Fudgy, spiced with the best of Indian spices like cardamom and rose petals, it’s one delicious cookie that reminds you of holi with every single bite.

The reason I came up with this cookie recipe is, my kids find thandai a little too heavy. And why not, it’s filled with every possible nut, seed and dry spices that one can think of. Yet i still wanted them to enjoy the flavours of the season. This cookie delivers that. It’s fudgy, gluten free, refined sugar free and eggless.

If you are having a holi party, these would make such lovely treats for your table or as return gifts too. Studded with pretty colours and good for you ingredients, they are the healthiest treats I can think of, with the flavours of the season…

Recipe :

Ingredients : Makes 10 to 12 Cookies

• 1 1/2 cups Ground Almonds
• 1/2 cup Dessicated Coconut
• 1/2 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1/2 tsp Salt
• 2 tsp Corn Starch
• 4 tbsp Dried Rose Petals
• 1 tsp Ground Cardamom
• 1/8 cup Melted Butter
• 1/2 cup Honey

Method :

1. In a bowl add ground almonds, dessicated coconut, corn starch, baking soda, baking powder, salt, rose petals, cardamom. Whisk to combine.
2. In another bowl add the melted butter and honey. Whisk till pale.
3. Add the dry ingredients to the wet, combine till a dough forms.
4. Scoop into cookies and place on a lined baking sheet. Press down the cookie to flatten.
5. Chill in the fridge for 3 hours or overnight.
6. When ready to bake, preheat oven to 170C.
7. Bake for 10 – 12 mins, till edges are crisp and the centre still soft.
8. Allow to cool in the tray for 5 mins. Then transfer to a cooling rack, allow to cool completely.
9. Store in an air tight container or goodie bag.

Notes :

• Melted butter can be replaced with any flavourless oil of choice.
• If the dough is too soft, add ground almonds or dessicated coconut.
• If the dough is dry, add milk of choice, a tbsp at a time till you reach desired consistency.

Happy Holi y'all !!