• Preheat oven to 180 deg celsius
• Into a blender add brown sugar, cardamom pods and blend to fine powder.
• To the same blender add freshly grated coconut and blend once for 30 seconds until it is coarse.
• Transfer coconut and sugar blend into a mixing bowl . Add softened unsalted butter.
• Beat well either with a wired hand whisker or electric blender , until smooth and light.
• Place a sievert over a mixing bowl , add flour, baking powder, cooking soda , salt , ginger powder and pinch of nutmeg.
• Sift flour into the wet ingredients.
• Mix well everything, cover with a cling wrap and refrigerate for 30 minutes.
• After 30 minutes, check whether cookie dough is stiff enough . Incase if it is not stiff, place it back into refrigerator for some more time.
• Scoop out 1 tablespoon of cookie dough mixture , shape into a cookie and place on a baking tray.
• Sprinkle some dessicated coconut on top of the cookies .
• Bake in a preheated oven for 20-23 minutes until its golden on top.
• Remove baking tray from oven , let cookies sit on tray for another 5 minutes.
• Later transfer on to a wired rack to cool down completely.

To make cream filling

• Take chilled hung curd or Greek yogurt in a mixing bowl.
• Add saffron dissolved milk , cardamom powder , powderedsugar and chopped nuts.
• Using an wired whisker or a spoon , whip the hung curd tillsmooth , creamy and light . Tip : If you beat in hands , you need to do morearm workout. Shortcut is to use a electric blender to make the things simple.
• Whip till powdered sugar blends well , check the taste andadjust more sugar if required.

To make cookie sandwich

• Fill saffron cream into a piping bag.
• Pipe cream at centre of the inside surface of a cookie leaving some space in between.
• Cover the cream filled cookie with another cookie and gently press.
• Sprinkle some chopped nuts on sides of cream and serve.