• Thandai Cookies
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INGREDIENTS


Thandai Cookies

 

Servings - 2 - 3

 

INGREDIENTS

Warm milk - 35 milliliters

Saffron - 1/4 teaspoon

Almonds - 45 grams

Cashews - 30 grams

Fennel seeds - 1 tablespoon

Black peppercorns - 1/4 teaspoon

Poppy seeds - 2 teaspoons

Green cardamom - 1 teaspoon

Dry rose petals - 1 tablespoon

Saffron - 1/4 teaspoon

All purpose flour - 200 grams

Baking powder - 1/2 teaspoon

Dry rose petals - 1 tablespoon

Butter - 100 grams

Powdered sugar - 100 grams

Rose water - 1 teaspoon

 

PREPARATION

  1. In a mixing bowl, add 35 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
  2. Soak for 30 minutes.
  3. In a blender, add 45 grams almonds, 30 grams cashews, 1 tablespoon fennel seeds, 1/4 teaspoon black peppercorns, 2 teaspoons poppy seeds, 1 teaspoon green cardamom, 1 tablespoon dry rose petals, 1/4 teaspoon saffron and blend it to a smooth powder.
  4. In a another mixing bowl, add 200 grams all purpose flour, 1/2 teaspoon baking powder, blended mixture, 1 tablespoon dry rose petals and mix it well.
  5. In a another mixing bowl, add 100 grams, 100 grams powdered sugar and mix well.
  6. Then, add soaked saffron milk, 1 teaspoon rose water, prepared thandai powder and mix it well to combine.
  7. Refrigerate for 15 - 20 minutes.
  8. Now, in a mixing bowl, add prepared thandai powder, 1 tablespoon rose petals and mix it well, keep a side.
  9. Divide the dough into 2 equal parts. Then roll each part to form a log,
  10. Then, Roll log into prepared rose petals mixture.
  11. Now, Cut it into small pieces.
  12. Place it on a baking tray.
  13. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes.
  14. Serve.