Cashew & Condensed Milk Biscuits is a perfect make ahead holiday recipe. These eggless biscuits are light, crispy & they melt in your mouth, An easy recipe!
It’s the favorite time of the year! Time to spread some happiness and cheer. US elections have been the talk of the world and finally it has ended and how! Although the elections have ended, the real drama has just begun. I do not know what’s in store for all of us. We can just hope its all for the good. I just think that we can make this world a better place by love not war and love is celebrated with sweetness not just in life but also in our food. Sweet treats like Cashew & Condensed Milk Biscuits need to be made and shared. These biscuits are similar to the Indian Nankhatai yet different. My friend’s sister who is a great home cook makes these biscuits all the time. She has been telling me to feature this dessert on my blog for a while now. I just thought that Diwali would be the ideal time for me to make it and gift my loved ones.
While making this recipe, I couldn’t help but remember my childhood days. There was a local vendor who would do door to door sales of fresh handmade cookies and biscuits. Every week my mom would buy these delicious goodies for us. He was a loyal vendor and my mom was always his first customer. He would say that she was lucky for him and the day she would buy, his sales would hit the sky. In fact there were many local vendors who said that about my mom. She was a lucky mascot for many. We would come home from school/college to the aroma of freshly baked goodies. Back then we didn’t have an oven at home, so we relied on this local vendor a lot. The biscuits were mouth-watering and appetizing.
These homemade cashew nut and condensed milk cookies are similar to the ones I have had in my childhood. So I was just happy baking it. Here is the detailed recipe. Preheat the oven at 350 degrees F. Spread the cashew nuts
on a baking tray
and bake it for 8-9 minutes or till the cashews are lightly toasted. Take it out and let it cool. Then grind
it coarsely. In a mixing bowl, add maida
/all purpose flour
, condensed milk
, vanilla extract
and baking powder
.
Then add the ground cashews and butter
. Mix and combine it all together. It will look like a soft dough. Divide the dough into medium size balls. Flatter it lightly, place an almond
/pistachio
in the center and press it in lightly. Place these biscuits on a baking tray
. Bake it for 12-13 minutes. Keep checking your oven, once you start to see it browning around the edges, its done. Take it out and let it cool for 2-3 minutes and then place them over a rack to cool completely.
These biscuits are light, flaky and mildly sweet. They literally melt in your mouth. An eggless biscuit for all to enjoy guilt-free. Plus the aroma of freshly baked anything makes it all so worthwhile.
I have rediscovered my love for baking and now I bake at the drop of a hat. You must also check out this recipe – Eggless Almond Butter Oats Cookies. It’s one of the latest on the blog which was become very popular. Both these recipes can be made ahead and stored in air tight containers for a week. Thus they make it ideal for gifting during the holiday season. So if you are wondering what to make this Thanksgiving or for Christmas, then look no further. Try these cashew biscuits and/or almond butter cookies this festive season. I assure you, this is the only way to unwind and enjoy the holidays.
- 1 cup maida/all purpose flour
- 1/2 cup butter, softened
- 1/4 cup sweetened condensed milk
- 1/2 cup cashews
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
- Pistachios and Almonds for garnish
- Preheat the oven at 350 degrees F. Spread the cashew nuts on a baking tray and bake it for 8-9 minutes or till the cashews are lightly toasted. Take it out and let it cool. Then grind it coarsely. In a mixing bowl, add maida/all purpose flour, condensed milk, salt, vanilla extract and baking powder.
- Then add the ground cashews and butter. Mix and combine it all together. It will look like a soft dough. Divide the dough into medium size balls. Flatter it lightly, place an almond/pistachio in the center and press it in lightly. Place these biscuits on a baking tray. Bake it for 12-13 minutes. Keep checking your oven, once you start to see it browning around the edges, its done. Take it out and let it cool for 2-3 minutes and then place them over a rack to cool completely.
- These biscuits are light, flaky and mildly sweet.
While my mom never really baked anything all her life, I would still like to dedicate this recipe to her. She has always been my inspiration and motivation. I have learnt the tricks of this trade mainly from her. I just wish I could make all these wonderful dishes for her today but that is a wish that will never be fulfilled, sadly. However I know she is with me always, guiding and supporting me as I take my baby steps. Thank you mom for being there always. Love you!
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!
Michelle @ Brown Butter and Biscuits says
November 15, 2016 at 12:38 pmThese look so good and are such a unique idea!! Thanks for the recipe!