Ragi Halbai/Fingermillet & Coconut Halwa

Halubai or Halubai, this sweet is quite popular in Udupi,Mangalore and Malnad regions of Karnataka for festivals or celebrations. Often made with rice, jaggery and coconut, this sweet can be prepared well with Semolina aka Rava and Fingermillet aka Ragi. I have already tried making this Halubai with Semolina and you can find here for an another event. And my today's post is going to an another version of Halubai cooked with a millet which is quite interesting and healthy to add in our diet. I have been cooking with ragi flour aka fingermillet flour for a while. I do add them in my parathas, in most of my bakes and not to forget that this millets have their own place in my pantry. Healthy and definitely a nutritious millet to add often in our weekly diet, this millets are one of my favourite. However this millets are used for making many traditional village style sweet dishes like ragi jaggery adai, simli etc.. Coming to my today's Halubai, its a must to try as this sweet is definitely a delicious one.

Rava Halbai/Halubai/Semolina Halbai

Halbai or Halubai is a sweet dish from Karnataka which is literally known as rice halwa or rice cake as this dish is usually prepared with rice, jaggery and coconut with ghee. This sweet is prepared during Nagara panchami festival and its quite a healthy sweet to indulge without any fuss. Halbai is  often made in Udupi, Mangalore and Malnad region of Karnataka for a festival or celebration. Halbai is quite a delicious sweet which ressembles quite like burfi which is dangerously addictive. Though Halbai is traditionally made with rice, even rice flour, ragi and semolina can be used to give an another variation to this ultimate sweet. Since fresh coconut and jaggery is used in this sweet, trust me you cant just stop with a slice of this ultimate sweet. As i told earlier, traditionally this dish is prepared with a grounded rice-coconut paste and jaggery syrup, once cooked until they turns thick, this sweet is poured on a grease plate. Later, slice the halbai and serve. But my today's post is completely prepared with chiroti rava, yes its quite an easy and tasty version of halbai.

Peanut Poli/Shenga Holige/Ground Nut Sweet Paratha

If you love sesame seeds and jaggery poli, then you will seriously enjoy this peanut poli. Its one of the easiest sweet paratha aka poli to prepare for any special occasions to serve and enjoy with your loved ones. No need of making syrup or stirring the filling. Just grind the roasted peanuts with grated jaggery  along with whole cardamom pods, your filling is ready to make some dangerously addictive protein rich holige. This poli is also from Northern Karnataka where this kind of interesting holige are quite famous, and these sort of sweet parathas have their own place especially in Diwali feast platter.

Sajjaka Holige/Rava Obbattu/Semolina Poli

My today's post is from Northern part of Karnataka, this rava obbattu aka Sajjaka holige is quite popular there. Prepared with a simple rava and jaggery stuffing, this sweet flatbread will definitely please anyone's sweet tooth. And this sweet is made during the Dusshera/Dasara festival season. With a simple wheat chappathi dough, i prepared quickly this sweet poli and this dish tastes absolutely fabulous to enjoy with a mug of spiced black tea.

Thengai Poli/Kayi Holige/Coconut Jaggery Sweet Paratha

This week is going to be some delicious sweet flatbreads with different stuffings. Yes i picked Sweet flatbreads as theme for this week's blogging marathon. Poli/Holige is a Indian sweet flatbread which calls for channadal-jaggery stuffing. Though channadal stuffing is a quite popular stuffing for making some polis, many different versions of polis do exists. One of the popular poli after Puran poli aka channadal stuffing poli is this Thengai poli. Freshly grated coconut, once grinded with jaggery and cooked for few minutes makes this fantastic polis.

Badam Puri/Sweet Almond Puri/Badam Poori

Badam means Almonds, this nuts are very rich source of many nutrients, though they are rich in fat, they can be eaten raw. Indian cuisine are loaded with many almond based ultimate dishes. And my today's post is definitely an another tremendous sweet treat which you should surely give a try yourself at home to please your sweet tooth.These badam puri is one of my family's favourite which my grandma never fail to prepare during Diwali festivals. Easy to prepare, this sweet badam puri calls for simple ingredients. Almond paste is added to maida, rice flour to form a soft dough, hence this sweet dish is called Badam puris. These triangular puris fried in medium flame drenched in sugar syrup makes this ultimate Badam puri.

