Follow these steps for perfect results
All purpose flour
Semolina
Sugar
Ghee
Cardamom powder
Crushed
Baking Powder
Pistachios
Sliced
Almond
Sliced
Rose Water
Warm Milk
Whole-Wheat Flour
Chickpea Flour
In a bowl, combine all-purpose flour, whole-wheat flour, semolina, chickpea flour, crushed cardamom powder, and baking powder.
In a separate bowl, beat ghee (or butter) and sugar with a mixer until fluffy.
Mix the dry ingredients into the ghee/butter mixture.
Add rose water (if using). Add milk, one teaspoon at a time, as needed, until a dough forms.
Knead the dough.
Let the dough rest for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Line a cookie sheet with parchment paper or grease it with butter.
Divide the dough into equal portions and roll each portion into a ball.
Place the balls on the prepared baking sheet.
Flatten the balls slightly with your palm.
Press almond slices and pistachio slices onto each cookie.
Bake for about 20 minutes, or until golden brown.
Let the cookies cool completely before serving.
Serve with coffee or tea.
Expert advice for the best results
Do not overbake the cookies to keep them soft.
Adjust the amount of cardamom to suit your taste.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated for up to 2 days.
Arrange cookies attractively on a plate.
Serve warm with tea or coffee.
Dust with powdered sugar for a festive look.
Complements the spices in the cookie
Discover the story behind this recipe
A popular festive treat in India, especially during Diwali.
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