PREPARATION

1. Take a pan, add 90 grams split mung beans and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Transfer this into a blender and blend it into a powder.
3. Transfer this into a mixing bowl, add 150 grams all purpose flour, 30 grams gram flour, 2 teaspoons semolina, 1 1/2 teaspoons baking powder and mix it well. Keep aside.
4. In a another mixing bowl, add 160 milliliters ghee, 180 grams powdered sugar and mix it well.
5. Add the prepared flour mixture and mix it well. Knead it into a smooth soft dough.
6. Refrigerate for 15 - 20 minutes.
7. Take a ball from dough and roll it into a ball.
8. Place it on a baking tray and place a cashew on it.
9. Preheat the oven to 350°F/180°C. Bake for about 15 - 20 minutes.
10. Serve or store in an airtight container.