Danish Eggless Cookies

This danish cookies is butter sugar cookies and simple to make at any occasion or festival. I have made these cookies several times. When ever I want to bake some cookies and no any new ideas in my mind for Cookies then I bake this crispy and buttery cookies.

Cookies made with butter and sugar sprinkled over it, gives a simply amazing and crunchy taste. Sprinkle simple white granulated sugar over cookies or colored granulated sugar enhance its look. I usually color the granulated sugar in 2 - 3 different colours and sprinkle over Cookies. If you wish to do the same then you can do color to granulated sugar otherwise you can use simple white granulated sugar.

Here below, in my recipe, I shown both type of sugar sprinkle over cookies.

In my recipe below, I used plastic icing syringe to give the shape of Cookies. You can use anything for Cookies shape for example Cookies cutter,icing syringe, piping bag or simply using hand and palm.

Recipe is simple as other cookies I have posted before but it demands little practice too to bake good Cookies.

Try this cookies recipe given below.

Ingredients:

All-purpose flour - 1 cup
Unsalted butter - 2/3 cup
Icing sugar powder - 2/3 cup
Vanilla essence  - 1 tsp
Baking powder - 1 tsp
Salt - 1 pinch
Granulated sugar - 1 spoon
Milk - 1 tsp (Optional) (I didn't use)
Food Colours - Your choice (Optional)

Method of Preparation:

First take all dry ingredients ( All Purpose flour, baking powder, salt) in a mixing bowl and mix well. Keep it side.

Take an another bowl. Add butter in this. Add sugar and vanilla essence.

 Now beat it altogether on low speed with the help of electric beater. Approximately it will take 3 minutes to form a creamy texture.

Now add all dry ingredients mixture in this and fold it with the help of spoon or spatula and prepare a soft dough of it. 

if you re using icing syringe or plastic bag and if you feel that dough is not so sticky although soft then make dough little sticky by adding one spoon milk. This will give the easy flow of syringe and cookies shape will come out easily.  I didn't use milk as my dough was sticky. If you are using cutter or palms to make cookies shape then no need to make dough sticky.

line up a baking tray with parchment paper or silicon baking mat or simply you can use silver foil, if you have no parchment paper or silicon baking mat home.

Preheat the oven at 180 degree centigrade for 10 minutes.

For icing syringe, fill the dough in syringe and put the nozzle of your choice ad lock its tail.

Make desired shape of cookies over lined up baking tray keeping some distance between two cookies. 

if you want to make cookies round shape using palm, then take small ball sized dough between your both palms and make round shape of cookies moving palms in circular motion. Place it over lined baking tray.

if you use cutter, then take dough on board. Flat it using rolling pin with light hand. put the cutter on it and cut of your desired shape. Here I have not shown photo of cookies by cutter as I have not used cutter when I baked Danish Cookies for sharing on my blog. I just used icing syringe and palms to make cookies shape. 

Now your lined up baking tray is ready to bake. Sprinkle some white granulated sugar crystal over cookies.

If you want to make it little more attractive or colorful then take one small spoon granulated sugar crystal in a small bowl. Add any food grade color of your choice. Put only one drop of water in it and mix well. 

Keep this color sugar crystal bowl in sunlight or under fan for few minutes to get dry. Getting dry of sugar crystal is necessary to get good and amazing look of cookies. Similarly you can prepare 2 to 3 colors of sugar crystal of your choice like green, blue ,orange, red etc.  

Sprinkle these granulated sugar crystals over Cookies. 

Bake it at 180 degree centigrade for 12 to 15 minutes. Keep eyeing on every regular intervals. When it starts turning golden brown switch off oven. 

Keep baked cookies inside the oven for 5 to 7 minutes. After that keep Cookies side out of the oven or on cooling rack to get completely cool.

Keep it in air tight container and enjoy these cookies for long time. You can store it more than month in air tight container.

Danish butter cookies are basically served in paper liner muffin cups in a tin box in Denmark country. You can also do the same and gift to your guests and friends.

Notes:

• Butter should be at room temperature.
• Mix dry ingredients well before adding in butter sugar mixture.
• Add dry ingredients in butter sugar mixture in 2 to 3 batches instead of mixing one stance if you have just started learning cookies. 
• Keep 2 - 3 spoon of milk handy while making dough.
• Colouring sugar and sprinkle over cookies is optional and you can ignore these steps if you don't like. Simply sprinkle white granulated sugar.
• Know your oven well before baking cookies.

Badshahi Kheer (Royal Kheer)

Badshahi Kheer is a rich version of normal kheer. Kheer is rice milk pudding dessert which is famous in India and it is the tradition since ancient times. When ever we have auspicious occasion or worship time or any rituals or celebration we generally cook kheer.

