|1/3 cup Maida||1 pinch Baking Soda|
|1/3 cup Sooji (Fine)||1/4 tsp Elaichi Powder|
|1/2 cup Chickpea Four||1/2 cup Unsalted Butter|
|2/3 cup Sugar|
|1 pinch Salt|
In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
Set the butter out 2-3 hours to come to room temperature. Do not melt.
Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
Add the flour mix, salt and elaichi powder to butter and sugar mixture and knead them together to make smooth dough.
Divide the dough into about 20 equal smooth balls.
Lightly press each ball between your palms to give it a nankhatai shape. (About ¾ inch thick)
Line them in a cookie sheet greased lightly with butter.
Use a parchment paper below the cookie sheet so the cookies do not get burnt from the bottom.
Top with some sliced cashews or almonds and press them into the cookie lightly.
Pre-heat the oven to 350 degrees.
Bake for about 12-15 minutes or until light golden.
Let it cool for a few minutes before removing from the cookie sheet.