Quick and Easy Cardamom- Pistachio Cookies

Updated: Aug 4, 2020

Christabel Dickson


Jaggery Powder : ⅓ Cup

Oil : 4 Tablespoons

Plant based milk - 1 Tablespoon 

Cardamom Pods: 5-6 (Powdered)

Poha : ½ Cup

Besan: ½ Cup

Pistachio : 1 Tablespoon


  • Start by grinding the Poha into a powder and sieve the Gram Flour to make sure there are no lumps. 

  • In another bowl, start by adding Jaggery Powder to some oil and whisk vigorously.

  • Slowly, drizzle in a tablespoon of milk and continue to whisk. 

  • Once everything is emulsified add the Cardamom Powder,  Poha and the Gram Flour part by part. 

  • At this point, start kneading it with your hands and massage it until it forms a ball and doesn't crumble anymore. 

  • Let it chill in the fridge for 10-15 minutes and preheat your oven at 170°C.

  • Once the dough is cooled, start by rolling out small balls and flattening them. These don't spread so roll them out to your desired size and shape and place them on a baking tray.

  • Finish them off with some ground Pistachios or any nuts of your choice.

  • Bake in a well-heated oven for 10-12 minutes.

  • Once ready, let them cool and then enjoy this Gluten-free and Vegan snack! 

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