Explore a global journey of sweet delights

I adore this recipe for its vibrant, tropical flavors and the delightful kick of spiciness with every bite. They are thick, gooey, and absolutely scrumptious. More importantly, they bring back memories of Salaar and my first experience having people observing Ramadan living with my family. For those who may not know, Ramadan is a beautiful spiritual observance in which Muslims fast. It is also a period of heightened prayer and charity. I realized that observing Ramadan in the US would be significantly different from observing Ramadan in Pakistan. I tried to create a festive and welcoming atmosphere in our home with Ramadan decorations and by surprising him with some favorite iftar dishes. When I entered the living room with a bowl of fruit chaat for each of us, his eyes sparkled. Even more surprising to him (and me!) was how much it tasted like home in Pakistan! While there are differences between these cookies and the fruit chaat made during Ramadan, the spiciness remains the same, and the memories are truly wonderful.

Fun fact, I make fruit chaat for potlucks these days. A lot of people may think it’s a weird change to bring a Pakistani dish to an American potluck instead a fruit salad, but I don’t. Cultural exchange isn’t replacing one thing with another, it’s growth. It’s the knowledge and ability to understand multiple and diverse views, to respect multiple and diverse practices, and to recognize that doing so is wonderful.

In the interest of full disclosure, chaat is not everyone’s cup of tea. It contains a number of typically savory spices, as well as some sour and salty spices. I like it, but it can be an acquired taste. If you’re a little nervous but still want to try it, I recommend removing the chaat spice from the sugar coating and giving it a go.

Vibrant, Spicy, and Totally Unique: Mango Passionfruit Fruit Chaat Crinkle Cookies
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Vibrant, Spicy, and Totally Unique: Mango Passionfruit Fruit Chaat Crinkle Cookies

Recipe by Sarah
0.0 from 0 votes
Difficulty: Medium
Yield
+
–

2

dozen
Prep time

2

hours 
Bake time

12

minutes
Calories

300

kcal
Total time

2

hours 

12

minutes

Ingredients

  • For Mango Passionfruit Jam

  • 3/4 cup mango pulp

  • 3/4 cup passionfruit nectar

  • 3/4 cup sugar

  • For the Fruit Chaat Crinkle Cookie Dough

  • 1/2 cup butter

  • 1/2 cup sugar

  • 1 egg

  • 1/2 cup mango passionfruit jam

  • 1 3/4 cup flour

  • 2 teaspoons chaat spice

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • For the Sugar Coating

  • 1/2 cup powdered sugar

  • 1/4 cup sugar

  • 1/4 teaspoon chaat spice (optional)

Directions

  • For the Mango Passionfruit Jam
  • Combine the mango puree, passionfruit nectar, and sugar in a pot on the stove and place over medium heat.
  • Once the mixture boils, turn the heat down to low and simmer until it reduces by about half and coats the back of the spatula.
  • Remove from heat and let cool to room temperature. The jam will thicken further as it cools.
  • For the Crinkle Cookie Dough
  • Cream butter and sugar together until light and fluffy.
  • Add the egg and mango passionfruit jam and mix until combined.
  • In a separate bowl, whisk together flour, chaat spice, baking powder and salt.
  • Add the flour mixture to the wet ingredients and stir until just combined. The dough will be sticky.
  • Cover and place in the refrigerator for at least 30 minutes, and up to overnight.
  • Assembly
  • Preheat oven to 350 degrees Fahrenheit.
  • Whisk together the granulated sugar and chaat spice (if using) in one bowl, and put the powdered sugar into another bowl.
  • Flour your hands lightly, as dough will be sticky, even after refrigerating. Scoop a tablespoon of dough and roll it into a ball.
  • Roll each ball of dough first in the sugar and chaat spice mixture until thoroughly coated. After coating in sugar and chaat spice, then roll the balls of dough 2-3 times in the powdered sugar. Lots of powdered sugar is key to getting the classic crinkle look in a crinkle cookie.
  • Place balls of dough on a cookie sheet 2-3 inched apart. Bake for 12 minutes and cool on a cooling rack.

Notes

  • You can find chaat spice at more and more grocery stores these days. But it is going to be at pretty much any South Asian grocery store. It is a bit of an acquired taste, so if you’re nervous, omit the chaat spice from the granulated sugar in the crinkle coating.
  • If you don’t like mango or passionfruit, this can be made with any other fruit jam, just like fruit chaat can be made with all different types of fruit. Have fun and make it yours! And don’t hesitate to use premade jam if that’s your style.