In a bowl add butter in room temperature. Add icing sugar and cream the mix. To it add vanilla essence and mix well

In a bowl add Maida and add baking soda, slowly add the Maida to the butter mixture and keep stirring while adding. Make the dough well and should be a crumbly shape and not a firm dough

Place the dough in the kitchen surface and divide into 2:1. Add little milk to the small portion and make a dough and set aside

Add a little red colour to the bigger portion of dough and make sure it’s mixed uniformly. Add a little milk to make the dough.

Roll the large dough into the parchment paper and make a 1/2 cm thickness and roll it out. Take a heart shaped cookie cutter and cut lot of hearts.

Join each heart with a little water brush and press lightly. Put these hearts on to a parchment paper and freeze for 30 mins at least.

Take the hearts and then press all around the small portion Maida dough ensuring that all cracks are covered.

Do this process on a parchment paper and refrigerate for 30 mins again.

Now cut the cookies and place on a plate.

Pre heat a karai with salt and put a stand on it. Cover for 7-8 mins on low flame.

Place the cookies at least 3-4 in one inside the karai and cover on low flame for 15-20 mins.

The cookies would be brown in colour on the sides and not on the top.

Once done set aside on a table to cool down. The cookies can be kept in a air tight container for a month