Indian Bakery
Kaju biscuits
Tender cashew biscuits with ghee and milk powder, shaped as a simple slice-and-bake cookie.
Based on Hebbar's Kitchen’s Hebbar's Kitchen recipe ↗
- Time
- 35 minutes + chilling
- Makes
- 12 biscuits
- Oven, conventional
- 170°C / 340°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Food processor
- Knife
Keep the ghee thick and soft, not melted. Melted ghee makes these biscuits spread too much.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Mix semi-solid ghee and powdered sugar until smooth. Stir in milk powder, cashew powder, flour and cardamom.
- 2
Add just enough milk to form a soft dough. Shape into a log and chill for 10 minutes.
- 3
Slice into rounds and arrange on a lined tray.
- 4
Bake at 170°C (340°F) for 10–12 minutes. Cool on the tray until firm.
Your baking notes
Notes stay on this device.