Rasmalai Shortbread Cookies

Huge confession folks; I’m not really a cookie person. Ironic, since I love baking them! That being said, there is one type of I do love, shortbread cookies. Which is why I’m super excited to share today’s Diwali cookie box recipe – rasmalai shortbread. 

Like most of my favourite fusion desserts, the rasmalai shortbread cookie marries two flavours I love. The buttery goodness of shortbread & the milky sweet rasmalai syrup (or is it a sauce?) Whenever rasmalai is on the menu, I’m more than happy to give up ‘tukras’ and fill up my bowl with the milky syrup mixture. Cream & cardamom are the most heavenly combo! 

rasmalai shortcake, diwali cookie box

rasmalai shortbread cookies

For the actual cookie, we used a simple 3 ingredient shortbread cookie recipe from The Comfort of Cooking blog, the real beauty of this cookie is the rasmalai glaze. You have two options for the glaze – make your own, or just buy an order of rasmalai from a local sweetshop! You only need 2-3 tbs of the syrup for this recipe, so buying it might be the easier option. 

[wc_fa icon=”heart-o” margin_left=”” margin_right=”” class=””][/wc_fa] Rasmalai Shortbread Cookies

The key is to a good rasmalai shortbread is making sure the syrup is flavourful. Make sure you give it a taste before dipping. If it’s weak on cardamom flavour you can add some crushed cardamom or cardamom powder. We bought the rasmalai from a local restaurant and it was perfectly flavoured!

rasmalai shortbread cookies

rasmalai shortbread cookies

Rasmalai Glaze:

1 cup icing sugar
2-3 tbsp rasmalai (liquid only)*
1/2 tsp vanilla extract

Mix all the ingredients together to create a glaze. You want it to be a medium consistency, so it coats the cookies but doesn’t create a thick heavy layer. We made ours thin enough that you could double-dip if you wanted a thicker coat. I really preferred the look of cookies that were dipped once left to dry a couple of minutes and then dipped again. 

rasmalai shortbread cookies

Shortbread Cookies:

1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour

DIRECTIONS: via The Comfort of Cooking Blog
 rasmalai shortbread cookies

Once the cookies are baked and cooled, dip 1/4 to 1/2 of the cookie in glaze. If you feel like the coverage is thin, let them dry for a minute or two and then re-dip. You can also sprinkle some crushed pista over the cookies before the glaze dries. 


These are the second cookies in our Diwali Cookie Box series. You might also like to check out the Diya Shaped Sugar Cookies.



1 Comment

  1. October 7, 2019 / 6:03 am

    Love the idea of incorporating the rasmalai flavor. Will definitely give this a try!

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