Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Paneer | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup crumbled soft paneer
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup plain flour
- 1 tbsp lemon juice
- 1/8 tsp nutmeg powder
- 1/8 tsp cardamom powder
- 1 egg, lightly beaten
- 3/4 cup sugar
- 5 tbsp butter, softened
- 1/4 cup crushed almonds
- =
Directions
Beat the butter and sugar, till light and fluffy. Add the egg and lemon juice, and beat well. Now add the flour, baking powder, salt, nutmeg and cardamom. Mix the paneer, beat till it is well blended. Add the almonds, and mix well. Form small flattish rounds.
Preheat the oven. Place some biscuits at a time on a baking sheet. Place them far apart to allow the biscuits to expand. Bake at 150 deg. C for 15 minutes or till light brown.
Cool it for some time before removing. Store in air-tight jars.