2 cup
- Elachi - 1 teaspoon
Details
Level of difficulty Difficult
Cost Average budget
Preparation
Step 1
Dry roast dal(s) and soak in water for 6 hours.
Step 2
Drain water grind to a thick paste by adding very small quantity of water.
Step 3
Shallow fry the paste in ghee till it is completely dry and crumbling.
Step 4
Cook jaggery in just enough water in a deep pan.
Step 5
Cook in medium flame stirring continously till jaggery dissolves
Step 6
Add roasted dal, roasted cashews and elachi. stir constantly till all water is absorbed. The mixture should resemble crumbles.
You'll also love
-
Suhiyan
4.3/5
(19 Votes)
-
Pumpkin Roll
3.7/5
(48 Votes)
-
risotto, salmon, and parmesan...
4/5
(11 Votes)
-
Chocolate Pudding Cake
3.7/5
(81 Votes)
-
Holiday Sugar Cookies
4.1/5
(7 Votes)
-
Kadambha urundai...A healthy mix.
4.1/5
(16 Votes)
-
Strawberry Coulis
4.4/5
(19 Votes)
-
Deepavali lehiyam
3.1/5
(40 Votes)
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
Review this recipe