Pulse together the pistachios, almonds, cashewnuts, saffron, cardamom and fennel seeds to a fine powder.
Add 1/2 cup of this prepared Rasmalai Powder to a mixing bowl along with flour and milk powder. Mix and set aside.
In a separate bowl, beat together the butter and sugar for 3 to 5 mins until it is homogenous. Add the rasmalai essence and yellow food colour if using and beat again.
Start adding the dry ingredients a little at a time and beat until it starts clumping together. Do not overbeat by any means. Once it starts holding its shape when pressed between your palms. Stop beating and use your hands to bring the dough together.
If you feel that the dough is a bit dry then you can add Rasmalai Milk a little at a time and combine it into a dough.
Flatten to form a circle. Cling wrap and refrigerate for 15 to 30 mins.
Step 2 - Prepare the Rasmalai Cream
To make the cream, over a double broiler melt together the chocolate and rasmalai milk until the chocolate is melted and combined with the milk and is homogenous.
Cling wrap the bowl and let it thicken to pipeable consistency at room temperature or you can keep the bowl in the fridge to fasten the process if need be.
Step 3 - Baking the Cookies
Take the chilled cookie dough and roll it to 1/4 inches in thickness. Cut out the shapes using the desired cookie cutter.
Place on a baking tray that has been pre-lined with parchment paper. And chill again for another 15 mins. This is also the time to pre-heat your oven to 180°C.
Once chilled, bake in the preheated oven for 12-15 mins using the double pan method until the edges become a little golden brown in colour. Then let it cool in the pan itself for 3 to 4mins then transfer to a wire rack to cool completely.
Step 4 - Assembling the Cookies.
Take a cookie and invert it upside down. Pipe the prepared Rasmali Ganache on top of it using 1M piping tip. Add few pistachios on top and place another cookie on top to sandwich the rasmalai cream in the centre.
The other way would be to invert the cookie, pipe the cream on top using a round nozzle and immediately press using another cookie so that it comes on to the sides a bit. Then immediately dip the sides on roughly chopped pistachios to coat all around the sides.
For garnishing the cookie, drizzle some melted chocolate on top and add few chopped pistachios, dried rose petals or even place an edible silver foil.
Ingredients: It is important that you use softened butter and also caster or icing sugar so that it is easy to beat them without incorporating too much air into the batter which causes the cookie to spread. So try to avoid that.
Timing: Do not beat the butter and sugar for long. Just mix until sugar is dissolved and combined and it looks homogenous and creamy.
Kneading: Never knead a cookie dough, it causes gluten to develop which changes the texture of the baked cookie.
Rolling: Roll the dough evenly so that the cookie bakes evenly.
Colour: If you find that the base of your cookie always bakes faster than the top or it turns brown quickly you can follow the double pan method to avoid that.
Flat top: If you find that the baked cookies are not flat and has some air bubbles on the surface, use the back of a cake pan or a fondant smoother and press gently on top to smoothen it.
Cream: If the Rasmalai Cream gets thickened, you can reheat it for few seconds and then use.
Follow the basic baking principles - preheating the oven, lining the tray with parchment paper and always bake in the middle rack to make perfect cookies.