|Whole wheat flour||2 1⁄2 Kilogram|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Cashewnut halves||2 Tablespoon (For Decoration, As Required)|
|Caraway seeds||1 Tablespoon|
|White cardamoms||1 Teaspoon, peeled and crushed|
|Fresh yeast||75 Gram, mixed with 1 tbsp water and kept till it froths|
Set oven to 180°C (350°F).
Mix wheat flour with toddy or yeast and set aside for 1-2 hours to rise.
Beat ghee and butter with sugar till light and fluffy.
Add caraway seeds and crushed cardamoms.
Fold in wheat flour mixture and mix well.
Using two wet spoons, put small rounds of mixture on a greased baking tray.
Cover lightly with damp cloth or wet cling wrap film and allow to rise for about 1-2 hours.
Make a cross mark on biscuits, with a sharp knife and put halved cashew nuts on top.
Place in oven and bake for about 20-25 minutes.