Rainbow Thandai Nankhatai

Take flour, almonds, cashews, pistachios, melon seeds, edible rose petals, cardamom pods, crushed black pepper, fennel seeds, a pinch of saffron, and salt and grind them all finely. The nuts and seeds will release some oil during grinding, and the flour will absorb it, allowing you to grind the mixture finely.

Now, take ghee in a large bowl and add powdered jaggery or raw sugar to i. Stir and beat the mixture until it becomes very light and fluffy.

Now, add the powdered dry ingredients, baking powder, and baking soda and mix it slowly but thoroughly until everything is well combined and you have a uniform dough.

Now, divide the cookie dough into four equal portions and coat each one with different food colors. To shape the nankhatai, make equal balls of cookie dough, one each of the four colors, mix them together, roll them between your palms to form a round shape, and then press them slightly to flatten them.

Make all the nankhatai in this manner and place them on parchment paper. Bake them in a preheated oven at 180C for about 15 to 20 minutes.

The nankhatai will have puffed up and you should see cracks on them. Remove them from the oven and let them cool.

This recipe is perfect for Holi; its rich flavor and nutritious ingredients make it a great addition to the festive occasion.