
Supplies
- Thandai masala
- 1 tbsp dry rose petals
- 1 tbsp poppy seeds
- ½ tsp nutmeg powder
- 2 nos star anis
- 1 tsp clove
- 1 tsp fennel seeds
- ¼ tsp cinnamon stick
- 1 tsp green cardamom
- 1tsp black peppercorns
- ¼ tsp saffron
- 2 tbsp almonds
- 2 tbsp cashew nuts
- 2 tbsp pistachios
- Cookies batter
- 1 cup unsalted butter
- ½ cup sugar
- 1 tsp vanilla essence
- 1 ¼ cup refined flour
- 3 tbsp thandai masala
- ¼ tsp salt
- ½ cup white chocolate chips
- 1 tbsp chopped pistachios
- 1 tbsp dry rose petals
- 1 tsp coconut oil
- 1 tsp milk
- 1 cup melted white chocolate
- Pistachio
- Rose Petals
Steps
- In a pan add all thandai ingredients and toast well.
- Then grind it to a fine powder.
- Keep aside.
- In a bowl add butter and sugar vanilla essence and cream together properly.
- Add flour thandai masala and other ingredients to it and mix well.
- Make a dough by hand and keep in the fridge for 30 to 45 mins
- Take it out roll it out.
- Cut it with a cutter.
- Again keep in the fridge for 10 min
- Bake at 170°© for 10-12 min.
- Remove it cool it out.
- Deep ¾ part of cookies in melted white chocolate sprinkle some pista and rose patel on it.
- Rest it till set.
- Serve.