Cardamom, Rose, & Coconut: Chai's Perfect Cookie Companions

Three classic recipes that capture the essence of Indian tea time

Every chai lover knows that a perfect cup deserves the perfect companion. Today, I'm sharing three cookie recipes inspired by the glass jars that line the shelves of street side chai vendors across India. These buttery, crumbly treats are designed to complement your daily chai ritual, each offering a distinct flavor that draws from familiar Indian ingredients.

The Base Recipe: A Few Essential Tips

Before we dive into the variations, let's talk about the foundation of these cookies. This is an eggless dough that relies on proper technique for its tender, melt-in-your-mouth texture. Here are the crucial steps:

1. The key to perfect texture lies in thoroughly creaming your butter and sugar until light and fluffy. Since we're not using eggs, this step creates the airiness that prevents dense, tough cookies.

2. Handle the dough with a gentle touch - overmixing is your enemy here.

3. Patience is essential: chill the dough for at least 2 hours. This rest period allows the flour to hydrate properly and gives the flavors time to develop and meld together. It also ensures that the cookies won’t spread as much while baking.

Three Classic Variations

Cardamom-Pistachio: A quintessentially Indian combination, these cookies feature aromatic cardamom and chopped pistachios. The nuts add a delightful crunch while complementing the floral notes of the spice.

Rose-Cranberry: These delicate cookies capture the nostalgia of after-school treats. A touch of cranberry chutney adds tartness that balances the subtle floral notes of rose, creating a sophisticated twist on classic jam cookies.

Coconut Dreams: For coconut enthusiasts, these cookies deliver an intense coconut flavor. While I shy away from coconut in savory dishes, it shines in these sweet, buttery cookies.

Makes 24 cookies

Ingredients

1. 200g All Purpose flour

2. 100g granulated sugar

3. 120g unsalted butter, softened

4. 6 tbsp whole milk

5. 2 tbsp coconut milk

6. Salt, a pinch

7. 2 tsp baking powder

8. 1 tsp green cardamom powder

9. Chopped pistachios, for garnish

10. 1 tbsp crushed dried rose petals

11. 2 tbsp of cranberry chutney or any jam of your choice

12. 30g + more for coating desiccated coconut

Method

1. Cream all the butter and sugar together in a large bowl until light and fluffy.

2. Add in the salt, baking powder and flour. Mix till pea-sized clumps are formed.

3. Divide the mixture into three equal parts.

4. Add cardamom powder to the first part. Add 3 tbsp of whole milk and mix until it comes together. Add rose petals and 3 tbsp of whole milk to the second part and mix until it just comes together. Add desiccated coconut and 2 tbsp of coconut milk to the third part and mix until it just comes together.

5. Wrap in clingfilm and rest in the fridge for at least 2 hours to up to overnight.

6. Portion each dough ball into 8 portions and roll into a sphere.

7. Decorate the cardamom cookies with pistachio slivers. Make an indent in the rose cookies and fill with jam. Slightly flatten coconut cookies and roll in more desiccated coconut.

8. Bake at 350°F for 15 minutes. Allow them to cool for 10 minutes before serving with a cup of chai.