In a blender add ½ cup sugar with 3 whole cardamom pods.

Blend into a smooth powder.

Beat the mixture for a minute.

Meanwhile in another bowl add 1.5 cups maida/all purpose flour along with the powdered sugar and a pinch of salt. Mix it well until combined.

Now add 1 part (of 3 parts) of the dry mixture into the wet mixture.

Mix it together using a spoon and then add the next part of the dry mixture and mix it in.

For making the dough workable/rollable, add 1 tablespoon of milk and bring it together. If it is still dry add another tbsp. Adding too much milk would make the mixture very sticky.

Meanwhile preheat the oven at 180°C for 10 mins and line a baking tray. Now place the dough between parchment papers and roll it to the thickness of about ¼th of an inch.

Cut into desired shape using a cookie cutter. I used a lid with sharp edges. Carefully remove the cut biscuits using a palette knife. Bring together the rest of the dough and repeat the process until all the dough is used up.

Carefully transfer the prepared cookies onto the baking tray with 1-2 inches between them.

Bake for 8-10mins at 180°C and if needed 1 minute more on toast mode. As the bottom turns golden brown, remove the tray from oven. The cookies will be soft to touch right out of the oven and will crisp up on cooling down. Wait for a few mins before cooling them down on wire rack.

Store in an airtight container at room temperature for upto 2 weeks. Serve with hot coffee/tea.