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1 cup shortening or butter

1¼ cups sugar

¼ cup soymilk

1 teaspoon vanilla

1. In a small bowl, combine flour, baking powder, and salt. Set aside.

2. In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat for another 30 seconds. Add milk and vanilla, and beat until combined. Add flour mixture. Beat mixture; when dough becomes tough to work with, stir in the remaining flour with a large wooden spoon.

3. Divide dough into 4 pieces. Shape each into a 6-inch log. Cover and refrigerate for 20 to 30 minutes.

4. Preheat oven to 375ºF.

5. Using a sharp knife, cut dough logs into ¼-inch-thick slices. Place cookies 1 inch apart on ungreased cookie sheets.

6. Bake for 8 to 10 minutes until edges are light brown. Carefully transfer cookies to a wire rack. Cool completely. Store in an airtight container.

NUTRITION INFORMATION PER SERVING:

Calories: 124; Total Fat: 7 g (Saturated Fat: 2 g);

Carbohydrate: 15 g; Protein: 1 g; Fiber: 1 g;

Sodium: 57 mg

Cardamom Cookies

Naan-Khatai

PREP: 10 minutes

BAKE: 10 to 12 minutes

MAKES: 24 servings

SERVING SIZE : 1 cookie

These round, flaky cookies are very popular in north India, especially in the Muslim neighborhoods, where they are a specialty.

2 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon cardamom powder

1 cup shortening or butter

1 cup powdered sugar

1 teaspoon vanilla or rose water

24 raw whole almonds, optional

1. In a small bowl, combine flour, baking powder, and cardamom powder. Set aside.

2. In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and vanilla and beat for 1 minute, until light and fluffy. Add flour mixture. Beat mixture; when dough becomes tough to work with, stir in the remaining flour with a large wooden spoon.

3. Cover the dough with plastic wrap and refrigerate for 20 to 30 minutes.

4. Preheat oven to 375ºF.

5. Roll dough into 1-inch balls and place them 1 inch apart on an ungreased cookie sheet. Press an almond, if using, into the center of each cookie or make a little depression with a tip of your finger.

6. Bake for 8 to 10 minutes, until the cookies are light brown. Carefully transfer cookies to a wire rack. Cool completely. Store in an airtight container.

NUTRITION INFORMATION PER SERVING:

Calories: 133; Total Fat: 9 g (Saturated Fat: 2 g);

Carbohydrate: 13 g; Protein: 1g; Fiber: 0 g;

Sodium: 11 mg

G F

Almond Halwa

Badam Halwa

PREP: 5 minutes

COOK: 10 minutes

MAKES: 6 servings

SERVING SIZE : ¼ cup

Almond halwa (badam halwa) is one of the richest halwa in terms of taste, flavor, and calories. It’s like marzipan, creamy and delectable. A little bit goes a long way—¼ cup is a good portion. Serve in small bowls. For convenience, use almond meal, if available. Or, grind the raw almonds in a spice grinder to a fine powder (you can grind it in a blender but it takes longer and will not come out as fine).

¾ cup sugar

½ cup water

2 tablespoons canola or vegetable oil

1½ cups ground almond meal, or 1½ cups

slivered almonds, finely ground

⅛ teaspoon cardamom powder

1 tablespoon slivered almonds, for garnish,

optional

1. In a bowl, mix sugar and water. Set aside.

2. Mix oil and almond powder in a medium nonstick skillet. Stirring constantly, roast on medium heat until golden brown.

3. Carefully add the sugared water (stand back, as the water will bubble and can spill over). Reduce heat and simmer for 5 to 7 minutes, until water is absorbed.

4. Transfer to a serving container and sprinkle with cardamom powder. Garnish with slivered almonds, if desired.

NUTRITION INFORMATION PER SERVING:

Calories: 254; Total Fat: 10 g (Saturated Fat: 1 g); Carbohydrate: 11 g; Protein: 0 g; Fiber: 0 g; Sodium: 2 mg

GF

Almond Barfi

Badam Barfi

PREP: 5 minutes

COOK: 20 minutes

MAKES: 24 servings

SERVING SIZE: 1 piece

Almond meal is now readily available, and is convenient to use. However,