Manglore Buns/Banana Pooris/Fried Banana Buns

Have you ever tried your hands in making pooris aka buns with banana, then you should have a look to this puffy beauties. Mangalore Banana buns are quite famous  in both Udupi-Manglore, though these buns are popularly called as Mangalore buns. Its an excellent evening tea time snack prepared with over ripen bananas along with both wheat flour and all purpose flour or else just with all purpose flour. A delicious pooris to give a try if you have some overripe bananas sitting in your fruit baskets. Trust me these puris are extremely spongy and puffy.

Pudhina Soppu Tambli/Mint Leaves Sour Curry

Tambli is a uncooked, blended sour curry served along with cooked rice, this dish is well known in Karnataka/Konkani/Udupi cuisine. This sour curry is served at the very beginning of a meal as this dish is believed to cool the body. In many Kanndigas home, sambar and rasam can be replaced very well by this sour curry during summer. Actually tambli ressembles very much like both raita and coconut chutney, yes this dish is simply prepared with a spiced coconut paste and yogurt.South Indian knows that anything cooked with coconut paste or blended with coconut tastes fabulous as well as anything mixed with yogurt tastes good. No wonder this dish tastes too delicious as these two ingredients blended together to make this tambli. Tamblis can be prepared with anything and the list is endless.

Kasuri Methi & Avarekalu Pulao/Hyacinth Beans & Dry Fenugreek Leaves Pulav~~My 3000th post

Am so happy to say that this post mark a milestone, yes my today's post is 3000th post. This is not possible without all your encouraging words and your huge support. Thanks to each and everyone for being a part of my virtual culinary journey.Thanking you all from my bottom of my heart for pulling me to keep my blog alive during many crucial moments i have faced during all these years of blogging.

How about having this flavorsome kasuri methi and hyacinth beans pulao for your lunch or for dinner?. I love one pot meal very much, i dont forget to make them quite often. I got a packet of frozen green hyacinth beans from Indian grocery recently. Since i want to make a pulao with those frozen hyacinth beans i couldnt resist myself to make this Kasuri methi Avarekalu pulao.This one pot meal smells absolutely fabulous coz of the spice masala paste and obviously coz of the aromatic dry fenugreek leaves aka kasuri methi.This pulao makes an excellent Sunday special meal when served along with hard boiled eggs and onion raita.

Davanagere Benne Dosa - Karnataka Special

Karnataka, this state is in Southern part of India  located in the Deccan plateau. This state have many cultural heritage and this reflects in their cuisine and foods. Obviously this state have a diversity and amazing food culture which is very much in variety.Karnataka cuisine is a mix of both vegetarian and non vegetarian cuisine,while pure vegetarian meal is popular in and around. People living in the coastal areas enjoy seafoods. The cuisine Udipi,Malenadu,Kodagu, Mangalorean and Navayath form the part of Karnataka cuisine. Rice is the staple food here, but rotis with wheat, jowar and ragi are consumed very much in northern parts of this state.Sesame and groundnut oil are common cooking oil in this state, eventhough people living in coastal area of Karnataka use coconut oil,some coastal Mangalorean cuisine is influenced by the Goan cuisine, thus they use coconut milk abundantly in their cuisine.

Mangalorean cuisine are spicy in nature, pancakes, rice rotti,kori rotti,neer dosa,sannas are popular dish here while sandige, avalakki and talipittu are quite famous in Malenadu cuisine. Udupi  cuisine is strictly vegetarian,onions and garlic are totaly avoided in this cuisine, one cant resist to their masala dosa and the sambar,rasam,pickles, drycurries are special delicacies of this cuisine. Kodagu cuisine is quite an opposite cuisine when compared to the other cuisines of Karnataka, its has so many non vegetarian delicacies like pork curry,chicken curry. While in North Karnataka, rottis prepared with wheat and jowar are quite popular, people of this part make varieties of rotis and they serve it with palya, usli etc.Desserts plays an important role in this cuisine, famous sweets like Mysorepak, chirotti,obbattu,payaa,poppyseeds payasa are very common in this cuisine. For my today's post, i chosed this crispy butter dosa from the city Davanagere in Karnataka. Benne dosa means butter dosa, this dosa is made with a dosa batter but with lots of butter. The side dishes served usually with this butter dosa is a special chutney with some whole spices and grated coconut alongwith potato masala, both tastes awesome with this crispy dosas and we loved it very much.

