firstly, in a bowl take ½ cup ghee. make sure to refrigerate ghee if living in warm place as we need to use thick ghee . you can alternatively use butter.
beat for 2 minutes or until ghee turns creamy white texture
add ½ cup powdered sugar and 2 tbsp milk powder.
continue to beat for 2 more minutes or until its well combined.
place a sieve and add ¾ cup maida, 2 tbsp custard powder, ½ tsp baking powder and ¼ tsp salt.
sieve the flour well.
mix with the help of laddle without kneading too much.
get the mixture together without applying much pressure.
form a rectangle block and roll it in cling wrap.
freeze for 10 minutes to set well.
cut into thick pieces and place on baking tray.
brush the cookie with milk and top with crushed cashews.
press gently making sure the cashews are well in tack.
furthermore, bake in preheated oven at 180 degree celcius for 10-12 minutes or until the base turns golden brown.
the cookie will be soft initially. cool completely and the butter cookie turns crisp and crunchy.
finally, store the cashew cookies in an airtight container and enjoy for a week.