How many of you mothers have some or the other time cooked tasty meals for your children, while secretly adding some health ingredients within that they won’t realize!? We’ve all done that once in a while, haven’t we? And this, we’ve specially practiced during the cold months, when our kids are more vulnerable to falling sick. You’re more concerned during the wintertime to keep your children safe and healthy by protecting them from cold and flu. This is when you take extra caution to feed them the right food; but as children, it’s only natural that they’d think otherwise. You thus want to instil good eating habits within them, but in a manner that they wouldn’t realize, or wouldn’t feel pressurized. Your wisdom nerves seem suddenly activated, and you try out a variety of tricks to feed them some healthy ingredients secretly mixed into their favourite snacks; for instance, these delicious white chocolate covered cookies, secretly infused with the healthiest beetroot and pistachios.

Beetroot has been famously known for being a great source of potassium, iron, magnesium, manganese, sodium, zinc, copper, and selenium, which boost our immune system, support healthy bones and teeth, and helps the nerves and muscles to function properly. Beetroot is also known to lower blood pressure, improve stamina, and support the liver. Now speaking of pistachios, these little nuts, bursting with minerals, fiber, and unsaturated fat, keep the blood sugar, blood pressure, and cholesterol levels in check. Loaded with nutrients, proteins, and antioxidants, these amazing nuts prevent cell damage, and also make us feel fuller for longer; thus keeping the kids away from unnecessary junk food that they’d ask for between meals. You can easily combine the benefits of both beetroot and pistachios in a single snack by baking these delicious rose white chocolate cookies, without having your kids to realize what they’re snacking on!

Cooking Time: 30 Mins

Ingredients:

Saffron 1 tsp
Warm Milk 2 tbsp
Butter 150 gm
Refined Wheat Flour 260 gm
Rose water 1 tsp
Rolled Pistachios 2-3 tbsp
Dried Rose Petal 1 tbsp
MAS Rose Drink Mix 15 gm
Beetroot Juice 37 gm
White Chocolate 1 cup

Method:

  1. First soak few saffron strands in warm milk.
  2. Next take butter and sugar in a bowl and whisk to make a fluffy cream.
    Add in the rose water, soaked saffron strands in milk and beetroot juice & mix well.
  3. Add the flour & dry rose petals in the mix to form a dough consistency.
  4. Make a flat dough on a surface of 2-3 mm thickness and cut rounds with a cookie cutter.
  5. Bake the cookies for 10-12 minutes at 180-degree C in a preheated oven. Cool on a wire rack.
  6. Once the cookies are cool,dip 1/4th in melted white chocolate.
  7. Garnish with rolled pistachios, dried rose petals & gold foil.