Eggless Almond Choco Cookies in Pressure Cooker is tasty melt in mouth Cookies or Biscuits for this festival season. Being made in Pressure Cooker it can be made in any household even without OTG or Oven. Also these being Eggless Cookies can be consumed by all. These cookies are made using All Purpose Flour (Maida), Butter, Cocoa, Almonds (Badam) and Icing sugar and the recipe is very easy and even beginners can make this wonderful cookies. So do make this cookies this Christmas and serve your loved ones the joy the sweet and tasty cookies!
Click the PLAY BUTTON below to view the video recipe of Eggless Almond Choco Cookies in Pressure Cooker:
Ingredients:
35 g Maida (All Purpose Flour) (1/4+1/8 Cup approx) + little for Dusting
25 g Icing Sugar (approx 1/4 Cup)
2 Tbsp Cocoa
30 g Butter (Salted) (approx 2 Tbsp) + little for greasing
1 Tbsp Roughly Crushed Almonds (Badam) + 1-2 Tsp for Sprinkling over cookies
1/8 Tsp Baking Powder
1/2 - 1 Tbsp Milk for kneading
2-3 Cups Salt for baking in pressure cooker (not for cookies!)
Serves: Makes 9 cookies
Preparation time: 10 min
Resting time: 15 min
Cooking time: 25-30 min
* 1 Cup = 237 ml
Method:
1. In a bowl beat Butter and Icing Sugar using hand whisker to a smooth paste.
2. Add Maida and mix well using a spatula till well combined.
3. Add Cocoa powder and baking powder and mix well.
4. Add Roughly Crushed Almonds and mix well.
5. Using hands knead a soft dough using Milk. Use more milk if required.
6. Cover the dough and let it rest in refrigerator for 15 min.
7. While dough rests prepare Cooker for baking by spreading Salt evenly inside the base of the cooker and put a stand over which the baking mould/tin would rest. Remove whistle of the cooker but leave the ring. Close the lid, wwitch on the flame on low and let it pre-heat for 10-15 min.
8. After 15 min the dough should be a little stiff. Take a rolling board and roll the dough over it to 1/4" flat. Ensure to dust the rolling board and pin.
9. Sprinkle Roughly Crushed Almonds over the dough and lightly roll it again to incorporate.
10. Using a cookie cutter cut cookie pieces and place it in greased baking mould or tin using spatula. Dust the cookie cutter in flour so it does not stick.
11. Repeat process for remaining dough.
12. Bake cookies in cooker for 20-25 min.
13. Check if cookies are done by turning it over and if there is mash like pattern formed at the back and the base has turned slightly dark the cookies are done. Hot cookies would be soft to touch but it will harden once cooled down.
14. Take out the mould once cookies are done and transfer it to wire rack to cool down. Allow it to cool for 20-30 min.
15. Store cookies in air tight container once cooled down. Cookies will stay for 1 week in air tight container at room temperature.
Tips:
1. Take all ingredients at room temperature.
2. Ensure to pre-heat the cooker before putting cookies for baking.
3. Dust the rolling board, rolling pin and cookie cutter with all purpose flour.
4. Ensure to take mould or tin which goes easily inside the cooker.
5. Place cookies a little apart in the mould so it does not stick together.
6. Do not over bake the cookies or it will turn hard. Hot cookies would be soft to touch. To check if cookies are done or not check on the back of cookies and if there is mash like pattern formed and the base has turned slightly dark in colour then cookies are done.
7. Store cookies in air tight container only when it is cooled down completely.
8. You can also bake the cookies in a pre-heated oven/OTG for 10-12 min at 150C/300F
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