Learn how to make delicious Melting Moments Cookies in a kadhai without an oven. These buttery, crunchy, and melt-in-the-mouth cookies are easy to prepare with simple ingredients and make a perfect tea-time snack for the whole family.
Indulge in these super crispy, melt-in-the-mouth 'Melting Moments' cookies made easily without an oven! Coated with crunchy cornflakes, these eggless-optional cookies are perfect for tea-time.
Check off ingredients as you gather them.
In a mixing bowl, add butter and powdered sugar. Whisk them together thoroughly until smooth and creamy.
Add half of the beaten egg (if using), 1 tbsp milk, a pinch of baking powder, and 5-7 drops of strawberry essence. Whisk well until it becomes a smooth, lump-free mixture.
Before mixing the flour, set up the baking station. Place a heavy-bottomed Kadhai on the stove, spread a layer of salt at the bottom, cover it, and preheat on medium heat. (Pro Tip: This salt can be cooled and reused for baking multiple times).
Add the all-purpose flour (maida) to the wet mixture. Gently combine and knead using your hands to form a soft, smooth dough. Ensure it is neither too tight nor too sticky.
Dust your hands with a little flour. Take small portions of the dough and roll them into small lemon-sized balls.
Dip each ball lightly into milk, then roll and coat it thoroughly in the crushed cornflakes for that signature crunchy exterior.
Grease a baking tin or plate with butter and line it with butter paper. Place the prepared cookies on it, leaving some space between them.
Place a stand inside the preheated Kadhai, and carefully set the cookie plate on top of the stand. Cover the Kadhai tightly with a lid and bake on low heat for 20 minutes.
After 20 minutes, carefully remove the cookie tin. Do not touch the cookies immediately as they will be soft. Let them cool completely for at least 30 minutes to become perfectly crisp and set.
These homemade Strawberry Crunch Cookies have a buttery, melt-in-the-mouth center with a crispy cornflakes coating. Baking them slowly in a preheated kadai gives them an oven-like texture without using an oven. Allow the cookies to cool completely after baking, as they continue to crisp up while cooling.
For extra-soft and bakery-style Melting Moments Cookies, ensure the butter is at room temperature before whisking and avoid over-kneading the dough. Let the cookies cool completely after baking, as they become crispier and more delicate during cooling.
Yes, absolutely! Just skip the egg and use a little extra milk (about 1-2 tablespoons) to bind the dough.
Cookies are very soft when hot. Cooling them allows the butter to set, making them crisp and giving them that perfect melt-in-the-mouth texture.
Yes, let the salt cool down completely, then store it in a jar. You can reuse it for baking cakes, cookies, or breads in a kadhai multiple times.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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Hello friends! 🙏 I, Savita Shekhawat, warmly welcome you to my kitchen. Today, I am going to share a simple homemade method that allows you to prepare delicious, natural raisins from fresh grapes right at home—without any adulterants, preservatives, or harmful chemicals. Store-bought raisins often undergo various processes to ensure a long shelf life, whereas homemade raisins are completely pure, nutritious, and full of flavor. If you have grapes at home, do give this easy method a try.
