Cashew nut cookies recipe





35 min


Cashew nut cookies

Crisp and flavourful, these eggless Cashew nut cookies are the perfect treat with a cup of tea or coffee. The refreshing aroma of rose extract compliments the delicious, traditional flavour of Sarda Farms Ghee. Fresh Sarda Farms milk is used to bring together all the ingredients.





  • 1 cup ‏Maida (flour)
  • 1 cup ‏Powdered Cashew nuts
  • ¾ cup ‏Powdered sugar
  • 4 tablespoons ‏Sarda Farms ghee
  • 3-4 tablespoons ‏Sarda Farms Milk
  • 1 teaspoon ‏Baking Powder
  • 3-4 drops ‏Rose extract/Essence
  • 8-9 ‏Cashew nuts for decoration


Pre-heat oven to 170 deg C.

Grease & line 2 baking sheets with ghee & parchment paper.

In a mixing bowl add flour, powdered cashew nuts, baking powder, sugar, ghee, rose extract and mix.

Add milk 1 tablespoon at a time and mix till everything comes together to form a firm dough. Do not be tempted to add too much milk. The dough should be firm but pliable.

Make about 17-18 lime sized balls from the mixture.

Lightly press each ball to form a plump disk.

Place the cookies on the baking sheets leaving sufficient gaps in between since they will spread when baked.

Cut the cashew nuts in half and place one half on each cookie and press lightly.

Bake the cookies in the oven for about 15- 20 minutes, till they just start turning golden brown on the edges. (Timing may change depending on the oven efficiency)

Take them out of the oven and cool completely on a wire rack.

Store in an airtight container for upto 1 week.


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