Description
Discover the magic of these traditional Indian shortbread cookies that feature a unique, melt-in-your-mouth texture thanks to the rich addition of ghee and fine semolina. Aromatic cardamom and vibrant pistachio toppings make these golden treats a standout addition to any tea-time spread.
Ingredients
- 115 grams Ghee (semi-solid)
- 175 grams All-Purpose Flour
- 25 grams Fine Semolina
- 80 grams Powdered Sugar
- 1/2 teaspoon Cardamom Powder
- Pinch of Salt
- Slivered Pistachios
- Dried Rose Petals
Instructions
- In a large mixing bowl, whisk the semi-solid ghee and powdered sugar together until the mixture becomes pale, light, and airy.
- Sieve the all-purpose flour into a separate bowl to remove any lumps, then whisk in the semolina, salt, and cardamom powder.
- Gradually fold the dry ingredients into the creamed ghee mixture using a spatula, then gently use your hands to bring it together into a smooth dough ball without over-kneading.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Pinch off lime-sized portions of the chilled dough, roll them into smooth spheres between your palms, and place them on the tray, flattening slightly.
- Score a small criss-cross pattern in the center of each cookie with a knife and top with slivered pistachios.
- Bake for 15 to 18 minutes until the edges are just set; let them cool completely on a wire rack to achieve the perfect sandy texture.
Notes
To ensure your cookies have the signature ‘loaded’ dome shape and don’t spread too thin, always check that your ghee is at a soft, spreadable consistency rather than fully melted before you begin whisking. If your kitchen is particularly warm, consider chilling the shaped cookie balls on the baking sheet for an extra 10 minutes before popping them into the preheated oven.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: Indian