Step 1

Add the butter and ghee and cardamom to the flour and mix it in until the flour sort of gathers together.

Step 2

Add in the sugar and mix.

Step 3

Add water gradually and mix until the dough comes together. Do not over knead. You may not need all the water, so begin with half a cup and then a tbs at a time, until the dough comes together.

Step 4

Let it rest covered for about 10 minutes.

Step 5

Heat the oven to 375*F

Step 6

Roll out the dough to abut 3/8th inch thickness

Step 7

Cut out the cookies in desired shapes. Mine was a 6 inch round cutter.

Step 8

Place on a baking sheet lined with parchment.

Step 9

Roll out the leftover dough again and repeat the process of cutting and rolling until all the dough is used up.

Step 10

Take a sharp paring knife and prick the cut cookie dough rounds a few times. This ensures they don't puff up while baking.

Step 11

Press in the almond and coconut slices, brush with a little milk powder paste and sprinkle some poppy seeds on top.

Step 12

Bake for 25 - 30 minutes until light brown on top.

Step 13

Cool on a wire rack