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Everybody likes to have dessert following their meals and if you are one of those folks you may want to think about some citrus fruit. All of the nutrition in citrus fruit, including vitamin C, are also necessary for maintaining your health. You may also want to combine a few things like orange sections, shredded coconut blended with a teaspoon of honey.
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We hope you got benefit from reading it, now let’s go back to eggless pumpkin shape cashew cookies recipe. You can have eggless pumpkin shape cashew cookies using 13 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Eggless Pumpkin shape Cashew cookies:
- You need 1/2 cup ghee / clarified butter,
- You need 1/2 cup powdered sugar
- Prepare 2 tbsp milk powder
- Use 1 cup plain flour
- Get 1/4 cup ripe pumpkin purey
- Use 2 tbsp custard powder
- Use 1/2 tsp baking powder
- Get 1/4 tsp salt
- Provide 1/4 cup cashew powder
- Prepare 1/2 tsp cardamom powder
- You need 2 tbsp cocoa powder
- Get As needed Orange food colour
- Prepare As needed milk, for brushing
Steps to make Eggless Pumpkin shape Cashew cookies:
- At first in a bowl take ghee or butter. beat for 2 minutes or until ghee turns creamy white texture Now add powdered sugar and milk powder.now add pumpkin continue to beat for 2 more minutes or until it's well combined.
- Place a sieve and add maida, custard powder, baking powder and salt.sieve the flour well. mix with the help of ladle without kneading too much. get the mixture together.Do not over Knead.
- Take 1/4 part of dough and add cocoa powder need well.and other part add orange food colour mix well.
- Freeze for 15 minutes to set well. Now make pumpkin shape cookies,for pumpkin stam use chocolate part of dough and for place on baking tray.(I made 2 design flat and round pumpkin brush the cookie with milk.
- Furthermore, bake in preheated oven at 180 degree celsius for 10-12 minutes or until the base turns golden brown. - the cookie will be soft initially. cool completely and the cookie turns crisp and crunchy. finally, store the cookies in an airtight container and enjoy for a week.
Cut out shapes with cookie cutters. Press one side in sugar or sprinkles, if desired. Re-roll any remaining dough for additional cutouts. Mix the dry ingredients in a large mixing bowl (brown rice flour, oat flour, sugar, baking soda, cinnamon and pumpkin pie spice). Add the liquid ingredients to the mixing bowl (flax eggs, vinegar, coconut milk and pumpkin puree) and mix until well combined.
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