Saed News: Nokhodchi cookies without an oven is one of the recipes for making these delicious cookies that is suitable for those who don’t have an oven. To see the full step-by-step tutorial on how to make Nokhodchi cookies without an oven, stay with us below.
Saed News Cooking Service Report:Nokhodchi cookies without an oven is one of the recipes for making these delicious cookies that is suitable for those who don’t have an oven. To see the full step-by-step tutorial on how to make Nokhodchi cookies without an oven, stay with Saed News.
Chickpea flour: 2 cups
White flour: 3 tablespoons
Powdered sugar: 1 cup
Solid (vegetable) shortening: ½ cup
Ground cardamom: ½ teaspoon
Step 1:
To prepare elegant Nokhodchi cookies without an oven, start by putting the chickpea flour into a sieve and sift it. Then take out 3 tablespoons and replace it with the same amount of white flour, and mix well.
Step 2:
Now sift the chickpea flour mixture three times. Then sift the powdered sugar and cardamom in a separate sieve into another bowl. Add the solid shortening to the powdered sugar mixture.
Step 3:
At this stage, beat the powdered sugar mixture with an electric mixer until it becomes completely white and creamy. Gradually add the sifted flour mixture in three parts to the sugar mixture, mixing well until fully combined.
Step 4:
Now knead the dough gently with your fingertips until it gathers in the bowl. Be careful not to knead too much because the shortening can cause the dough to release oil. Cover the bowl with plastic wrap.
Step 5:
Let the dough rest in the refrigerator for 8 hours. After this time, take the dough out, place a plastic bag on your work surface, and put the dough on top of it.
Step 6:
Cover the dough with another plastic bag and roll it out to about 1 cm thickness. Cut the dough using your desired cookie cutter or mold. Then place a heat diffuser on the stove over low heat and let it warm up.
Step 7:
Place a ring mold inside an appropriate pot, and line a tart mold or suitable tray with parchment paper. Place the mold or tray on the ring inside the pot. Arrange the Nokhodchi cookies inside the mold.
Step 8:
Sprinkle some flax seeds over the cookies, cover the pot with a lid wrapped in a cloth (to trap steam), and place it on the heat diffuser over low heat. Let the cookies cook for 40 minutes.
Step 9:
After this time, turn off the heat and remove the lid. Without touching the cookies, let them cool completely inside the pot. Once cooled, transfer the cookies to your serving dish and serve with tea. Enjoy!
Use French-style mugs as measuring cups for accuracy.
For a non-stick pan, remove the rubber gasket; for regular pans, always use a steam trap lid.
When baking without an oven in a pan, always use a heat diffuser and low heat.
Do not touch the cookies while they are hot; they will crumble. Wait until fully cool before removing from the tray.
Avoid over-kneading the dough, or it will release oil.
To make cutting easier, dip the cookie cutter in flour before cutting.
Important: Use clarified oil (solid shortening) for making Nokhodchi. To clarify oil, melt it over steam, refrigerate for one hour, then bring it to room temperature before using in the cookies.
