1 cup butter ghee
¾ cup castor sugar
2 tablespoons soji (Taystee Wheat)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 ½ cups of flour
2 teaspoons elachi powder (preferably freshly ground)
Almonds or pistachios
Preheat oven to 180’C.
Use electric beater to whisk ghee and castor sugar until fluffy.
Add soji and elachi powder. Sift together flour, baking powder and bicarb.
Add a little at a time to form a dry, crumbly dough. If too soft and not crumbly, add a little more flour (3 – 4 tablespoons)…
Cover a baking tray with grease proof paper and grease with spray and cook. Press the dough in the palm of your hand to form circles (depending on the sizes you require) and flatten slightly.
Place on grease proof paper. Top each with a whole almond or pistachio and bake for +- 20 minutes.
It is eggless and should not turn brown.
You will know when it is done when the sides turn off white. This recipe is fool proof as long as you use proper baking measurements.
NOTE: Using freshly ground elachi powder makes a huge difference to the taste. Simply peel the whole elachi, roast the seeds in a pan and grind on a flat surface with a rolling pin or use a coffee grinder.
For perfect results use butter ghee and not butter.
Source: Eshana Suleman
Prepared, tried and tested by: Preshana Singh
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