Rajasthani Rice Flour Cookies

Ingredients

While the original Iranian Naan Berenji is typically made with wheat flour, the Rajasthani adaptation replaces it with rice flour, which gives the cookies a lighter and crumbly texture. Additionally, the Rajasthani version incorporates saffron, a popular spice in Rajasthani cuisine, to infuse the cookies with a distinct flavor and vibrant color. We alse have the original recipe for Naan berenji, so you can check it out.

• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1/2 cup (100g) ghee (clarified butter) 1/2 cup (100g) ghee (clarified butter)
• 1 cup (200g) powdered sugar 1 cup (200g) powdered sugar
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 2 tablespoons chopped pistachios (for garnish) 2 tablespoons chopped pistachios (for garnish)

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 4g
• Carbohydrates (total, sugars): 14g, 6g
• Protein: 1g
• Fiber: 0.5g
• Salt: 0.01g

Preparation

1. 1.
   In a small bowl, soak the saffron strands in 1 tablespoon of warm milk for 10 minutes.
2. 2.
   In a mixing bowl, combine the rice flour, ghee, powdered sugar, saffron milk, and cardamom powder. Mix well until a smooth dough is formed.
3. 3.
   Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   Take small portions of the dough and shape them into small round cookies. Place them on the prepared baking sheet.
6. 6.
   Garnish each cookie with a sprinkle of chopped pistachios.
7. 7.
   Bake the cookies in the preheated oven for 15-20 minutes, or until they turn golden around the edges.
8. 8.
   Remove from the oven and let the cookies cool completely before serving.

Treat your ingredients with care...

• Rice flour — Ensure that you use fine rice flour for the best texture in the cookies.
• Saffron strands — Crush the saffron strands slightly before soaking them in milk to release their flavor and color.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground nutmeg or cinnamon to the dough.
• If you prefer a sweeter taste, you can increase the amount of powdered sugar.
• Make sure to let the cookies cool completely before storing them in an airtight container to maintain their crispness.

Serving advice

Serve these Rajasthani Rice Flour Cookies with a steaming cup of masala chai for a perfect tea-time treat. They can also be enjoyed as a sweet ending to a Rajasthani meal.

Presentation advice

Arrange the cookies on a decorative platter and sprinkle some extra saffron strands and chopped pistachios on top for an elegant presentation.