Strawberry Fool with Pistachios and Cardamom Short Bread Fingers

Strawberry Fool with Pistachios and Cardamom Short Bread Fingers

Usually my kids like to have creamy desserts, and also when I got to see strawberries in season with street vendor, like to curate a dessert with strawberry. This resulted in my strawberry fool, more creaminess with little crunchiness would pair well and so resulted my Cardamom Pistachios Short Bread Fingers.


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Name looks big and complicated but this dessert gets ready in 30 mins, which feels more heavenly, delicious. More over a perfect dessert for FEBRUARY – Surprise your love with this dessert. Do check out the video link for the right texture and color. Let me share the recipe…

Strawberry Fool with Pistachios and Cardamom Short Bread Fingers

Strawberry Fool with Pistachios and Cardamom Short Bread Fingers


Ingredients:

  • All-Purpose flour / Maida – 1 cup
  • Butter – ¾ cup
  • Sugar – ¾ cup
  • Pistachios (finely chopped) – 12 nos
  • Cardamom powder – ¾ tsp
  • Salt – a pinch
  • Strawberry – 15 nos
  • Sugar for Strawberry fool – ¾ cup
  • Whipping cream – 1 cup
  • Lemon Juice – 1 tsp

Making of Strawberry Fool with Cardamom and Pistachios Short Bread Fingers –

Preparation:

  • Wash and chop the strawberry into pieces, pour a cup of water in a sauce pan, add the strawberries and lemon juice. Leave it to boil.
  • Blanch the pistachios and finely chop them to pieces.
  • Add sugar, give a stir when the strawberries are almost cooked.
  • Cook until it thickens and the strawberries comes to mashing consistency.
  • Beat the whipping cream until it forms soft perks, add the mashed strawberry and fold it well until it blends well.
  • Drop it to a small glass, refrigerate it for few mins.
  • Take a bowl, add the all-purpose flour/maida, butter, sugar and crumble them well with your fingers.
  • Add the blanched pistachios and cardamom powder, knead it well to a ball.
  • Wrap it in a cling film, and refrigerate for 10 to 15 mins.
  • Meanwhile preheat the microwave to 180-degree C.
  • After 10 mins, dust the working platform with all-purpose flour, take a small portion of the dough and roll it gently.
  • Cut them into rectangle (finger shape) and bake it at 180-degree C for 10 mins or until it starts turning golden brown in color.
  • Now take the refrigerated glasses, slide the shortbread fingers, sprinkle little finely chopped strawberries and pistachios.

Serve Chilled.

 

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