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
- In a mixing bowl, add 35 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
- Soak for 30 minutes.
- 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.
- 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.
- In a another mixing bowl, add 100 grams, 100 grams powdered sugar and mix well.
- Then, add soaked saffron milk, 1 teaspoon rose water, prepared thandai powder and mix it well to combine.
- Refrigerate for 15 - 20 minutes.
- Now, in a mixing bowl, add prepared thandai powder, 1 tablespoon rose petals and mix it well, keep a side.
- Divide the dough into 2 equal parts. Then roll each part to form a log,
- Then, Roll log into prepared rose petals mixture.
- Now, Cut it into small pieces.
- Place it on a baking tray.
- Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes.
- Serve.
