Eggless Thandai Cookies Recipe
A delightful fusion of traditional Indian flavors, these Eggless Thandai Cookies combine the aromatic essence of thandai spices with the buttery richness of cookies. Perfect for celebrations like Holi or as a unique snack, these cookies bring together almonds, fennel, cardamom, and rose water for an unforgettable treat.
| Recipe Details | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Total Time | 80 minutes |
| Servings | 6 |
| Cuisine | Indian |
| Course | Snack |
| Diet | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Baking Soda | 1/8 teaspoon |
| Salt | 1 pinch |
| Caster Sugar (powdered) | 1/2 cup |
| Butter | 1/2 cup |
| Corn Flour | 1 tablespoon |
| Thandai Masala | 1/4 cup |
| Rose Water | 2 tablespoons |
| Pistachios (for garnishing) | 1 tablespoon |
| Almonds (lightly toasted) | 1/4 cup |
| Whole Black Peppercorns | 12-14 |
| Poppy Seeds | 1 tablespoon |
| Fennel Seeds (Saunf) | 1 tablespoon |
| Cardamom (Elaichi) Pods/Seeds | 1/2 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | 29 g |
| Protein | 4 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugars | 12 g |
Instructions
-
Prepare the Thandai Masala
In a wide pan over medium heat, lightly dry roast the almonds, poppy seeds, whole black peppercorns, fennel seeds, and cardamom pods for a few minutes, until aromatic. Set aside to cool. Once cooled, grind the mixture into a fine powder. This homemade thandai masala is the aromatic foundation for your cookies. -
-
Mix the Dry Ingredients
In a mixing bowl, sift together the all-purpose flour, cornflour, baking soda, salt, and the freshly ground thandai masala. This ensures that all the dry ingredients are well-incorporated and the cookies will have a balanced flavor. -
Cream the Butter and Sugar
In a separate bowl, use a hand mixer to cream the butter and powdered sugar on medium speed until the mixture is smooth, creamy, and fluffy. -
Combine Ingredients to Form Dough
Gradually add the flour mixture into the creamed butter and sugar, folding it in gently. Add the rose water to the dough for a fragrant floral touch, which complements the spices. Mix everything until it comes together to form a soft cookie dough. -
Chill the Dough
Divide the dough into two portions, wrap each portion in cling film, and refrigerate for at least one hour. Chilling helps the dough firm up, making it easier to roll and shape later. -
Roll and Shape the Cookies
Preheat your oven to 180°C (350°F). Once chilled, remove the dough from the refrigerator and, using a bit of flour on the rolling surface, roll each portion to about 1/4-inch thickness, or as per your preference. -
Cut Out the Cookies
Use a cookie cutter to cut the dough into your desired shapes. Arrange the cookies on a greased baking tray, leaving about 1/2 inch of space between each to allow for slight spreading during baking. -
Garnish
Sprinkle a few pistachio slices on top of each cookie for added color, texture, and flavor. -
Bake
Bake in the preheated oven for about 10-12 minutes, or until the edges begin to turn a light golden brown. Keep an eye on them to prevent over-browning. -
Cool and Store
Remove the cookies from the oven and transfer them to a wire rack to cool completely. They will firm up as they cool. Once cooled, store them in an airtight container to maintain freshness. -
Serve
Serve your Eggless Thandai Cookies with hot masala chai or alongside savory snacks like Pan Fried Onion Pakoras for a deliciously festive treat!
Tips
- For an even richer flavor, prepare the thandai masala a day in advance to allow the spices to meld.
- Adjust the rose water to taste; start with 1 tablespoon if you prefer a milder floral hint.
