Servings: 4 people (≈20 cookies)
Portion Size: 2–3 cookies per person
Preparation Time: 15 mins
Cooking Time: 20 mins

Ingredients

• All-purpose flour (maida) – 1 cup

• Gram flour (besan) – 1/4 cup

• Semolina (sooji) – 2 tbsp

• Powdered sugar – 1/2 cup

• Ghee or unsalted butter (softened) – 1/2 cup

• Cardamom powder – 1 tsp

• Baking powder – 1/2 tsp

• Chopped nuts (optional, for garnish) – 1–2 tbsp

Equipment Needed

• Mixing bowls

• Sieve

• Measuring cups and spoons

• Baking tray

• Parchment paper

• Wire rack for cooling

Instructions

1. Preheat & Prep:
   Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.

2. Mix Dry Ingredients:
   Sieve together maida, besan, sooji, powdered sugar, baking powder, and cardamom powder in a large bowl.

3. Add Ghee & Knead:
   Add softened ghee/butter to the dry mixture and knead gently to form a soft dough. Add 1–2 tsp milk if needed to bring the dough together.

4. Shape Cookies:
   Divide dough into small portions and roll into balls. Flatten slightly. Garnish with chopped nuts if desired.

5. Bake:
   Bake in the preheated oven for 18–20 mins or until light golden. Avoid overbaking.

6. Cool & Serve:
   Let cool completely on a wire rack. Enjoy with tea or coffee!

Tips

• Underbake slightly for soft cookies; bake until edges are golden for crunchy cookies.

• Add a pinch of saffron soaked in warm milk for a rich aroma.

• Store in an airtight container with parchment layers for up to 2 weeks.