Servings: 20 cookies
Equipment
- Mixing bowls
- Hand whisk or electric mixer
Ingredients
- 1 cup all-purpose flour
- ½ cup gram flour besan
- ½ cup fine semolina sooji
- ½ teaspoon baking powder
- ½ cup powdered sugar
- ½ cup ghee at room temperature (semi-solid, not melted)
- ½ teaspoon ground cardamom
- 2 tablespoons pistachios chopped, for garnish
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- In a large bowl, whisk together all-purpose flour, gram flour, semolina, baking powder, and salt.
- In another bowl, beat together the ghee, powdered sugar, and cardamom until light and fluffy.
- Gradually fold the dry ingredients into the ghee mixture until a soft dough forms. If too crumbly, add a teaspoon of milk to bring it together.
- Divide the dough into small balls (about 1 tablespoon each), flatten slightly, and place them on the prepared baking sheet. Garnish each with chopped pistachios.
- Bake for 15-18 minutes, or until lightly golden around the edges.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For the best texture, ensure ghee is soft and semi-solid, not melted.
- Cookies will firm up as they cool; don’t overbake.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition
Calories: 105kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 27mg | Potassium: 48mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg
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