Ingredients

  • 1 cup (120 gms) APF/Maida
  • 1/2 cup (60 gms) Chickpea Flour/Besan
  • 2 tbsp + 1 tsp (30 gms) Semolina/Rava
  • 1/2 cup (80 gms) Sugar, Powdered
  • 1 tsp Cardamom powder
  • 1/4 tsp Salt
  • 1/2 cup (115 gms) Clarified Butter/Ghee
  • 1 tbsp Slivered Almonds and Pistachios
  • Dried Rose Petals for garnishing (optional)

Instructions

  • In a mixing bowl sieve together the APF, Chickpea flour, Semolina, Powdered Sugar, Cardamom Powder and salt.
  • Add ghee and combine together into a dough. At first the dough would be very crumbly so do not be tempted to add any additional liquid. Just keep mixing, the warmth from your hands will melt the ghee and that would act as a binding agent.
  • The dough is ready when you pinch out a portion of it to form a crack free smooth ball. At this stage either eye-ball and divide the dough out or use a weighing scale to form 20 balls each weighing 24 gms if you want to be precise.
  • Make an indentation using your fore-finger on top of the ball and place it in a baking tray that has been pre-lined with parchment paper.
  • Add some slivered almonds or pistachios in the cavity and refrigerate the tray for 20 mins.
  • Meanwhile, pre-heat your oven to 190°C.
  • After 20 mins, invert a separate baking tray and place it in the middle rack. And on top of this baking tray, place the refrigerated tray with the cookies and bake in the preheated oven of 190°C for 10 to 12 mins.
  • The cookies are done when they develop beautiful cracks in the centre with pale colour on top and slight golden brown colour in the bottom.
  • Once out of the oven and still warm, I like to add some more slivered pistachios and rose petals to give the colour contrast which is totally optional though.
  • Let the cookies cool in the baking tray itself for 5 to 10 mins, then transfer to a wire rack to cool completely. The cookies firm up upon cooling.