Kesar Ilaichi Biscuits
One of the most popular flavour combinations of Indian sweets or desserts, inspired by the blends of saffron, cardamom and almond in creating tasty biscuits.
- Butter 2/3 cup + 2 tsp
- Coarsely powdered Sugar ½ cup
- Cardamom Powder ¼ teaspoon
- Almond Essence A few drops
- Saffron A few strands, soaked in 3 tablespoons of milk
- All-purpose Flour (Maida) 2 cup
- Baking Soda ½ teaspoon, scant
- Flaked Almonds 4 tablespoons
- Extra butter to grease the tray
Combine butter with the coarsely powdered sugar (I use a Panasonic Super Mixer Grinder for this). Add Cardamom powder and Almond essence. Crush the Saffron in milk and add. Beat all of these ingredients together until the sugar dissolves and the mixture is light (I use the Panasonic Hand Blender).
Knead the mixture lightly, until it forms a dough that is soft but not sticky. It must be just soft enough to roll out without breaking. If the mixture is too dry, sprinkle a few drops of milk. If too wet, sprinkle a little flour.
Roll out or pat the dough into a square or rectangle, ½ cm thick. Sprinkle flaked Almonds on top. Press lightly, with the back of a greased katori, to make them stick. Cut into 36 pieces. Arrange the biscuits on a greased baking tray and bake till crisp and lightly browned on top (30-35 min.) Ease them out of the tray while still warm (They tend to stick to the tray when cold). Cool completely and store in airtight container.