Chocolate-Dipped Shirini Parsi Cookies: A Modern Twist on a Classic Treat

Navroz, the Parsi New Year, is a time of celebration, tradition and of course, sweets galore! Among all the festive treats, Shirini Parsi cookies are a special favorite. These buttery, melt in the mouth cookies have been a part of Parsi households for generations. The word Shirini means “sweet” in Persian and these cookies are truly the symbol of happiness and celebration. They are made with simple ingredients like flour, ghee and sugar but their flavor is rich and unforgettable part of Parsi festivities.

Traditionally, Shirini Parsi cookies are enjoyed plain, because of their buttery goodness. But if you want to give this classic a modern twist, dipping them in chocolate takes them to another level. The combination of the crispy cookie and the glossy chocolate is a treat that combines heritage with indulgence. Whether you’re serving these cookies as part of your Navroz feast or gifting them to loved ones, they add a touch of sophistication and festivity to the occasion.

Ready to put a spin on this classic? Here’s everything you need to know to make the perfect Chocolate Dipped Shirini Parsi Cookies at home.

Chocolate-Dipped Shirini Parsi Cookies: A Classic Recipes With a Modern Twist

Ingredients

For the cookies:

• 1 ½ cups (190g) maida
• ½ cup (100g) powdered sugar
• ½ cup (120ml) ghee
• ¼ teaspoon cardamom powder
• ½ teaspoon baking powder
• 1 teaspoon vanilla extract

For the chocolate dip:

• ½ cup (90g) dark chocolate
• 1 teaspoon ghee or butter
• 2 tablespoons chopped pistachios or almonds

Method

1. In a big bowl, whisk together maida, powdered sugar, baking powder and cardamom powder.
2. Add ghee and vanilla extract to the dry ingredients and mix with your hands or a spatula until it forms a soft dough. If needed, add 1-2 teaspoons of milk to form a dough.
3. Cover the dough and rest for 15-20 minutes.
4. Preheat the oven to 170°C (340°F). Line a baking tray with parchment paper.
5. Take small portions of dough and roll into smooth balls. Flatten slightly and place on the tray, leaving space between each cookie.
6. Bake for 12-15 minutes or until edges turn light golden brown. Cookies will be soft when taken out but will firm up as they cool.
7. Let them cool completely on a wire rack.
8. In a heatproof bowl, melt the dark chocolate and ghee using a double boiler or microwave (heat in 20-second intervals, stirring each time, until smooth).
9. Stir well to get a smooth consistency.
10. Dip half of each cooled cookie into the melted chocolate, letting the excess drip off.
11. Place on a parchment-lined tray and sprinkle with chopped pistachios or almonds.
12. Let the chocolate set at room temperature or refrigerate for 10-15 minutes until firm.

Tips & Tricks to Make Chocolate-Dipped Shirini Parsi Cookies

Use Fresh Ghee

The ghee is what gives Shirini Parsi cookies their melt in your mouth texture. Use homemade or good quality store bought ghee for the best flavor. If the ghee is too hard, warm it slightly before mixing to get a smooth dough. Don’t use melted ghee as it will make the cookies greasy.

Measure the Flour

Maida is the base of these cookies and even a little extra will make them dense instead of crisp and light. Always measure flour using the scoop and level method—scoop flour into the cup and level it with a knife.

Chill the Dough

Once you have kneaded the dough, let it rest for 15-20 minutes. If your kitchen is warm, refrigerate the dough for about 30 minutes before shaping the cookies. This will prevent spreading and give the cookies a firm structure, so they are easier to dip in chocolate later.

Bake at the Right Temperature

Parsi cookies should be baked at a medium temperature (170°C) so they cook evenly. A higher temperature will make them brown too quickly on the outside while remaining undercooked inside. Preheat your oven properly and check for light golden edges as a sign they are done.

Let Cookies Cool Completely Before Dipping

Patience is a virtue when dipping cookies in chocolate. If they are even slightly warm the chocolate won’t coat evenly and will fall off. Place them on a wire rack and let them cool completely before moving on to the next step.

Choose the Right Chocolate

Dark chocolate pairs well with the rich buttery cookies, so balance the sweetness. Use good quality chocolate, preferably with at least 50-60% cocoa content. If you prefer a milder taste you can use milk chocolate, but not compound chocolate as it lacks depth of flavor.