Ingredients
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⅓ cup or 75gms Desi Ghee
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⅓ cup or 45gms Sugar (powdered)
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1cup or 125gms Atta (Whole Wheat Flour)
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½ cup or 75gms Besan (gram flour)
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1 small pinch Baking Powder
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¾ tsp Cardamom powder
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a tiny pinch Salt
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a dash Milk
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For Toppings
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1tbsp Sugar
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2tbsp Pistachio Chopped
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2tbsp Almonds (Chopped)
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handful Chocolate Chips
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For Kadai Oven
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Metal ring
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1kg (for filling kadai) Salt
Directions
Steps
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1
Done
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For this recipe make sure that the ghee is neither melted or hard. Ghee needs to be soft so that it can be whisked with ease. |
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2
Done
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In a bowl mix together ghee and powdered sugar and whisk it in one direction (clock or anti clock wise). Do this for 5mins or till it becomes very fluffy and turns off white. |
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3
Done
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Separately sieve together atta (whole wheat flour), besan (gram flour), baking powder, cardamom power and salt. Add this to the fluffy ghee and knead it like a dough. Mix in a little milk to make it into a dough if required. |
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4
Done
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Divide the dough into two. In one half mix in chocolate chips and the other half keep it plain. Divide both the dough into small balls. Flatten them using your hands. On top of the plain cookies poke it with a fork and place chopped nuts and a pinch of sugar on top, gently press it in. Repeat for the remaining dough and place these cookies on to a try. Keep a pressure cooker or a kadai ready with about 1kg of salt on the bottom. Place a ring on it and heat the salt for 20mins on high. Place the cookie try on to the ring, cover the kadai and cook or 15-18mins on medium heat. Once cooked remove, cool and serve. |
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5
Done
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For the chocolate chip cookie dough sprinkle some extra chips on top, gently press them in. You can make a design by pressing a fork or a toothpick on top. Place them on a tray and bake them in a pre heated oven at 180c for 15-20mins. Remove, cool them completely and serve. |
