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Tapioca Sabudana Thumb Print Cookies
Tapioca Sabudana Thumb Print Cookies

Before you jump to Tapioca Sabudana Thumb Print Cookies recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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Refrigerators and freezers use a lot of electricity, particularly when they are not running as efficiently as they should. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to operate less frequently, will also save electricity.

The kitchen on its own provides you with many small methods by which energy and money can be saved. It is quite straightforward to live green, all things considered. A lot of it truly is basically utilizing common sense.

We hope you got insight from reading it, now let’s go back to tapioca sabudana thumb print cookies recipe. You can cook tapioca sabudana thumb print cookies using 14 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to make Tapioca Sabudana Thumb Print Cookies:
  1. Provide Dry mixture
  2. Use 1/2 cup Cassava/ tapioca flour
  3. Provide 1/4 cup almond flour
  4. Prepare 1/4 tsp baking powder
  5. Prepare 1/4 tsp baking soda
  6. Get 1/2 tsp cardamom powder
  7. You need Pinch salt
  8. Take Wet mixture
  9. Take 1/4 cup Ghee
  10. Take 1/8 cup Jaggery powder
  11. You need 3 tbsp Honey
  12. Prepare Chocolate ganache
  13. Take 4-5 tbsp chopped chocolates
  14. Take 2 tbsp fresh cream
Instructions to make Tapioca Sabudana Thumb Print Cookies:
  1. Took some cassava pearls and ground it to fine powder in my chutney grinder. Sifted it through fine sieve to get 1/2 cup fine flour.
  2. Made almond flour by just grinding some almonds with it's skin.
  3. Whisked all dry ingredients in a bowl.
  4. Mixed all wet ingredients in a large bowl and refridegrated it for few minutes, so that the ghee will solidify a little. I wanted to beat to get silky wet mixture.
  5. Beat the wet mixture for 3-4 minutes.
  6. Add the flours to wet mixture and beat again till well combined.
  7. Keep the mixture in refrigerated for 30 minutes.
  8. After 30 minutes remove the dough from fridge and make small lemon sized balls. Grease you hands with oil if dough is sticky
  9. Preheat your oven @200C for 12-15 minutes.
  10. Place on lightly greased baking tray, 2 inches away from each other. These cookies spreads a little.
  11. Bake for 15-20 minutes. They will be soft when they are hot. So when you see the cookies have changed to slightly golden in colour from top and bottom, it means they're done.
  12. Poke holes with your thumb or with back of wooden spoon.
  13. Cool them on wire rack for 20 -30 minutes.
  14. When the cookies are still cooling prepare the chocolate ganache filling.
  15. Heat cream and add chopped chocolate pieces and oil. Stir until smooth and the chocolates have melted completely. You can use a double boiler for this or can do in a microwave.
  16. Cool the ganache mixture. It will set and harden a little. Fill this ganache mixture in a piping bag with a small cut in the end.
  17. Pipe the filling into the cookie holes. Sprinkle some dessicated coconut or crushed almonds and enjoy 😊
  18. Enjoy this interesting fasting recipe.

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