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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.