We held a big Indian Food Night in with our closest friends for my birthday (which is actually today!)
I made a slow cooked lamb curry, roast Indian style chicken legs and an aubergine, chickpea and spinach curry for the vegetarian amongst us. Jim also made saag aloo, onion bhajis and vegetable samosas all from scratch (very proud!)
I umm-ed and ahh-ed about pudding though. I stockpiled some kulfi in the freezer just in case but ended up making these tiny ghee biscuits. Everyone was too full to think about anything sweet by the end of the night and these little bagged up biscuits we very much appreciated!
Unfortunately, it is very easy to demolish a whole handful of these bad boys. They have a beautifully Scottish shortbread-esque texture, literally melt in your mouthy and are sweet. Very sweet!
230gr of ghee
170gr icing sugar
400gr plain flour
Little pinch of salt
Preheat oven to 120o/c (gas mark ½)
1, Whisk the ghee and icing sugar together until pale and creamy. This should take around 5 minutes.
(Go, Rosie! Go! Yes, I named my Kitchenaid...)
2, Gently add the flour, a tablespoon full at a time. When it is all incorporated it will turn into a very silky feeling dough.
3, Using a ¼ tsp measuring spoon, scoop out bits of the dough and roll into balls. (Time consuming? Yes… Worth it? Completely!) You should end up with about 150 ish.
4, Place the balls on a lined baking sheet and bake for 20 minutes in the oven. Turn the baking sheet around half way through cooking.
5, When cooked, leave on the baking sheet for about 5 minutes. Cool completely (this doesn’t take long because they are so tiny!) and store in an airtight container.
Finished product! Yum!