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Jammukashmir · Snack

Kashmiri Walnut Biscuits

Traditional 5. Kashmiri Walnut Biscuits recipe

🧺 Ingredients

• 1 cup walnuts (120g, finely ground or chopped very fine)
• ¾ cup all-purpose flour (95g)
• 4 tbsp ghee (60g)
• ¼ cup jaggery powder (50g)
• ¼ tsp salt (1.2g)
• ½ tsp cardamom powder (1g)
• ⅛ tsp black pepper powder (0.25g)
• 1 tbsp water (15ml, approximately)

👩‍🍳 How to make Kashmiri Walnut Biscuits

1. Preheat oven to 325°F (160°C)
2. Finely grind or chop walnuts (should resemble coarse breadcrumbs, not paste)
3. Mix flour, salt, cardamom powder, black pepper in bowl
4. Heat ghee in pan on low heat, add jaggery powder
5. Stir constantly 2-3 min until jaggery melts and combines with ghee (mixture should be liquid)
6. Add ground walnuts to ghee-jaggery mixture, mix well
7. Add flour mixture, combine thoroughly using hands
8. Add water gradually if mixture is too crumbly (dough should hold together when pressed, not stick to hands)
9. Form dough into log shape (approximately 2 inches diameter)
10. Wrap in plastic wrap, refrigerate 10 min (makes slicing easier)
11. Line baking tray with parchment paper
12. Slice log into ½ inch thick rounds using sharp knife
13. Place biscuits on parchment paper ½ inch apart
14. Bake 18-20 min until light golden brown (edges slightly darker than centre)
15. Biscuits should be crispy when cooled
16. Cool on tray 5 min, then transfer to wire rack
17. Store in airtight container up to 5 days
18. Visual cue: Golden-brown colour, crispy texture, visible walnut pieces, slight shimmer from ghee
19. ---

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