Okay don’t get scared or put off by the name. I know it sounds extremely unusual. But my official taster said these are epic and I believe him.[ That’s my 8 year old by the way].
Recently someone on one of the baking groups I am a part of, shared a super yummy brownie baked with rajma. That’s the inspiration behind this one. Thanks Simrun.
This cookie is absolutely amazing , healthy and tasty in every way. I hope you try it.
Rajma/ Red Kidney Bean Cookies
Okay don't get scared or put off by the name. I know it sounds extremely unusual. But my official taster said these are epic and I believe him.[ That's my 8 year old by the way]. Recently someone on one of the baking groups I am a part of, shared a super yummy brownie baked with rajma. That's the in
Beat the rajma puree, sifted icing sugar, vanilla essence and cocoa powder together till it combines well and feels creamy.
In a large plate/ thali cream the butter and cane sugar/powdered sugar until it turns light and smooth.
Add the creamy rajma puree prepared in step 1. Mix well.
Add the whole wheat flour a little at a time and bring into a firm dough. [ Add just enough flour to bring the dough together]
Preheat the oven at 180 degrees for 10 minutes.
Shape the cookies and place them on a greased and lined baking tray.
Bake at 150 degrees for 12-15 minutes or until the lower edges start to turn light brown.
Transfer to a cooling rack after 5 minutes.
Store in an air tight container once completely cooled.
For the rajma puree- I took about 4-5 tbsps of pressure cooked kidney beans [ The rajma must be cooked until it turns soft enough to be mashed between your thumb and forefinger]. Puree it in an electric mixer with a tbsp or two of the water used for cooking the beans. Strain it to get a smooth puree.
Oven temperature and time may vary. Bake until the lower edges start to turn brown.
The amount of whole wheat flour needed may vary a bit since the consistency of the kidney bean puree prepared may differ from person to person. Thus add the flour a little at a time to get a firm dough .
Beating the rajma puree with icing sugar, vanilla essence and cocoa powder reduces the 'kidney bean smell' and gives it a smooth creamy texture.