Ingredients
Method
Prep the Oven
- Preheat your oven to 160°C (320°F). Line a baking tray with parchment paper.
Cream the Fat and Sugar
- In a wide mixing bowl, add the solid ghee (or coconut oil) and jaggery powder.
- Whisk vigorously for 3 to 4 minutes until the mixture turns pale, light, and fluffy. This step is crucial for that melt-in-the-mouth texture.
Make the Dough
- Sift the jowar flour, besan, baking powder, and salt directly into the creamed mixture. Add the thandai powder.
- Gently bring the mixture together with your hands to form a dough. Do not over-knead. If the dough feels too crumbly and won't hold a ball shape, sprinkle 1 to 2 tablespoons of milk and gently bind it.
Shape and Bake
- Pinch off small lemon-sized portions of the dough and roll them into smooth balls between your palms. Slightly flatten the tops.
- Place them on the baking tray, leaving a little space between each.
- Gently press a few chopped pistachios and a rose petal onto the center of each cookie.
- Bake for 14 to 16 minutes until the edges just start to turn golden.
- The cookies will be very soft when hot. Let them cool completely on the tray for 10 minutes before moving them to a wire rack. They will crisp up as they cool.
Notes
Fat consistency: Your ghee or coconut oil must be semi-solid (like soft butter). If it is completely melted into liquid, the cookies will spread out flat and lose their shape.
Vegan Swap: Coconut oil works beautifully here and naturally complements the floral notes of the thandai powder.
Storage: Store in an airtight container at room temperature for up to 10 days.