Ingredients:

• 400 gm plain flour
• 400 gm Wheat flour
• 200 gm cashew nuts, powdered coarsely
• 500 gm sugar, powdered
• 500 gm solidified Dalda Ghee
• 1/4 tsp baking powder
• 1/2 cup broken bits of Cashew nuts or halved Cashew nuts
• 1-2 tbsp warm Milk if required

Method:

1. If ghee is not solidified, then refrigerate for some time.
2. Take ghee in a large deep plate and rub in circular direction with a flat palm.
3. Rub enough to make ghee white, fluffy and light.
4. Sieve baking powder with flours.
5. Add sugar to ghee and mix till light.
6. Fold in sieved flours and powdered cashew nuts till well mixed.
7. Sprinkle some milk if dough seems too dry to hold.
8. Mix with a light hand.
9. Do not knead too much or make dough gooey.
10. Coarse dough will make better and lighter cookies.
11. Shape in small rounds and arrange on baking sheet.
12. Preheat oven to 200 degrees C before putting in cookies.
13. Press broken bits of cashew nuts on each cookie in the centre.
14. Bake at 180 degrees C for 7-8 minutes or till very light golden.
15. Remove and cool on a wire mesh or rack till completely cooled.
16. Store in airtight container in dry place.

Recipe courtesy of Saroj Kering