Goli Baje|Mangalore Bajji|Goli Bajje - A Mangalore Special

When the weather is down or rainy, seriously i love to munch some fried beauties for my evening snacks with a cup of masala chai. When i came to know that am the host of this month's South Vs North Challenge, an event created by  Divya Pramil of You Too Can Cook, i know i'll be preparing a deep fried evening snacks.  The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (food bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India).Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team. Am very much happy to say that i got an immense opportunity to challenge again  the opposite Northern team for this month on behalf of Southern team. I have to say a big thanks to Divya for giving me this opportunity again after challenging the opposite team with one of my grandma's signature dish, the famous Chettinad Pakoda Kuzhambu few months back.

Coming to today's recipe, instead of making Tamilnadu foods i picked this addictive snack food from Mangalorean cuisine.Goli Baje or Goli Bajje, is a famous deep fried snacks which is quite popular in South Canara. This tea time snacks sound almost like Tamilian's Urad Dal bonda but this goli bajje are quite easier than urad dal bonda. With simple ingredients this deep fried beauties are prepared without any hassle.No grinding, no soaking and no onion or garlic, yes this Mangalore bajjis goes for an easy breezy preparation. Traditionally this bajjis are served with coconut chutney but somehow i love mine with ketchup, however this bajjis doesnt even need any side dish.

Maddur Vada

Successfully i finished my two weeks of long marathon with interesting theme,i went for baked dishes for the first week and regional dishes for the second theme. Do you want know about my third week's theme, its going to be street foods/condiments/Misc/Recipeless posts. Seriously i love the themes for this long marathon and believe me i was struggling for a while to decide the recipes under this theme, finally i came to a decision to cook just streetfoods and condiments, some of recipes under this theme pulled me to think sometimes beyond my limit.

For the first day of this week's blogging marathon, i have to cook with 'M' as starting letter either under street foods or condiments. Initially i wanted to make mayonnaise at home,but somehow i prepared this fantastic street food from Karnataka called Maddur Vada, this vada is quite famous if you have travelled towards Mysore from Bangalore. Maddur vade is a type of snack or vada, which took its name from a town called Maddur in Mandya district of Karnataka. This vada is prepared simply with maida,rice flour and semolina with few more easy ingredients.Whenever we travel through train from Bangalore to Mysore,my dad never fail to get these crispy snacks. This post makes me nostalgic and am missing travelling like earlier in trains here.

Hurali Chutney/Horsegram Chutney

South Indian cuisine have varieties of chutneys and i cant imagine having my breakfast dishes like idlies or dosas without chutneys. Obviously i do prepare variety for chutneys while i was searching for a different healthy chutney i came to know about this hurali aka horsegram chutney through one of my friend who lives in India, she told that one of her aunt who lives in Bangalore shared her an interesting chutney with horsegrams. Obviously i asked her for the recipe and she was kind enough to share her version of this chutney.

Since this chutney is well known in Karnataka,obviously it falls under the Regional foods. Also this dish name starts with 'H',so i prepared this chutney few months back to make a post for this long blogging marathon. Honestly i have fallen in love with this chutney, we enjoyed thoroughly with rice and dosas for our lunch and dinner. Horsegram have many nutritional value and this wonderful beans is very much advised to dieting peoples and very much good for diabetic persons.This chutney is a keeper and am preparing this dish quite often to add nutritious horsegrams in our diet.Sending to Srivalli's Side dish Mela.

Kodubale~~IC Challenge

Kodubale, the famous ring murukku this is how we call it. Kodubale is our this month's Indian Cooking Challenge and Valli shared two recipes of this kodubale, one is from Suma's space and the another one from Latha's space. I chosed Lathamma's recipe coz of peanuts, as i ran out of them i couldnt able to do Suma's version. I'll making her version soon as everyone at home enjoyed munching these cuties.Coming to this kodubale, this is a quite famous snacks in Karnataka eventhough Andhralites shared almost a same murukkus called chegodilu, we have already tried for Indian cooking challenge and you can see them here.

