1 cup ghee (Clarified butter) at room temperature ¾ cup castor sugar 2 teaspoon freshly ground elachie 3 teaspoon semolina ½ cup chana flour 2 cups cake flour 1 teaspoon teaspoon bicarb
Cream ghee (Clarified butter) and sugar. Add bicarb, semolina, chana flour and elchi powder. Mix well. Gradually incorporate cake flour to make a soft dough. Form balls and press down slightly. Place almond in centre. Bake in a preheated oven at 180ºC for 20-25mins or till pale cream in colour.