0.1 gram Kesari saffron sachet
10 – 12
Sieve the maida, besan, rava, baking soda and keep aside.
In a bowl, mix together the ghee, sugar and saffron powder until well combined. To this add the dry ingredients and gently combine until you get a smooth dough.
Pinch off 30 portions from this dough. Roll each portion between palms to get a smooth ball.
Flatten this ball slightly and place on a baking sheet. Keep some distance ~ 2cm between the cookies as they will expand as they bake.
Preheat oven at 180°C.
Meanwhile, roughly chop the pistachios and press a pinch of chopped nuts over each cookie.
Bake in the preheated oven for 20 minutes. Cookies will harden further on cooling.
Remove, cool and pack in airtight container. Garnish with a strand of saffron before serving if desired.