While am rolling the dough, my lil one was very curious and helped me to roll some, he just loved it and very much proud of rolling these kodubale. He couldnt stop himself calling his grandparents saying that he rolled perfectly these ring murukkus.Yep kids will definitely have fun and those lil hands will help you very much while making this murukkus. Dont forget to ask them to help you, that too if you are preparing kodubale in huge quantity.With a wonderful coconut flavour and crispiness, these kodubale are quite addictive.

2cups Rice flour
1/2cup All purpose flour
1/2cup Wheat flour
1/2cup Roasted gram flour/pottukadalai maavu
1/2cup Dessicated coconut or kopra
1/4tsp Asafoetida powder
1tbsp Ghee
Salt
1tsp Chilly powder
Oil for frying

Dry roast the dessicated coconut and grind as fine powder.

Also dry roast both the all purpose flour and wheat flour in simmer until they turns slightly golden brown.

Now take the flours, coconut powder, asafoetida powder,ghee,salt and chilly powder in a large bowl.

Gradually add the water and turn as a soft dough.

Take a small ball from the dough and roll as a log. Join both the ends to form a ring.Continue the same process until the dough gets finished.

Heat the oil for frying in medium flame,dont put the flame in high.

Gently drop the rolled kodubale to the oil, fry them in small batches until the kodubale gets well fried.

Drain the excess of oil with a paper towel and store in an air tightened box.

Enjoy with a cup of masala tea.

Pineapple Gojju

Gojju is a kind of curry prepared in most of the Kannadiga's home, they prepare variety of  gojju with any kind of veggies.One among those gojju is pineapple gojju, this gojju have its important place in wedding lunch. Its quite a dream for me to prepare this authentic dish from Karnataka. When Radhika paired me for this month's Bloghop Wednesdays with Nagashree of Sattvaa, immediately i got hooked to her pineapple gojju eventhough she have numerous dishes i wanted to give a try. Thanks to Nagashree for sharing this fingerlicking gojju, oh boy even my teddies loved it.

I was surprised and shocked when i saw when they started relishing this gojju with their rotis.This gojju came out super creamy and fabulously delicious with wonderful flavours in it. This gojju goes for a simple preparation, with less ingredients and gets ready very much easily and quickly. If you like your curry mildly spicy,sweet and sour, this pineapple gojju is for you.Sending to Celebrate-Olympic Games guest hosted by me & to Ramadan Friendly Recipes.

2cups Ripe pineapples (cubed)
2tbsp Grated coconut
1tsp Jaggery
Salt
Oil

To roast:
1tbsp Urad dal
1tbsp Sesame seeds
8nos Fenugreek seeds
Few curry leaves
1inch Tamarind piece
6nos Dry red chillies
Oil

Heat oil in a pan, roast all the ingredients given under the list 'to roast' until a nice aroma comes out,keep aside and let them cool completely.

Now grind the roasted spices and coconut together with enough water as smooth paste.

Heat enough oil in a kadai, fry the curry leaves and grounded masala for few seconds, add enough water to adjust the consistency of the gojju, now add the jaggery,salt and bring it to boil.

Finally add the pineapple pieces and let it boil for few minutes, put off the stove.Let this gojju stand for an hour before serving.

Serve this gojju with rotis or rice.

Rajma Vangibhath

After bisi bele bath, my all time favourite one pot meal is this vangibhath. I can survive for many days with these both dishes, i dont even need any side dish for having this both dishes anytime. I always have few homemade spice powders in my pantry,i usually prepare most of my dishes with those homemade spice powders. I do prepare quite often vangibhath and bisi bele bath spice powder eventhough i love this MTR vangibhath spice powder.As i told earlier, i picked this MTR vangibhath powder during our vacation last year in India,i prepared already twice vangibhath with this store bought powder with eggplants, they came out super delicious and i wanted to prepare something different with legumes and eggplants to give a twist to this usual vangibhath. Immediately i choosed rajma for making this vangibhath, both rajma and eggplants together works out terribly awesome and we loved having this super flavourful vangibhath for our lunch simply with potato chips.

Obviously with this store bought vangibhath powder, your vangibhath will gets ready super quick and its quite helpful to cook up easily this vangibhath quite often even if you very much busy with other stuffs.Just add any sort of legumes and veggies to give a twist to this usual vangibhath.Do check the other marathoners running this 17th edition of blogging marathon here.

