Huge confession folks; I’m not really a cookie person. Ironic, since I love baking them! That being said, there is one type of I do love, shortbread cookies. Which is why I’m super excited to share today’s Diwali cookie box recipe – rasmalai shortbread.
Like most of my favourite fusion desserts, the rasmalai shortbread cookie marries two flavours I love. The buttery goodness of shortbread & the milky sweet rasmalai syrup (or is it a sauce?) Whenever rasmalai is on the menu, I’m more than happy to give up ‘tukras’ and fill up my bowl with the milky syrup mixture. Cream & cardamom are the most heavenly combo!
For the actual cookie, we used a simple 3 ingredient shortbread cookie recipe from The Comfort of Cooking blog, the real beauty of this cookie is the rasmalai glaze. You have two options for the glaze – make your own, or just buy an order of rasmalai from a local sweetshop! You only need 2-3 tbs of the syrup for this recipe, so buying it might be the easier option.
Rasmalai Shortbread Cookies
The key is to a good rasmalai shortbread is making sure the syrup is flavourful. Make sure you give it a taste before dipping. If it’s weak on cardamom flavour you can add some crushed cardamom or cardamom powder. We bought the rasmalai from a local restaurant and it was perfectly flavoured!
1 cup icing sugar
2-3 tbsp rasmalai (liquid only)*
1/2 tsp vanilla extract
Mix all the ingredients together to create a glaze. You want it to be a medium consistency, so it coats the cookies but doesn’t create a thick heavy layer. We made ours thin enough that you could double-dip if you wanted a thicker coat. I really preferred the look of cookies that were dipped once left to dry a couple of minutes and then dipped again.
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
DIRECTIONS: via The Comfort of Cooking Blog
Once the cookies are baked and cooled, dip 1/4 to 1/2 of the cookie in glaze. If you feel like the coverage is thin, let them dry for a minute or two and then re-dip. You can also sprinkle some crushed pista over the cookies before the glaze dries.
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