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 inspiration behind this one. Thanks Simrun.

This cookie is absolutely amazing , healthy and tasty in every way. I hope you try it.

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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
Cook Time 15 minutes
Servings
number
Ingredients
Cook Time 15 minutes
Servings
number
Ingredients
Instructions
  1. Beat the rajma puree, sifted icing sugar, vanilla essence and cocoa powder together till it combines well and feels creamy.
  2. In a large plate/ thali cream the butter and cane sugar/powdered sugar until it turns light and smooth.
  3. Add the creamy rajma puree prepared in step 1. Mix well.
  4. 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]
  5. Preheat the oven at 180 degrees for 10 minutes.
  6. Shape the cookies and place them on a greased and lined baking tray.
  7. Bake at 150 degrees for 12-15 minutes or until the lower edges start to turn light brown.
  8. Transfer to a cooling rack after 5 minutes.
  9. Store in an air tight container once completely cooled.
Recipe Notes

Notes-

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.

Happy Baking

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4 Comments Add yours

  1. Anamika Das says:

    Hi Akila,
    Wonderful recipes. I’m really enjoying your blog. And definitely planning to try these rajma cookies next. First up is the mango cheesecake 🙂
    – Anamika

  2. Akila Subramanian says:

    Hey Anamika thanks so much. Do try and let me know.

  3. Neha V Bajaj says:

    Hi… y is baking temp so low n different from preheating temp

  4. Akila Subramanian says:

    Neha cookies bake better at a fairly lesser temperature. I always pre heat at a standard temperature [180 degrees] and bake at a temperature depending on the type of bake.

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