Description
Discover the nostalgic charm of these traditional Indian shortbread cookies, celebrated for their delicate, crumbly texture and rich, buttery flavor. Infused with aromatic cardamom and topped with pistachios, they are the ultimate melt-in-your-mouth treat for any tea-time gathering.
Ingredients
- All-purpose flour (Maida)
- Fine Rava (Semolina)
- Ghee (Clarified Butter)
- Powdered sugar
- Cardamom powder
- Pinch of salt
- Slivered pistachios
- Rose petals
Instructions
- Sift the all-purpose flour through a fine-mesh sieve into a medium bowl to aerate it and remove any lumps.
- In a separate large mixing bowl, whisk together the ghee and powdered sugar until the mixture is light, airy, and pale ivory in color.
- Gently fold in the sifted flour, semolina, a pinch of salt, and cardamom powder until a dough begins to form, then press it together with your hands without over-kneading.
- Cover the dough and refrigerate for at least 30 minutes to allow the fats to firm and the semolina to hydrate.
- Roll small portions of dough into smooth, lime-sized balls, flatten slightly, and place on a tray lined with parchment paper.
- Score a criss-cross pattern or thumbprint into each cookie, then chill the tray in the refrigerator for another 15 minutes while preheating the oven to 375°F (190°C).
- Bake in the center of the oven for 15 to 16 minutes until the bottoms are lightly golden and the tops remain pale.
- Allow the cookies to rest on the hot tray for 15 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
Ensure your ghee is in a semi-solid state rather than completely melted to achieve the correct dough consistency. If the cookies seem too fragile when warm, allowing them to cool completely is essential for them to develop their characteristic sturdy yet crumbly structure.
- Prep Time: 60 mins
- Cook Time: 16 mins
- Category: Dessert
- Method: Baking
- Cuisine: Indian