SAEDNEWS: One of the other simple Eid sweets that is very tasty and also keeps well for a long time is Shah Pasand.
According to Saednews,
Section | Details |
|---|---|
Ingredients | |
All-purpose flour | 125 g |
Chickpea flour | 125 g |
Powdered sugar | 125 g |
Solid shortening (use refined/clear fat) | 125 g |
Egg yolk | 1 |
Ground cardamom | 1/2 tsp |
Ground ginger (optional) | 1/4 tsp |

Step | Instructions |
|---|---|
1 | Beat the egg yolk, shortening, cardamom, and ginger with an electric mixer at high speed for about 5 minutes until the mixture becomes light and creamy. |
2 | Sift and mix the all-purpose flour and chickpea flour together, then gradually add them to the wet mixture until a dough forms. |
3 | Press a small portion of dough in your hand; it should hold together well. Then pass the dough through a meat grinder 2–3 times to make it very smooth and uniform. |
4 | Place the dough in a plastic bag and let it rest at room temperature for 1 hour. |
5 | Roll out the dough to about 0.5 cm thickness between two plastic sheets. Cut with cookie cutters or shape small balls and place them on a baking tray. |
6 | No need to grease the tray or use baking paper. |
7 | Bake in a preheated oven at 160°C (320°F) for about 20 minutes. The bottom should not change color. |
8 | Allow cookies to cool completely before removing them from the tray. |
9 | For decoration, melt chocolate with a little oil using a double boiler, then decorate with coconut powder, pistachios, sprinkles, or other toppings. |