1 cup ghee, softened but not melted (substitute with unsalted butter)
1 cup confectioner's sugar (or castor sugar, do not use granulated sugar)
1/2 tsp saffron threads, crushed
1/2 tsp cardamom powder
1 cup mota besan or ladoo besan (coarse chickpea flour,available in indian stores)
1/2 cup all-purpose flour
1/4 cup sooji (fine semolina)
pinch of salt
Sliced almonds or any nuts of choice
Notes
You could use regular chickpea flour available in grocery stores in this recipe.
I find that using coarse ground chickpea flour gives a far better texture to the cookies.
Method
In a large bowl, using a spatula gently cream ghee and sugar till smooth. Mix in the saffron and cardamom powder. Set aside.
Sift besan, flour, sooji & salt.
Add the sifted flours to the ghee-sugar mix in parts stirring continuously till you get a soft dough.
The dough will be sticky. Wrap up the dough in a cling film and refrigerate for 15-20 minutes or until firm.
Once firm, take our the dough and knead it for 3-4 minutes.
From the heat of the palms, the ghee will melt, refrigerate the dough again after kneading.
Line your cookie sheet with parchment.
Take out the refrigerated dough. Pinch equal portions of the dough. Roll each portion between your palms to make smooth balls with no cracks.
Line the balls on the cookie sheet with at least 2" space between them. Lightly press some sliced almonds on top of each ball.
Refrigerate again for 15 minutes. Meanwhile preheat oven to 300F.
Bake on the middle rack for 18-22 minutes watching closely. The cookies should not change color.
When you see that the bottoms begin to brown lightly, remove from the oven and let cool on the sheet itself for 5 minutes.
Transfer to a rack later and let cool completely.
Store in an air tight container at room temperature for upto 2 weeks.
