Name: Eggless Thandai Cookies
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Ingredients: 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)

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!

Course Dessert

Cuisine Indian

Prep Time 1 hour 15 minutes

Cook Time 15 minutes

Total Time 1 hour 30 minutes

Servings 18 -20

Author Recipe adapted from Culinary Xpress

Ingredients

Thandai Masala

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

Cookies

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

Instructions

Thandai Masala

Lightly dry roast the almonds, melon seeds, poppy seeds and fennel seeds. Once cool, grind to a fine powder along with the cardamom and peppercorns.
Store in jar.

Cookies

In a bowl sift together the plain flour, cornflour, baking soda, salt, and ¼ cup of thandai masala.
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.
Shape the dough into a log and wrap it in plastic wrap. Refrigerate for 1 hour.
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.