Rasmalai Cookies

Ingredients: 

For Kesar Mixture: 

3-4 tablespoons warm milk and 5-6 strands of saffron 

For Rasmalai Cookie Dough:

1. 2 tablespoons ghee
2. 1/2 cup powdered sugar
3. 1 cup all-purpose flour
4. 1/2 teaspoon baking soda 

  Directions: 

1. Steep saffron strands in warm milk and keep aside. 
2. Combine ghee, powdered sugar, all-purpose flour, baking soda, and kesar mixture. Mix well. Form a smooth dough and let it rest for 10 minutes. 
3. Transfer the dough to a piping bag with a nozzle. 
4. Pipe small, round flower shapes onto a parchment-lined plate. Top each cookie with chopped pistachios. 
5. Bake in a preheated oven at 350°F (180°C) for 10-12 minutes.