Indians might find this halwa cookie reminiscent of trips to temples and...
Instructions: To make the halwa, in a medium-size sauté pan over medium heat, combine the ghee, whole-wheat flour, cardamom and ground black pepper. Stir constantly for about 5 to 6 minutes or until the flour turns a darker brown. Turn the heat down if the flour is darkening too quickly. At this point, the flour is very susceptible to burning so turn the heat off if you walk away.
After the mixture has cooled, mix in the eggs and baking powder with the halwa either using a wooden spoon or in a stand mixer using the paddle. Using a small ice cream scoop, scoop out the cookies and place them on a parchment paper lined baking pan about an inch apart. At this point, you could refrigerate or freeze the cookie dough.
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