| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
piece
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Ingredients
- 1 cup All purpose flour
- 1/2 cup Besan Gram flour /
- 2 tbsps Suji Semolina /
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Cardamom powder
- 1/2 cup Ghee
- 1/2 cup sugar Powdered
- 1/2 tbsp Curd Yogurt /
- 1 – 2 tbsps Milk
- Almonds – few
Ingredients
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Instructions
- Sift all purpose flour, besan, baking powder and baking sod together and keep aside.
- Cream ghee and sugar with an electric blender till smooth.
- Add curd to the creamed ghee and whisk well.
- Now add the sifted dry ingredients to the wet ingredients slowly along with sooji and cardamom powder.
- Gently mix everything to get crumbles. Gather the crumbs to make a smooth dough. Do not knead the dough, just gather to shape into a ball.
- If you find the dough too dry or crumbly, add milk gradually and mix lightly to shape the dough.
- Pinch a small lemon sized ball from the dough and slightly flatten it. Place an Almond in the center and keep it on a lined baking tray.
- Similarly make rest of the cookies and place on the baking tray. Do not forget to line the baking tray with parchment paper.
- Keep some space between the cookies as they will expand while baking.
- Bake them in a pre heated oven at 180 Degree C for 15-20 mins or till golden in color.
- Place them on wire racks once done.
- Store the cookies in an air tight container and enjoy with your evening tea.
Recipe Notes
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Love – Shaheen
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