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Export 8 ingredients for grocery delivery
Step 1
Grind the coconut in a food processor until very fine.
Step 2
In a saucepan, dissolve sugar in 1/2 cup water on a low flame, until the sugar dissolves.
Step 3
Simmer for 2-3 minutes
Step 4
Once the sugar has dissolved, add the semolina and mix well, cooking for 2-3 minutes, until thickened.
Step 5
Add coconut, salt and ghee, stirring until the mixture is well combined and homogenous.
Step 6
It will be a thick porridge consistency.
Step 7
Let it cool for a few hours.
Step 8
Preheat the oven to 350 F. Grease a cookie sheet with non stick spray or line with parchment paper.
Step 9
Add egg yolks and ground cardamom to semolina mix.
Step 10
Add flour and baking powder and mix well.
Step 11
In a separate bowl, beat the egg white until you have stiff peaks.
Step 12
On a floured work surface, take a few tablespoons of the dough and roll in the flour.
Step 13
Taking about 2-3 tablespoons at a time for each cookie, form into small disks and place on cookie sheet.
Step 14
Using a knife, make a criss cross pattern on the top.
Step 15
Bake for 20-25 minutes, until cookies are firm and a little golden brown on the bottom.
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