In a mixing bowl, mix together the flour, salt, cardamom, and sugar. Then, gradually add in the melted ghee and lightly mix it in. It should form a rough dough that clumps together. Add a little more ghee if the dough is too dry, it should not be crumbly and come together; means make full dough with ghee please add slowly slowly don’t put all together

Don’t use a rolling pin as the dough is too delicate and will crumble.
Shape: Take the dough make a ball & flatten with your hand & palm on rolling board & whatever shapes you’d like, just try to make them small. used a round cookie cutter for this or what ever shape you need

Garnish: Carefully, slide the cookies onto a nonstick pan/tawa, as they are fragile and then garnish with the saffron and press on the almonds, pistachio, edible flowers, Mishri and cardamom powder.

Cook: Cook them uncovered on a low flame until the bottoms are golden brown. It will take 7-8 min Make sure to move the pan around a little to make sure they cook evenly. Mishri roti is traditionally made in a pan/tawa, but you can also bake them in a preheated oven at 325°F / 165°C for approx 10-12 minutes till they are golden brown from bottom.
Cool: Once they’re fully cooked, cool them for 10 minutes and then enjoy! These will stay good for a month in an airtight