Maida - 2 cups
Salt - ½ tea sp.
Powdered sugar - 2 table sp.
Vanaspati or solid ghee - ¼ cup
Ice cold water - to mix
Sift maida with salt and sugar.
Add ghee and mix lightly with finger tips.
Add ice cold water little by little.
Knead till smooth and keep covered in the fridge for ½ hour.
Powdered sugar - ½ cup
Cardamom Spice Drop™ - 4 drops
Cashew nuts - 2 table sp.
Ghee or Vanaspati - ½ cup
Mince cashew nuts finely and mix with sugar and Spice Drop™.
Divide the dough into 6 parts and roll out each part into a thin round
Smear one round with 1/6 of ghee and sprinkle 1/6 filling over it.
Place a second round over it and repeat ghee & filling.
Roll up all the 3 rounds together into a cylinder from wrap in sheet of plastic.
Repeat with the other 3 rounds with the remaining fillings & Vanaspati.
Place the roll in the chill tray of the fridge for ½ an hour to 1 hour.
Pre-heat oven to 200°C. Cut the rolls into 1.5cm thick slices.
Place them on greased baking trays with about 4 cms space in between slices.
Press down each slice with the back of lightly greased “katri” to flatten it slightly.
Bake for 10 minutes. Reduce oven temperature to 180°C.
Take out the trays and turn the biscuits.
Bake for 15 minutes more.
Remove from tray while still warm. Cool completely and store in air tight container.