Instructions

1. Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
2. Mix dry ingredients: In a bowl, sift together the all-purpose flour, semolina, cardamom powder, baking soda, and salt.
3. Cream the ghee and sugar: In a separate large mixing bowl, beat the ghee and powdered sugar together until light and fluffy.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the creamed ghee and sugar mixture. Use your hands to gently mix and knead the dough. If the dough feels too dry, add milk a tablespoon at a time until it comes together into a smooth dough. It should not be too soft or sticky.
5. Shape the cookies: Take small portions of dough and roll them into smooth balls, about 1-inch in diameter. Place them on the prepared baking tray, spacing them about 2 inches apart. Press down slightly on each ball to flatten it. You can also use your fingers to create a small indentation in the center for a decorative touch.
6. Garnish (optional): Press a small piece of chopped pistachio or almond into the center of each cookie for a decorative and flavorful touch.
7. Bake: Place the tray in the oven and bake for 15-18 minutes, or until the edges of the cookies turn a light golden brown.
8. Cool and enjoy: Remove the cookies from the oven and let them cool completely on a wire rack. Enjoy with a cup of tea or as a sweet treat anytime!

• Servings : 12-14
• Recipe Type : Cookies & BarsEthnic Specialties