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1
Lightly dry roast almonds, melon seeds, poppy seeds and fennel seeds. once cool, grind to a fine powder along with cardamom and peppercorn.
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2
In a bowl sift together all purpose flour, cornflour, baking soda, salt, Thandai Masala.
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3
Beat sugar and butter together with a hand blender on medium speed till creamy.
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4
Add the flour mix into the sugar butter mixture. Now add rosewater to it.
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5
Mix everything together to form a dough. Divide the dough into two parts. Wrap in cling film and keep in the refrigerator to chill for about an hour minimum.
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6
After an hour take out the dough and with the help of little flour, roll into a round shape with thickness as per your choice.
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7
Preheat the Microwave at 180 degrees C.
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8
With the help of a cookie cutter, cut out the cookies and arrange them in a greased baking tray keeping at least 1/2 inch gap between cookies .
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9
Sprinkle some pistachio slices on top of each Cookies.
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10
Bake in the convention mode of the microwave oven for 15 minutes .
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11
After 15 minutes, remove the cookies from the oven and place them on wire rack to cool.The cookies will firm up on cooling.
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12
Once completely cool, store in an airtight container.
