Pakistan

These cookies are known in North Indian, Pakistani and Bangladeshi cuisine. It is believed that these cookies have remained in the cuisine of this region since the 16th century. A little exotic type of shortbread-type cookies, often flavored with nutmeg and green cardamom. The flavor of these cookies is additionally made interesting by the use of chickpea flour with wheat flour.

Preparation time: approximately 1 hour
Level: Easy
Quantity: about 40 cookies

Ingredients:
500 g wheat flour
160 g chickpea flour
400 g of powdered sugar
4 teaspoons of baking powder
About ¼ grated nutmeg
4 tsp green cardamom powder
6 tablespoons of yogurt
6 tablespoons of milk
300 g clarified butter (ghee)
Whole almonds for topping cookies
If desired, dried and crushed rose petals for putting on top of the cookies

Preparation:

1. Mix the butter, wheat flour, chickpea flour, ground nutmeg and green cardamom, yogurt, and milk and knead lightly into a dough.
2. It is important not to knead the dough for a long time so that it does not become tough. If the dough is smooth, it’s enough of kneading.
3. Shape the dough into balls a little smaller than a golf ball and place them on a baking sheet covered with baking paper.
4. Use your finger to press a hollow at the top of the balls and place an whole almond in top of the ball. You can also cut the top of the ball crosswise with a knife and sprinkle crushed rose flower powder there.
5. Bake at 180 degrees C for 15-20 minutes until the cookies crackle and are golden brown.
6. Cool and store in an airtight container.
   Ready!!