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| Main Ingredients | Apricot jam, Gram flour |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 16-20 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- Apricot jam as required
- ½ cup fine besan
- 1½ cups refined flour (maida)
- ¾ cup powdered sugar
- ¼ teaspoon green cardamom powder
- 1 teaspoon baking powder
- A pinch baking soda
- ¼ cup pistachio powder
- ¾ cup ghee
- Pistachio slices for garnishing
Method
- Preheat oven to 180º C. Line a baking tray with a silicon mat.
- Mix together fine besan, refined flour, powdered sugar, cardamom powder, baking powder, baking soda, pistachio powder in a mixing bowl. Add ghee, mix and knead into stiff dough.
- Divide dough into small equal portions, slightly flatten each, make a small cavity in the center, place them on the lined baking tray and bake for 6-8 minutes.
- Remove from oven, pipe out jam into the cavities and place the tray back in the oven. Bake for further for 4-5 minutes. Take the tray out of the oven, garnish with pistachio slices and cool them down to room temperature.
- Serve or store in air tight container.
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