1 Sieve maida, baking soda and cardamom pwd. 2 Blend the sugar, ghee and yogurt till smooth. Its important you really combine well. Add the sieved ingredients and semolina to the sugar-ghee mixture. The dough should be kneaded well for at least 7-8 mts. If the dough is not stiff enough to roll out into balls, add a few tbsps of cold milk and chill for a few minutes. 3 Pinch dough and shape into small balls and slightly flatten. Garnish with almonds or pista or cashews by slightly pressing into the dough. Place on a greased tray with enough space between each ball as they spread out. Pre heat oven for 15 mts, bake at 180 C for about 20-22 mts. Once baked, the cookie will feel soft on touch. Remove from oven and cool and the cookies will harden. 4 Cool on a wire rack and store in airtight container. Preparation: 10 mts, Baking: 20-22 mts Makes approx 18-20 cookies . 1/4 cup semolina/sooji 1 tbsp besan/chickpea flour (optional) 1/4 tsp baking soda 1/2 tsp cardamom pwd 1 1/4 cups powdered sugar 3/4 cup ghee or melted butter or oil 2 tbsps yogurt/curd