We most often cook kheera using rice but there are so many variations in kheer too like vermicelli ( Sewaii) kheera, Apple kheer, Makhana kheer etc..

This Kheer word is normally used in North India and Paysam word is used for kheer in south India.

Here I tried badshahi kheer which is rich in taste and fulfilling dessert. This badshahi kheer is little bit slow cooking food and take times atleast one hour and I cook this at very low flame so that rice and milk mixed together well.

Try this recipe this is really really yummy and tasty.. you can not eat only one bowl and would ask for more definitely. This is full of Calories too so keep in mind if you have any health problem.

Recipe is given below..

Ingredients: Serving for 4

Full Cream Milk: 1 Lt.
Basmati Rice: 1/4 cup
White granulated Sugar: 1/2 cup
Ghee : 1 tsp
Cardemon powder : 2 tsp
Dry fruits or nuts: hand full of your choice (roughly chopped)
Saffron: 2 strands (I didn't use)

Method of Preparation:

First take rice in a bowl and wash it properly 2 - 3 times. Then soak it in water for atleast 20 mintues.

 Take a kadhi or pan. Pan or kadhai should have heavy bottom. Take 1 tsp ghee and heat it on low flame. Add rice in this and saute it untill it turns into light pink.

Now add milk in this and stir it.

Keep flame low in whole process. Cooking on low flame adds a great taste and flavour.

Keep stirring it continously on every regular intervals. Rice would now start cooking  with milk and this whole would getting thick.

Photo after 15 minutes

Keep cooking on low flame and stir it continously so that it would not get burn at bottom.

Photo after 30 mintues

After 40 - 45 minutes, add sugar and mix well.

                              Photo after 45 mintues

Again cook it 15 to 20 mintues more. By that time, rice would have been cooked properly and mixed uniformly well with milk and become thick and not a flowing consistency. Switch off gas and keep it side to get cool.

                                At final stage

When it get cool, take it out in a bowl, add cardamom powder, chopped dry fruits and nuts, saffron.
I just missed to take photos of this step but this is simple and you can do it.

Keep it in freeze for atleast 3 to 4 hours to get chilled. It's taste is superb when it is chilled. You can eat it with out chill too. Its taste is good both ways.
Now serve it your friends and family. You can store it in freeze for one day. Milk products should be consumed same day.

Notes:

1. Use basmati rice. It enhances taste.
2. Take heavy bottom pan or kadahi.
3. Use always full cream milk for badshahi kheer.
4. Never cover the pan or kadhai with lid other wise milk can split it out.
5. Cook it on low flame. It takes time but adds taste and flavour.
6. I used dry fruits here are raisins, cashew, almonds, pistacho.

Coconut Cookies

Coconut Cookies are yummy soft and melting in mouth Cookies and loved by everyone. This Cookies I baked last week and thought to share with you guys.

I have already shared many cookies recipe before and this is my new addition. Making cookies is easy and process is same as before.

You guys try it home as festival season is approaching and you can prepare it in  advance and let me know how it come out.

Recipe is given below.

Ingredients:

All purpose refined flour: 1 cup
Unsalted Butter: 2/3 cup
Sugar: 1/3 cup
Coconut powder: 1/4 cup + for coating
Baking powder: 1 tsp
Salt: 1/2 tsp
Vanilla essence: 1 drop

Method of Preparation:

First take all dry ingredients in a mixing bowl and mix well. Keep it side.

Take an another bowl. Add butter in this. Add sugar and vanilla essence.

 Now beat it altogether on low speed with the help of electric beater. Approximately it will take 3 mintues to form a creamy texture.

Now add all dry ingredients mixture in this and fold it with the help of spoon or spatula.

Prepare a soft dough of it.

Divide this dough into approx 20 small size balls. Make a round shape using palms. Roll it over coconut powder so that it should be coated with coconut powder well.

Line up a baking tray with parchment paper or baking mat. Preheat the oven at 180 degree centigrade. Bake it at 180 degree centigrade for 10 to 12 mintues.

After that switch off oven and keep Cookies inside the oven for 5 to 7 minutes. After that keep Cookies on cooling rack.
Coconut Cookies are ready.

 Keep it in airtight container. It can be saved upto one month.

Notes:

1. Butter should be at room temperature.
2. I used homemade butter here. You can use store bought butter too.
3. Mix dry ingredients well before mixing in butter sugar mixture.
4. Dough should not be hard.
5. Oven temperature and baking time depends upon oven to oven. So you must know your oven well before baking cookies and all.

I have put some pics of Coconut Cookies which I made earlier with different different look.

Photo which I shown below is same as I wrote recipe above. The only thing is I baked it till brown colour.