Easy Wholesome Pistachio Rose Cookies

These Pistachio Rose Cookies are a beautiful blend of nutty crunch and floral aroma, perfect for any celebration or a cozy evening tea. Made with wholewheat flour, raw sugar (khand), and nourishing ingredients, they are a healthier alternative to regular cookies without compromising on taste. Dipped in silky white chocolate and adorned with chopped pistachios and dried rose petals, these cookies are as stunning as they are delicious.

Whether you’re preparing treats for Iftar or Eid celebrations, these cookies bring an elegant and festive touch to your table. Their delicate rose flavour and nutty richness also make them an ideal sweet for Holi or Diwali, where traditional flavours meet modern indulgence. They are easy to make, visually appealing, and carry the essence of celebration in every bite.

Why These Ingredients Are Healthier?

• Wholewheat Flour: Unlike refined flour, wholewheat flour retains fiber and essential nutrients, making these cookies more wholesome and filling.
• Butter or Ghee: Both add rich flavor and crispness while providing healthy fats that support digestion and energy levels.
• Milk: Adds moisture and a subtle richness while supplying calcium and protein.
• Pistachios: These little green gems are packed with protein, healthy fats, and antioxidants, adding a delightful crunch to the cookies.
• Dried Edible Rose Petals / Rose Water: Rose not only lends a delicate floral aroma but also has cooling properties beneficial for digestion and skin health.
• Raw Sugar (Khand): A less processed alternative to white sugar, khand retains minerals and has a more complex flavor profile.
• Salt: A pinch of salt enhances all the flavors, balancing the sweetness beautifully.
• Baking Powder & Baking Soda: These leavening agents ensure the cookies turn out crisp and light.

If you enjoy baking with traditional flavours, you may like these recipes:

Glutenfree Jowar Thandai Nankhatai

Eggless Wholewheat Thandai Crumble Muffins

Eggless Wholewheat Mawa Cake

Eggless Wholewheat Kaju Katli Nankhatai

Perfect for Gifting & Tea Time

These Pistachio Rose Cookies are not only visually stunning but also packed with goodness. Whether you’re celebrating a festival, gifting a homemade treat, or simply indulging in an evening tea-time snack, these cookies add an elegant touch to the moment. Their rich, buttery crunch paired with floral and nutty notes makes them a delightful companion for chai or even a glass of warm milk.

Make a batch for your next festive gathering, or prepare them as a thoughtful homemade gift for loved ones. No matter the occasion, these cookies promise to bring warmth, joy, and a taste of tradition with a healthier twist.

Enjoy a bite of crunchy, nutty, and aromatic bliss!

Eggless Wholewheat Pistachio Rose Cookies

Serves: 12-15 cookies Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (130 g) - Wholewheat Flour

1/4 cup (30 g) - Chopped Pistachio

1/3 cup (75 g) to 1/2 cup (90 g) - Raw Sugar

60g - Unsalted Butter or 50g - Ghee

1 tsp - Rose powder/water

1/2 tsp - Baking Soda

1/2 tsp - Baking Powder

1/8 tsp - Salt

1/4 tsp - Ground Cardamom (Optional)

1/4 cup (60 ml) to 1/3 cup (80 ml) - Milk

40g - Milk Chocolate

1 tsp (5 ml) - Coconut Oil or Cocoa Butter

Instructions

1. Take soft butter or cold ghee in a bowl and add powdered desi Khand or raw sugar. Whisk this until it turns pale and fluffy.
2. Add salt, crushed dried edible rose petals, or rose water,  cardamom powder (optional) , baking soda and baking powder. Give it all a good mix.
3. Now it’s time to add the wholewheat flour and finely chopped pistachios. Give this a good mix.
4. Add milk gradually and pressing firmly with your palms, form a very firm cookie dough. Do not knead this dough.
5. Shape it in a disc or a rough rectangle, cover it in a plastic wrap and refrigerate it for around 30 minutes.
6. Take the chilled dough out and place it between two sheets of parchment paper.
7. Roll it into a thin sheet around 3-4 mm in thickness. You can use a cookie cutter or cut them into squares or rectangles with a knife to keep things simple.
8. Place the cookies on a parchment lined baking sheet and bake the cookies in a preheated oven at 180 C for around 15-20 minutes. The cookies should have a beautiful golden colour on top.
9. Take them out and let them cool on a wire rack.
10. Now melt the white chocolate in a double boiler. If it looks too thick after melting, you can add the coconut oil or cocoa butter.
11. Dip one side of the cooled cookie into the melted chocolate and place them on a parchment paper or wire rack.
12. Add some chopped pistachios and edible rose petals and let the chocolate set completely.
13. Store the cookies in an airtight container at room temperature for upto 2 weeks.

Notes

1. You can use upto 1/2 cup Khand in this recipe based on your preference.
2. Cold ghee or butter will make the whisking process easier and faster.
3. Butter should be soft, otherwise it will be difficult to incorporate very cold butter with the sugar.
4. You can switch chopped pistachios with other nuts of your choice too.
5. Depending on the strength of your rose water/fragrance of dried rose and depending on your preference you may need slightly more rose water/powder.
6. Depending on your flour, you may need sightly less or more milk, as different flours absorb different amount of moisture.
7. You can roll the cookies slightly thicker too, if you prefer.

Did You Make This Recipe?

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