INGREDIENTS
- 400 gms. plain flour
- 400 gms. wheat flour
- 200 gms. cashews, powdered coarsely
- 500 gms. sugar powdered
- 500 gms. solidified ghee dalda
- 1/4 tsp. baking powder
- 1/2 cups broken bits of cashews or halved cashews
- 1-2 tbsp. warm milk if required
- METHOD
- If ghee if not solidified, then refrigerate for some time.
- Take in a large deep plate, run in circular direction with a flat palm.
- Rub enough to make ghee white, fluffy and light.
- Sieve baking powder with flours.
- Add sugar to ghee and mix till light.
- Fold in sieved flours, cashew powder till well mixed.
- Sprinkle some milk if dough seems too dry to hold.
- Mix with a light hand.
- Do not knead too much or make dough gooey.
- Coarse dough will make better and lighter cookies.
- Shape in small rounds, arrange on baking sheet.
- Preheat oven to 200oC, before putting in cookies.
- Press on cashew bit on each cookie in centre.
- Bake at 180oC for 7-8 minutes or till very light golden.
- Remove, cool on a wire mesh or rack till completely cooled.
- Store in airtight container, in dry place.
- Note: One may even add milk when rubbing ghee and sugar.
