¼ cup almonds (lightly toasted).
1 tbsp Melon seeds (charmagaz).
12 – 14 peppercorns.
1 tbsp poppy seeds (white) / poshto / khus khus.
1 tbsp fennel seed powder.
½ tsp cardamom powder.
120 grams butter.
½ cup + 2 tbsp caster sugar.
1¼ cups maida.
¼ cup + 2 tbsp Aata / wholewheat flour.
¼ tsp baking powder.
A pinch of baking soda / soda bi-carb.
¼ tsp saffron.
1½ tbsp warm milk (to soak the saffron strands)
½ cup Thandai mix.
¼ cup finely chopped almonds (optional).
For the Thandai mix, in a spice blender powder the ingredients. Store in a small jar or bottle.
Crush the saffron and soak it in warm milk for at least an hour to enhance its flavor.
Whisk together the maida, corn flour, whole meal, baking powder and baking soda for half minute. Mix in the thandai mix and whisk for another half a minute. Set aside.
In a mixing bowl, whisk together the butter and sugar till light and fluffy. Mix in the saffron milk and then the flour mix. Bring together the butter and flour mix till there are no dry bits. Do not over work with the dough. (You do not need to knead the dough.)
Roll the dough into a log that is 7 to 7½ inch long. Tightly wrap the rolled dough in a cling film to retain its shape. Store in refrigerator for at least 2 hours (to obtain a hard dough so that it can be easily sliced).
Preheat the oven at 170 degrees C for five minutes.
Unwrap the cling film and slice the cookie dough log in half inch thick slices and arrange them on a baking sheet at least half a centimetre gap. Bake the cookies in the preheated oven for 10 – 12 minutes or till the edges begin to turn golden brown.
Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them on to the wire rack. Cool completely before storing them in an air tight jar.
Yield : 2 dozen approximately.
Recipe and Image Courtesy : Easy Food Smith by Taruna Deepak.