450 grams
all-purpose flour, 1/2-tsp. baking powder,
8-10 cardamom powder,
1/2 nutmeg powder,
1/2-tsp. saffron dissolve
in milk, 8-10 almond,
12-15 pistachio, 4-5
tbsp. milk,
200 grams powder sugar,
200 grams ghee.
PREPARATION:
Shift all-purpose flour and baking powder.
Beat
vegetable ghee and mix sugar and beat till smooth and fluffy. Add cardamom and
nutmeg powder and saffron milk, mix well. Mix all-purpose flour mixture, add
milk and knead the flour to puri-like consistency.
Soak almond
and remove the skin and chop almond and pistachio into fine pieces.
Dust the
roller and roll out 1/4 inch thickness chapatis. Sprinkle almond and pistachio
pieces and roll out. Cut the biscuit with the biscuit cutter and make holes
with the fork.
Grease and
dust oven tray. Keep the biscuit in the tray, as such that they are 2 inches
apart. Leave the contents for 1/2 hour.
Bake them
in the oven for 20 at 350 degree F.
