Today, Indians celebrate Holi, the festival of spring, also known as the festival of colours. Holi represents the victory of good over evil and the arrival of spring, but for many people it’s also an opportunity to make peace and start afresh. During this time, people play tricks and colour each other with dry powder and coloured water. Like in all festivals, food plays a very important role. People exchange sweets and other Holi delicacies. I have already shared with you the recipe for one of the most iconic Holi drinks – Thandai – made with milk, almonds, fennel seeds, melon seeds, poppy seeds, rose petals, pepper, cardamom, saffron and sugar. It is a very refreshing drink and I love the combination of spices that make up the Thandai Masala. Today I am sharing a Thandai recipe with a twist and I will show you how to make some delicious Eggless Thandai Cookies! I love the nutty and slightly spicy flavour of these sweet cookies… your house will smell so good when you bake them! Enjoy and Happy Holi to all who celebrate!
Eggless Thandai Cookies
Eggless Thandai Cookies - an Indian recipe to celebrate Holi, the festival of colours!
- ¼ cup almonds lightly toasted
- 1 tbsp melon seeds charmagaz, lightly toasted
- 1 tbsp poppy seeds khus khus, lightly toasted
- 1 tbsp fennel seed saunf, lightly toasted
- ½ tsp green cardamom elaichi
- 10 peppercorns
- 125 gms – 1 cup plain flour
- ¼ tsp baking soda
- A pinch of salt
- 65 gms – ½ cup icing sugar
- 100 gms – 7 tbsp butter
- 1 tbsp corn flour optional – if not using, add 1 tbsp of plain flour
- 25 gms – ¼ cup Thandai Masala
- 2 tbsp rose water
- Pistachio crushed, for garnishing
Beat the sugar and butter together until creamy.
Add the flour mix into the sugar and butter mixture and mix well.
Now add the rose water to it and mix well to form a dough.
Cut the log into 0.5 cm – ¼″ slices. Top each cookie with some crushed pistachios (press them down slightly so they don’t fall off).
Bake the cookies on a baking sheet lined with baking paper at 170°C – 340°F for 15 minutes, or until just golden around the edges.
When cooked, let them cool down on the baking sheet for 5 minutes, then transfer them to a wire rack to cool down completely.
Once completely cool, store in an air-tight container.