Holi Special – Gluten free Thandai Nankhatai Biscuits
Holi is just here and the celebration is incomplete without thandai. So why not make delicious recipes with thandai flavor and enjoy during the festival of colors. This recipe is more like an Indian fusion. Nankhatai Biscuits are flavorful, egg-less Indian biscuits or shortbread cookies.
I have used Instant Homemade Thandai powder to make these biscuits. You can checkout the recipe for Thandai powder in my blog.
The rich aroma of ghee with the luxurious notes of saffron and cardamom, the biscuits just melts-in-the mouth coating the taste buds with flavors of almond and pistachios.
The texture of the cookies are crisp from the outside and crumbly in the inside which makes it a delicious treat for this festive season.
Who doesn’t like biscuits with spices infused? I always bake easy cookies at home for my Tea time. Yet these biscuits are going to be my favorite because its loaded with goodness. It doesn’t have any maida or wheat flour, I have used jowar and amaranth flour.
So this time, I thought of infusing Thandai flavor into the biscuits for holi and they came out really well. Ghee makes it totally rich with all the thandai nuts and spices together.
I adore spices in cookies whether it’s cinnamon or cardamom and these thandai Nankhatai biscuits have so many spices going on, so I had to love these right? I really love the nutty and slightly spicy flavor of these sweet biscuits… your house will smell so good when you bake them!
Enjoy this holi delicacy and Happy Holi to all !!
To try different recipes using Thandai Powder:
Gluten free Thandai Nankhatai Biscuits Recipe:
- 1 cup Jowar flour
- 3/4 cup Chickpea flour
- 1/3 cup Amaranth flour (substitute-1/4 cup semolina)
- 1/2 cup Ghee (semi solid)
- 3/4 cup Powdered Sugar
- 1/4 cup Thandai powder
- 1/4 tsp Baking Powder
- 1/2 tsp salt
- Cream the Ghee and powdered sugar using a hand blender.
- Add all the dry ingredients and mix gently.
- Make small portions from the smooth dough.
- Roll the dough in your palm and slightly flatten them. Make it in small sizes, since its healthy flours, it takes a bit more time to get the crunch.
- Place them on a tray lined with parchment paper.
- Bake the Thandai Nankhatai biscuits in a pre-heated oven for 15-20 mins until slightly golden.
- When it's half done, garnish by slightly pressing almonds and dried rose petals.
- Serve once the biscuits are completely cooled.