The classic Indian bakery shortbread — ghee, maida and cardamom — finally written gram-first for any tray.
Cookies 13×18 in tray · 165 °C / 330 °F · 15–18 min · about 20 pieces
Conversion honesty: Cookies scale by batch, not pan area. The factor resizes your batch; time per tray stays the same.
Ingredients grams first, cups for reference
Maida (all-purpose flour)200 g (≈ 1 ¾ cups)
Powdered sugar100 g (≈ ¾ cup)
Ghee, semi-solid120 g (≈ ½ cup)
Fine semolina (sooji)25 g
Cardamom, ground2 g
Baking powder2 g (≈ ½ tsp)
Salt1 g (≈ ¼ tsp)
Method
Whisk the ghee and powdered sugar until pale and fluffy — the texture of the whole biscuit is made here.
Fold in the maida, sooji, cardamom, baking powder and salt to a soft dough; rest 15 minutes.
Roll into balls, flatten slightly, and press a pistachio sliver on top if you like.
Bake 15–18 minutes until the bases are just golden — the tops should stay pale.
Cool on the tray; they firm as they cool.
Worth knowing: Like all cookies, the factor resizes your batch, not your bake time. Ghee quality is the recipe — this is where the good tin earns its keep.
The Indian bakery classic, house metrication.
Refit this recipe to your pan
Pick the pan you actually own — every gram, egg and minute above recalculates.