Dessert

KAJU PURI

My friends Nishu and Jayshree got married in Sonoma, and it was the best wedding I have ever been to. Nishu’s and Jayshree’s families are from India, so they had a traditional Indian wedding. From the Bollywood songs, singing, and dancing to the flowers, the clothes, the jewelry, and the food – everything was an explosion of pure joy and love. 

In addition to being a total blast, every single thing I ate was totally divine. As we were waiting for the bride to arrive, servers passed around these small diamond shaped cookies and I swear I STALKED a server to the point that he gave me weird looks. I looked and looked online for the recipe and after much Googling, found the recipe for Kaju Puri. (Why didn’t I just ask the bride/groom for the name of the cookie, you ask? Well, I like to do things myself.) I made them, served them to friends, shot them for this post and then wrote Jayshree like, “Hey girl! Check it out: Your wedding food inspired one of my posts on Impatient Foodie!” She wrote back and was like, “Wait. We didn’t have Kaju Puri at the wedding.” Oh. Apparently, these are what I was obsessed with. Sigghhhh….Well, these Kaju Puri are pretty damn good too (are great with tea!), so the other one will just have to be another post. Enjoy!

KAJU PURI

Yields about 10 cookies, depending on cookie size

Ingredients

This recipe was adapted from Bhavna’s Kitchen Blog

ONE CUP OF RAW CASHEWS, ROOM TEMPERATURE
½ CUP OF POWEREDED SUGAR
⅛TEASPOON OF CARDAMOM POWDER
1/16 TEASPOON OF GINGER POWDER
2 TABLESPOONS OF SOY MILK
4-5 SAFFRON THREADS
PISTACHIO AS GARNISH

Instructions

  1. Preheat the oven to 350°F
  2. Place one cup of room temperature raw cashews in a Cuisinart and blend for about one minute – Voila! – Cashew Flour. Should be very fine with no big chunks of cashews. Set aside.
  3. Add the saffron threads to the soymilk and warm up in a skillet over low heat, stirring gently. Don’t let the milk come to a boil, you’re just heating it up.
  4. Mix the cashew flour, powdered sugar, cardamom powder, and ginger powder in a medium bowl.
  5. Add the warm soymilk in very gradually until you get a nice dough consistency. (In my experience, this happens with much less milk than you will anticipate, so add in just a tsp of soymilk at a time and blend with your hands. I never used the full 2 Tablespoons. If you over do it on the milk, it’s hard to course correct and better just to start again.)
  6. Roll out the dough so it is about ¼ inch thick.
  7. Use a cookie cutter to make shapes you desire.
  8. Place a pistachio in the middle of the cookies and then place them on a parchment lined baking sheet.
  9. Place in oven for 8-10 minutes. The cookies should just start to get golden around the edges.
  10. Remove from the oven and let cool down before digging in.

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