3cups Rice (cooked)
2cups Eggplants (cubed)
1cup Rajma (cooked)
1tbsp Tamarind paste
3tbsp MTR vangibath powder
2tbsp Dessicated coconut or copra
2tbsp Oil
1/2tsp Mustard seeds
1tsp Channa dal
1tsp Urad dal
2nos Dry red chillies
Few Cashewnuts pieces
Few Curry leaves
Salt

Heat enough oil, let fry the mustard seeds,channadal,urad dal and dry red chillies,now add the cashewnuts and curry leaves and fry until the nuts turns brown.

Now add the cubed eggplants,cook for few minutes until the veggies shrinks a bit, immediately add cooked rajma, tamarind paste,vangibath powder,salt and cook everything in simmer until the oil gets separates.

Finally add the cooked rice,dessicated coconut and toss everything gently until everything gets well mixed.

Serve hot with chips or fryums.

Pathir Pheni

Happy Pongal,Happy sankranthi  and Happy Lohri wishes to my readers and friends..For this month's Indian Cooking Challenge, we landed to Karnataka and prepared one of their special Pathir pheni, usually this pheni are called as chiroti at our place which my mom prepare usually with maida flour, while going through the original recipe shared by Harini of Tamalapaku these phenis are prepared with fine semolina/rava which sounds quite interesting for me..I tried this pathir pheni few days back just by grinding the usual rava as fine powder and prepared this incredible Karnataka's special sweet, thanks to both Srivalli and Harini for sharing this flaky and super addictive pheni,we just loved it..I prepared already twice these phenis and everytime they gets vanished very much quickly, once these phenis are ready to enjoy i simply rolled them over the powdered sugar instead of sprinkling while serving as per the original recipe went for and conserved them in an air tightened box, my teddies just loved it..Sending to Ramya's ABC-Desserts..

1cup Rava.Semolina (grounded as fine powder)
4tsp Ghee (should be solid,dont melt it)
2tsp Rice flour
Salt
Powdered sugar
Water to knead
Oil for deepfrying

In a bowl,mix the powdered rava,2tsp ghee,salt and mix well to turn as crumb like texture, knead everything as smooth dough with enough water,cover the bowl with a cloth and keep aside for an hour..

Meanwhile beat together the ghee,rice flour, as a smooth paste..pinch the dough as 4-5balls,roll them as thin puris, apply enough rice-ghee paste to the rolled puris, place one over another rolled puris, makes as a layer, i used five rolled puris..roll the layered puris as a log, cut the log into 1inch pieces, and roll out each piece as thin puris..keep them cover and repeat rolled the other pieces as thin layered puris..

Heat oil for deepfrying, fry each puris until they get fried,take care not to change the colour..Drain the fried puris with a paper towel..

While serving sprinkle enough powdered sugar and serve it with badam milk..

Quinoa Bisi Bele Bath

If you are a die hard fan of BBB aka Bisi bele bath, you will definitely love this super healthy quinoa bisi bele bath..Serve it warm with some potato chips, whoever says no to quinoa will definitely finish the whole plate in few minutes, with loads of colourful veggies and toor dal this BBB tastes simply delicious, a comforting food for peoples like me..Quinoa in bisi bele bath gives a fabulous nutty flavour which was quite filling when served either for lunch or for dinner, a wonderful dish for people who are willing to skip rice in menu..After trying out BBB with Bulgur & Broken Wheat, i couldnt stop myself to make some BBB with one of my favourite grains,the famous Quinoa..Everyone at home loved this complete one pot meal and enjoyed a lot with potato chips, prefect side dish to serve along with this BBB..

2cups Quinoa
1/2cup Toor dal
2cups Mixed diced veggies (carrot,beans,peas,zucchini,potato,chow chow,brinjal)
1/2cup Tamarind extract
Salt
Oil
2nos Bay leaves
2nos Dry red chillies
Few curry leaves
1no Onion (chopped finely)
2nos Tomatoes (chopped)
Few chopped coriander leaves

Bisi Bele Bath Powder:
2tsp Channadal
1tsp Urad dal
2no Cinnamon stick (small pieces)
3nos Cloves
1/2tsp Fennel seeds
1/2tsp Poppy seeds
1no Cardamom
2tbsp Coriander seeds
5nos Dry red chillies
Few curry leaves
1/4tsp Fenugreek seeds
3tbsp Dessicated coconut

Heat few drops of oil, fry all the ingredients given under the list for the spice powder,one by one until a nice aroma comes out,cool and grind as fine powder..

