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Diwali Offers

Eggless Mini Almond Oat Pies with Rabri Saffron Cream

Festive little bites to herald in the holiday season with flavors that are sure to please. These mini pies are whole grain, eggless and full of good flavor. Bake them and serve them just as sans the cream to feed the cookie monster at home. Use a good quality cookie tray like the KitchenAid Cookie Sheet for even baking results.

Make them special for the festive season bakes as petite mini pies, smothered in an indulgent rabri saffron cream. The KitchenAid 6-Cavity Pie Pan with removable bottoms is the sweetest creation ever. Versatile and good quality, the bakeware offers perfect sized treats for gifting and serving during the festive season.


Total time : 20 minutes

Serves 24 cookies, 20-24 mini pies, 18 mini pies & 1 X 3″ tart shell



KitchenAid Stand Mixer

– KitchenAid Cookie Sheet

KitchenAid 6-Cavity Pie Pan with removable bottoms

KitchenAid Utility Whisk




(Dry mix)

– Flour: 100g
– Oats: 75g
– Almond meal: 75g


(Wet Mix)

– Butter, (room temperature): 100g
– Corn syrup: 1 tablespoon
– Brown sugar: 100g
– Baking soda:  1/2 teaspoon
– Boiling water: 2 tablespoons



– Low fat cream, (chilled): 200ml
– Clarified butter/ghee, room temperature: 25g
– Rabri {packaged}: 80g
– Icing sugar {as per taste}: 30g
– Generous pinch saffron

– Almond flakes and saffron for garnish



– Preheat oven to 140C

– Place dry ingredients in bowl of KitchenAid Stand Mixer with paddle attachment.


– Place butter, corn syrup and brown sugar in measuring cup and heat 1 min in your microwave.

– Stir soda into boiling water, and stir into butter mix. With paddle attachment, gently pour wet mix over dry mix at low speed until dough comes together.


– Place about 1 heaped tablespoon into each cavity of the 6-Cavity Pie Pan with removable bottoms {same amount for a cookie}.

– Bake for 30 minutes until golden brown and firm to touch.


– Let is cool completely on your Cookie Sheet, then frost.




– Whisk the cream, clarified butter/ghee, rabri, saffron & sugar on high speed until medium-stiff peaks form. Top while pies are in the tin. Leave to set for a couple of hours.

– Garnish with saffron strands and almond flakes.


– Chill until ready to serve.


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