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.