Ka'ak Cookies

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with less saturated fat.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol offers sweetness without calories.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds provide crunch while being nut-free.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water gives a floral note at a lower cost.

Melt unsalted butter to prepare ghee, separating milk solids from the butter.

Do not stir the butter; let the milk solids settle at the bottom and remove foam from the surface.

Once melted, turn off the heat and allow milk solids to settle before using the clarified butter.

In a bowl, combine 1 kg of all-purpose flour, powdered milk, cardamom powder, ground mahlap, a pinch of salt, baking powder, and sesame seeds; mix well.

Gradually add clarified butter to the dry ingredients, using hands to ensure flour is well coated.

Add a quarter cup of milk and knead the mixture until it reaches a nice consistency that doesn't stick to hands.

Use an ice cream scooper to portion out the cookie dough, roll into balls, gently flatten, and place on a baking sheet.

Use a fork to create a design on each cookie.

Bake in a preheated oven at 165 degrees Celsius for 18 to 20 minutes.

Allow cookies to cool before coating them with icing sugar, generously covering each cookie due to the lack of sugar in the dough.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens