Sweet, inviting, and made for sharing, Eggless Kaju Pista Cookies (Cashew Pistachio Cookies) is a vegetarian Indian cookies made with all purpose flour, vanilla custard powder [i use the one we get at indian stores, and of salt in about 86 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 70 minutes
- Cook time: 16 minutes
- Total time: 86 minutes
- Yield: 3 dozen cookies
- Category: Cookies
- Cuisine: Indian
Ingredients
- 1.5 cups all purpose flour
- 2.5 tablespoons vanilla custard powder [i use the one we get at indian stores (any brand would do])
- pinch of salt
- ½ cup butter (unsalted [1 stick])
- ½ cup powdered sugar
- ½ teaspoon cardamom powder
- ¼ teaspoon kewra essence
- ½ teaspoon vanilla extract
- ½ cup chopped nuts (cashews & pistachios and some more to garnish on top)
- 1-2 tablespoons milk (as required)
Method
- In a bowl sift together flour, custard powder and salt. Set aside.
- Using your stand or hand mixer, beat the butter and powdered sugar till light and fluffy, around 2-3 minutes.
- Add vanilla extract, kewra essence, cardamom powder and mix till well combined.
- Now add the flour mix and chopped nuts.
- Mix to form a dough. Add milk, 1 tablespoon at a time if the dough is not coming together.
- Divide the dough into 2 equal halves. Shape each part into a log and then wrap with a cling. Refrigerate the logs for 1-2 hours.
- Once the dough has chilled, slice the logs into cookies and place on a baking tray. Sprinkle some more chopped cashews and pistachios on top.
- Bake the cookies at 350 F degrees for 16-17 minutes. The cookies will continue to crisp as they cool down.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
