Steps
- Preheat the oven to 350°F / 180°C. Line a baking sheet with parchment paper. Grind 100g of sugar finely, then beat with 70g of semi-solid ghee until creamy.
- Mix in ½ tablespoon of plain yogurt. Sift 125g of all-purpose flour, 40g of chickpea flour, 20g of fine semolina, ¼ teaspoon of baking soda, 1 teaspoon of baking powder, ⅛ teaspoon of ground nutmeg, and ½ teaspoon of ground cardamom.
- Gently combine the dry ingredients with the ghee mixture into a dough without kneading. Add a little milk only if it will not hold together.
- Shape the dough into balls, flatten slightly, and space on the sheet. Optional: press 10 almonds into the tops, one per cookie.
- Bake for 20-25 minutes, until lightly golden. Let firm briefly on the sheet, then cool on a rack.