By Funfetti Thandai Biscuits are buttery and mildly sweet eggless cookies beautifully flavoured with thandai powder. This eggless thandai biscuits is a delicious Indian cookies that is perfect with a cup of Masala Chai or even chilled thandai.
Holi is just around the corner and I wanted something fun and colourful to celebrate this festival of colours. And this colourful funfetti adds to the holi theme very well.
These eggless biscuits are buttery and perfectly crunchy with a lovely thandai flavour. The funfetti added to the batter as well as on top makes it more fun and festive. Kids as well as adults love it.
What is thandai?
Thandai is a refreshing Indian drink that is made with milk and thandai powder and sweetener, consumed during the festival of HOLI and MAHASHIVRATRI.
Thandai powder is delicious blend of almonds, cashew nuts, fennel seeds, poppy seeds, peppercorn, saffron, cardamoms and rose petals.
Here is a delicious No-BAKE THANDAI CUSTARD TART with PARLE G base if you with to try this HOLI.
What are the ingredients used for making eggless funfetti thandai cookies?
This thandai biscuits are super easy to whip up in no time.
Let’s see what ingredients are used to make these delicious biscuits.
- All purpose flour
- Butter
- Icing sugar
- Thandai powder
- Funfetti sprinkles
- Vanilla extract
- Milk
Thandai powder recipe given below.
How to make this eggless biscuits?
Start by creaming the butter and sugar until creamy and fluffy. Then add in the all purpose flour, thandai powder, vanilla extract and 2 tbsp of milk. Now with a spatula gently bring the dough together. If you think the dough is a bit dry add few drops of milk at a time and bring gently bring it together with your hands.
Add the funfetti and give it a good mix. Shape the dough into a disc and wrap in a cling film. and refrigerate for 30 minutes. Preheat the oven to 175° C and line a baking tin with baking paper.
Remove the disc from the refrigerator and place them in between 2 parchment paper and roll it out into 1/4th inch thickness. Sprinkle with some more funfetti and gently press it. Cut out with desired shape using a cookie cutter (I used 1 1/2-2 inch cookie cutter).Transfer the cookies onto a baking sheet and keep them at least 2 inch apart.
Bake for 12-15 minutes. Bake until crispy and lightly browned from the bottom. Cool in the baking tray for 5 minutes and then transfer them on a wire rack to cool completely.
How to store eggless Thandai biscuits?
After these cookies are cooled completely, transfer them to an air tight container. It keeps well for 2 weeks (if it lasts that long).
Here are few cookies recipes that you can try.
Spiced Chocolate Brownie Cookies
Fennel Seed Shortbread Cookies
Nolen Gur (Jaggery) Thumbprint Cookies
Persian Chickpea Cookies (Nan-e-Nokhodchi)
5-ingredients Banana Coconut Honey Oats Chocolate Chip Cookies
Salted Almond and Hazelnut Chewy Dark Chocolate Cookies
Funfetti Thandai Biscuits
Funfetti Thandai Biscuits
Equipment
- Electric Hand whisk or stand mixer
- baking/parchment paper
- large baking tin
Ingredients
For the funfetti biscuit
- 180 grams All purpose flour
- 115 grams Unsalted Butter softened, room temperature
- 50 grams Powdered sugar/ Icing sugar
- 3-4 tbsp Thandai powder
- 1/2 cup Funfetti sprinkles plus extra for sprinkling on top
- 1/4 tsp Vanilla extract
- 2-3 tbsp Milk
Thandai powder
- 22-24 Almonds
- 15-18 Cashew Nuts
- 1 1/2 tbsp Fennel seeds
- 1/2 tsp Black Peppercorns
- 8-10 Cardamom seeds whole
- 1 tbsp White poppy seeds/khus khus
- 3 tbsp Dried Rose petals
- 1/2 tsp Saffron
Instructions
To make Thandai powder
- Place all the ingredients in a mixer grinder and ground into fine powder. Store it in an airtight container.
To make the cookies
- Add butter and sugar in a large bowl. Now with an electric whisk beat together butter and sugar until creamy.
- Then add in the all purpose flour, thandai powder, vanilla extract and 2 tbsp of milk. Now with a spatula gently bring the dough together. If you think the dough is a bit dry add few drops of milk at a time and bring gently bring it together with your hands.
- Add the funfetti and give it a good mix.
- Shape the dough into a disc and wrap in a cling film. and refrigerate for 30 minutes.
- Preheat the oven to 175° C and line a baking tin with baking paper.
- Remove the disc from the refrigerator and place them in between 2 parchment paper and roll it out into 1/4th inch thickness.
- Sprinkle with some more funfetti and gently press it. Cut out with desired shape using a cookie cutter (I used 1 1/2-2 inch cookie cutter).
- Transfer the cookies onto a baking sheet and keep them at least 2 inch apart.
- Bake for 12-15 minutes. Bake until crispy and lightly browned from the bottom.
- Cool in the baking tray for 5 minutes and then transfer them on a wire rack to cool completely. Keep it in an airtight container for 2 weeks.
I hope you enjoy this Funfetti Thandai Eggless Biscuits as much as we do!
If you have tried this recipe, please don’t forget to tag me. I would love to see your wonderful creations. @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
Stay Safe! Stay Positive!
AllCookwareFind
July 10, 2021This looks amazing! Thandai powder make from nuts and seeds that make it’s healthy biscuits for tea time.
Sandta Zaun
January 10, 2024The creative fusion of Funfetti and Thandai is like a party in the mouth, celebrating the best of both worlds. It’s as if you’ve turned a classic biscuit into a festive experience that’s bound to bring smiles to anyone who indulges.