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.

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.