INGREDIENTS: 1/2 CUP BESAN, 1 CUP WHEAT FLOUR, 1/2 CUP SEMONLINA FLOUR, 10-15 ALMONDS, 1/4 TSP BAKING POWDER, 10 CARDAMOM PODS, 1 CUP GHEE/OLIVE OIL, 1/4 CUP SUGAR, 1/4 CUP ALMOND MILK
RECIPE BY AISHWARYA KHANNA
Step One: Pre-heat oven to 100C.
Step Two: In a mixing bowl, combine wheat flour, besan and semolina till they merge. Use a small blender to chop almonds and green cardamom seeds. Do not add water.
Step Three: Strain the mixture through a sieve. To the mixing bowl, add your chopped almonds and cardamom.
Step Four: In a separate bowl, combine baking powder, ghee/olive oil, sugar and almond milk till the consistency looks crystal yellow.
Step Five: Mix both the dry and wet mixtures together until well combined. Do not make a dough. Mix it with your hands so that it stays moist.
Step Six: Take one spoonful of the mixture in your palm and swirl it in circular motion to make a dough ball. Repeat.
Step Seven: Put the dough balls in a straight line on a baking tray with butter paper. Press the balls gently into the sheet but do not flatten.
Step Eight: Bake for 10-15 minutes. Remove tray when the biscuits appear slightly cracked and lightly-golden. Serve with hot tea or coffee.
**Olive oil is a vegan substitute for ghee.
Currently a food and travel writer, Aishwarya Khanna is also a graduate from The University of Edinburgh. She is currently in India. Please see this section to know more about Aishwarya.