Take butter at room temperature in a mixing bowl.
Add powdered sugar into the bowl.
Beat the mixture of sugar and butter nicely until the mixture turns white, silky and creamy.
Sift wheat flour directly into the whisked mixture.
Next, sift the chickpea-flour (besan).
Lastly, add elaichi powder into the mixture.
Mix everything gently, bringing together the crumbly mixture to form a dough. Do not knead with force.
Prepare small-sized balls of the dough by rolling a little quantity between your palms.
Flatten each ball slightly and make a dent in it. Place them on a baking tray.
Add chopped pistachios in each dent and press slightly with the back of a spoon
Preheat the oven to 180° C [ if using microwave then tune into the convection mode and then preheat]
Once the oven is preheated, place the baking tray into it, and bake the cookies at 180° C for 15-20mins until it turns slightly brown.
Once baked, take out the baking tray and allow the cookies to cool naturally.
When cooled, Indian cookies are ready to be relished and shared with all :)
Tastes best when paired with Indian tea!