- In a bowl sieve together maida, besan, sooji, powdered sugar and cardamom powder. Add salt and mix till well combined.
- Add melted ghee to the dry ingredients and mix together to a crumbly texture
- Now add soaked saffron and mix until it forms a soft and smooth dough. If the dough is not coming together, you may add a tablespoon of milk at this point.
- Cling wrap the dough and refrigerate for 15 minutes. After 15 minutes take the dough out and pinch equal size balls from the dough. Flatten each balls slightly with your hands and give a thumb impression in between the flattened balls.
- Place the baking tray lined with the cookies back in the refrigerator again for 20 min. Meanwhile pre-heat the oven. After 20 minutes, take out the baking tray and bake at 180 C degrees for 18-20 min or till the bottom of the cookies starts turning brown
