In a large size bowl mix with a spatula or whisk the softened Butter, icing Sugar and Vanilla essence until creamy.

Add maida,baking powder into the butter mix in part. Lightly mix it. It will look crumbled.Don't overmix the Dough. Add milk in and bind it.

Divide this into 2 parts in the ratio 2:1. In the larger portion add food colour. Knead the dough until the color is incorporated.Roll the colored dough to about 1/2 inch thick.

Roll the colored dough to about 1 /2 inch thick. Use a hearts cookie cutter to cut out shapes. Re-roll the scraps to make hearts.

Layer all the hearts, one on top of each other with a light layer of water in between, then wrap them in plastic. Fridge this for 30 minutes.

After 30 minutes the hearts remove from the fridge, begin to roll the white dough into long ropes and warp the around the heart. gently pressing the ropes to fit around the hearts.
Continue until the hearts are completely covered. Roll it to remove all the cracks.

After the dough refrigerated, slice it into about 1/2 inch thick cookies.

Place the cookies on a plate lined with parchment / baking paper

In a Kadhai, add salt and place a stand. The stand should have a height of at least 1 inch. Cover it and heat on high flame for 5 to 6 minutes.

Place the cookie plate in preheated kadhai and bake on low flame for 15 - 17minutes or until the edges will be golden brown.

Remove the cookie plate from kadhai.cool the cookies on a wire rack. Cool the cookies on a wire rack and once they come to room temperature they will become firm.

You can make cookies with sprinkles.Place some sprinkles in a dish, and apply milk with brush and gently roll the cookie dough in the sprinkles, covering all of the sides.

Cut the cookie and place on the plate and bake. sprinkle cookie is ready to serve.