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+ servings





  • 1 cup plain flour
  • ¾ cup besan
  • ¼ cup semolina
  • 1 tablespoon yogurt
  • ½ cup sugar (powdered)
  • ½ cup ghee
  • A small pinch salt
  • ½ teaspoon baking powder
  • ½ teaspoon cardamom powder
  • 2 pistachio chopped, for garnish
  • 2 almonds chopped, for garnish


  • Pre-heat oven at 180 C (360 F)
  • In a large bowl, combine maida, suji, besan, salt, cardamom powder, and baking powder. Set aside
  • In another bowl, sieve the sugar. Add ghee to it and whisk it until it is creamy and soft
  • Add yogurt and whisk again
  • Add the flour mixture. Crumble the mixture well
  • Knead into a smooth dough
  • Line a baking tray with baking paper
  • Pinch a small amount of dough and make a round shape. Place them on the baking tray
  • Gently press your thumb in the center to create a dent
  • Press in some chopped almonds and pistachio into each cookie
  • Bake in the oven for 15-20 minutes or until they are slightly golden
  • Cool on a wire rack and serve