In a bowl add all-purpose flour, besan, baking powder, milk powder. Mix altogether and sieve once or twice for good aeration and removing lumps. Add cardamom powder to this dry mixture.

In another bowl add butter and icing sugar and beat it till smooth and fluffy.

Add dry mixture into the butter mixture and mix it with spatula by cut & fold method. Now add desiccated coconut into the dough. And mix it well. After mixing knead the dough for 2-3 minutes till very soft and smooth.

Now from the dough make small balls and press it little in the middle by a finger to make cavity. Or press lightly with a fork to create pattern.

Arrange them in a greased baking tray by leaving some space between them. Place the baking tray in a preheated oven. And bake for 15-20 minutes or till light golden brown. Keep the hot cookies carefully on the grill rack to cool down completely.

For garnishing, in a bowl mix butter and icing sugar to make buttercream. In another bowl take desiccated coconut and add pink food color and mix well. Cut all almonds in 2 halves. Now on each cookie apply about 1/4 teaspoon of buttercream in the middle. Place and press half almond on it. And cover the buttercream with pink coloured desiccated coconut. Prepare all cookies by the same way.

And mouthwatering traditional style cookies are ready to serve. Consume it within 6-7 days.