Kulche Birinji, an Afghan rice cookie that is both delicious and a work of art! Our kids love helping their bobo (grandma) prepare and decorate them before holidays and take great pride in eating the ones they made.
Want to make the most amazing Rice Cookies? Follow our process!
These cookies are often made for special occasions, festivals, and family gatherings, symbolizing hospitality and the sharing of food with loved ones. The use of cardamom, a spice native to South Asia, adds a fragrant and slightly spicy note that is characteristic of many traditional desserts from the region.
The addition of kalonji seeds, known for their slightly bitter and peppery flavor, provides a contrast to the sweetness of the cookie, making it a distinctive and memorable treat. Kulche Birinji is cherished not only for its taste but also for its connection to the culinary traditions passed down through generations, often made by grandmothers and mothers during festive times. This cookie embodies the essence of home-cooked comfort, bringing together simple ingredients to create something truly special.
Tips on Making The Best Kulche Birinji
Accurate Measurement: Ensure that you measure the ingredients precisely, especially the rice flour and powdered sugar. A slight variation in these ingredients can affect the texture of the cookies, making them too dry or overly sweet.
Temperature Control: When heating the Crisco shortening into oil, be careful not to overheat it. The oil should be warm, not hot, to ensure it blends smoothly with the dry ingredients and does not cook the eggs prematurely when added.
Gradual Egg Addition: Add the eggs one at a time, mixing thoroughly after each addition. This will help you achieve the desired dough consistency and color. The dough should be soft but firm enough to hold its shape when formed into balls.
Even Shaping: Take your time to form the dough into uniform balls and flatten them into perfect circles. This will ensure even baking and a professional appearance. You can use a cookie cutter for more precise shapes if desired.
Bake Time Monitoring: Keep a close eye on the cookies as they bake. Since oven temperatures can vary, check them at the 15-minute mark to ensure they don’t overbake. They should be lightly golden on the edges but not browned, maintaining a soft texture inside.
Ingredients
- 4 cups Rice Flour
- 2 cups Powdered Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tbsp Ground Cardomom
- 1 cup Crisco Shortening (heated into oil)
- 7 – 9 Eggs
- Kalonji (Nigella Seeds)
Instructions
1. Add rice flour, powdered sugar, baking powder, baking soda and ground cardamom and mix together.
2. Then add oil. Gradually add eggs to mixture until desired color and consistency is achieved.
3. Form dough into round balls and flatter into perfect circles.
4. Make your designs and add kalonji if desired.
5. Bake at 350 degrees for about 20 minutes.
STORAGE RECOMMENDATIONS FOR AUSH
Airtight Container
Store the cookies in an airtight container at room temperature. This will help preserve their crispness and prevent them from becoming stale. Line the container with parchment paper to separate layers if stacking the cookies. Skroam’s 10 Pack Glass Containers
Cool, Dry Place
Keep the container in a cool, dry place, away from direct sunlight or heat sources. Excessive warmth or humidity can cause the cookies to soften or lose their texture.
Freezing
If you want to store the cookies for an extended period, freeze them. Place the cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. When ready to enjoy, thaw the cookies at room temperature.
Vacuum Sealing for Freshness
For the best preservation, consider vacuum sealing the cookies. This method removes air from the packaging, significantly extending their shelf life while maintaining their freshness and flavor.
FREQUENTLY ASKED QUESTIONS
Rice flour is key to achieving the traditional texture and flavor of Kulche Birinji cookies. Substituting it with another flour, like all-purpose flour or wheat flour, will alter the cookie’s consistency, making it denser and less crumbly. For an authentic taste, it’s best to stick with rice flour.
If you prefer not to use Crisco shortening, you can substitute it with an equal amount of melted ghee or unsalted butter. These alternatives will give the cookies a richer flavor, but keep in mind that the texture might be slightly different, with ghee providing a more traditional taste.If you prefer not to use Crisco shortening, you can substitute it with an equal amount of melted ghee or unsalted butter. These alternatives will give the cookies a richer flavor, but keep in mind that the texture might be slightly different, with ghee providing a more traditional taste.
The cookies are ready when they are lightly golden around the edges but still pale on top. They should be firm to the touch but not hard. Overbaking can result in dry, overly crunchy cookies, so it’s important to monitor them closely, especially in the last few minutes of baking.
Have fun with it! Literally anything you desire!
Want More Great Recipes like this? Here are some of our Go-To Recipes!
Kabuli Palaw, Afghan Brown Rice
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Kulche Birinji
Ingredients
- 4 cups Rice Flour
- 2 cups Powdered Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tbsp Ground Cardomom
- 1 cup Crisco Shortening (heated into oil)
- Kalonji (Nigella Seeds)
Instructions
- Add rice flour, powdered sugar, baking powder, baking soda and ground cardamom and mix together.
- Then add oil. Gradually add eggs to mixture until desired color and consistency is achieved.
- Form dough into round balls and flatter into perfect circles.
- Make your designs and add kalonji if desired.
- Bake at 350 degrees for about 20 minutes.
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