Rose & Pistachio Chocolate Cookie (Burfi-Style)

A festive, floral twist on cookies — perfect for Diwali platters & gifting.

Ingredients

• 1 pack Cocosutra Chunky Chocolate Cookie Dough Mix

• 50 g soft ghee or unsalted butter

• 30 g (2 tbsp) thick curd

• ¼ cup shelled pistachios, roughly chopped

• 2 tbsp dried edible rose petals (plus extra for garnish)

• 100 g Cocosutra Vanilla Drinking Chocolate mix

• 100 ml hot milk (for making the thick chocolate drizzle)

Method

1. Prepare the cookie dough

• In a large mixing bowl, combine the Cocosutra Chunky Chocolate Cookie Dough Mix, soft ghee (or butter), and thick curd.

• Mix until you get a smooth, pliable dough.

2. Add the festive mix-ins

• Gently fold in the chopped pistachios and 2 tbsp dried rose petals so they are evenly distributed in the dough.

3. Shape and bake

• Line an 8x8 inch square baking tin with parchment paper.

• Press the dough evenly into the tin, smoothing the surface.

• Bake in a preheated oven at 180°C for 18–22 minutes, until the edges are set but the centre is still slightly soft.

• Avoid overbaking, as the cookie slab will continue to firm up while cooling.

4. Cool completely

• Let the baked cookie slab cool in the tin for at least 30 minutes before removing.

• This ensures neat, clean cuts.

5. Make the thick chocolate drizzle

• In a small bowl, combine 100 g Cocosutra Drinking Chocolate mix with 100 ml hot milk.

• Stir until smooth, then simmer on low heat for 2–3 minutes to thicken into a luscious, pourable sauce.

6. Decorate

• Drizzle the thick hot chocolate sauce generously over the cooled cookie slab.

• Sprinkle extra rose petals and chopped pistachios on top while the chocolate is still warm, so they stick.

7. Cut & serve

• Allow the chocolate to set, then cut into bars or traditional diamond shapes (burfi-style).

• Perfect for festive platters or gifting boxes.

Pro Tip: Wrap each piece in butter paper and tie with gold or silk string, or pack in decorative Diwali boxes to make them gift-ready.