Wash the quinoa and dal together and keep aside...Heat enough oil in a pressure cooker,add the bayleaves,dry red chillies, curry leaves,fry them... now add the chopped onions,chopped tomatoes,cook until the onions turns transculent and tomatoes turns mushy,immediately add the veggies,salt and sauté for few miutes..now add the tamarind extract,bisi bele bath spice powder, a cup of water, cook everything for few minutes..

Stir in the washed quinoa and dal to the cooking veggies,finally add 5 cups of water,close the pressure cooker and cook for upto 2 whistles,add the chopped coriander leaves to the bisi bele bath,give a stir..Bisi bele bath should be watery,but  once cooled they will turn thick..

Enjoy  BBB with chips,fryums or papads..

Vegetable Masala Sandwich - Iyengar Bakery Style

I fond always for bread sandwich especially vegetable masala sandwich, the famous sandwich we get from Iyengar bakery..I love these delicious,spicy sandwich with loads of veggies, its always been my favourite evening snack and recently my teddies favourite dinner...We love this fantastic sandwich anytime of the day and they gets ready very quickly and indeed a filling sandwich to enjoy without any hesitation...Since this sandwich goes for variety of veggies for filling, personally its quite a best way to feed my picky eaters easily...Usually this sandwich goes for a toasted bread slices topped with the vegetable masala..You can either prepare them as a open sandwich or with two toasted bread slices, the choice is urs..Needless to say this sandwich suits super prefect to carry for picnics, lunch box menu or else prefectly as an appetizier for a party menu..

8nos Bread slices
Butter (for toasting the bread)
1no Onion (big &chopped)
1no Tomato (chopped)
1/2cup Carrots (grated)
1/4cup Capsicum (chopped)
1/4cup Cabbage (chopped)
1tsp Garam masala powder
2tsp Green chillies (chopped)
1/2tsp Red chilly powder
2tbsp Coriander leaves (chopped)
Salt
Oil

Heat oil in a pan, fry the green chillies and add the chopped onions, saute until the onions turns transculent, add the grated carrot, chopped cabbage, chopped capsicum and chopped tomatoes, salt and garam masala powder, saute for few minutes in simmer, finally add the red chilly powder,cook for while,finally add the chopped coriander leaves and put off the stove..

Melt the butter in a pan, toast the bread slices one by one, now gently spread the already prepared vegetable masala over a toasted bread slices and cover the masala with an another toasted bread slices and serve..Check out my other buddies running blogging marathon here...

Iyengar Bakery Khara Biscuits - Karnataka Special ~~IC Challenge

Our this month's Indian Cooking Challenge was these addictive, flavourful Karnataka special Iynegar Bakery Khara biscuits...Actually when Champa shared this wonderful biscuits in her space, immediately i bookmarked it to prepare them later, but when Srivalli announced the same khara biscuits for this month's challenge, i was quite surprised and definitely very much excited to try out these fabulous biscuits..These marvellous biscuits tastes super delicious, very flavourful and simply a prefect snack to enjoy with a cup of tea, i have already tried twice and everytime these biscuits vanished easily within few minutes, my teddies enjoyed this biscuits with cream cheese and they just loved it..I have to say a big thanks to Srivalli and Champa for making this month's challenge more interesting and flavourful...

2cups All purpose flour

6tbsp Butter

4tsp SUgar

1tsp Salt

2tsp Green chillies (chopped)

2tbsp Coriander leaves

3tbsp Yogurt

Preheat the oven to 325F, line baking sheets over a baking tray and keep aside...In a bowl, take the flour,salt and keep aside..In an another bowl, beat the butter and sugar together until they turn creamy, add the yogurt and beat for few seconds, now add the dry ingredients and mix slowly with ur hands, add the chopped coriander leaves, chillies, turn everything as a stiff dough..

Roll the dough as a thick disc, cut the dough with a cookie cutter and place them over the already prepared baking sheets and bake for 20-25minutes, let it cool completely..

Stay fresh for 4days if any leftover but these biscuits are very very addictive..