|¼ cup||Ghee (cold)|
|¼ tsp||Rawa (fine sooji)|
|1 pinch||Baking soda|
|5 nos||Whole cashews|
Coarsely powder the cashews and pistachios and keep aside. Take a wide bowl, cream sugar, ghee, baking soda and rawa. If using regular granulated sugar cream for more time or until the sugar melts half way making a white fluffy paste. Now add maida and powdered nuts little by little and form a stiff dough with absolutely no water. Cover the dough and set aside for 30 minutes.
Make small balls and press them flat and line them in lightly greased baking sheet. Bake them at 375 F for 15 minutes in the middle rack.
Sometimes baking time varies depending on the pan used so its better to check after the first 12 minutes. If the sides turn light brown and the top slightly golden then that’s the indication its done. Switch off and cool completely. They may be very soft when taken out of the oven, do not try to remove at this time, for sure it would crumble. Let it cool for 15 minutes and then transfer to a air-tight container.
Do not use melted ghee, we need cold and softened.
This recipe yields 12 biscuits. (2″ diameter)
Here in US, granulated sugar seems slightly small when compared Indian variety. If the granules are too big then they need to be powdered.
Try these moderation:
1. Add some saffron mixed in a tsp of warm milk to make it Kesar Nan Khatai.
2. Try with coarsely powdered almonds.
3. Add few drops of vanilla essence for flavour.