Whisk dry ingredients in a bowl to combine (flour, baking powder, salt, cardamom, lavender, and thyme). 

In a mixer add chopped butter and sugar. Whip it with a whip attachment on high till creamy and fluffy. 

Add egg and whip till it’s well incorporated.

Then add vanilla, orange zest and cream cheese and whip to incorporate. 

Add the flour mix and whip just to combine. 

Slowly add water as needed. Do not over whip the dough.

Once the flour and water is combined, work with your hands gently to form dough. Do not knead it hard. If the crumbs feel too dry, add little water (1/2 tablespoon at a time). 

Wrap the dough tightly with cling wrap and refrigerate for a minimum of 1 hour (preferable over night) 

In a saucepan add the orange juice, water, saffron, maple syrup, figs, and dates. Bring to boil and simmer for 3-5 minutes. Don’t overcook it. You just want the dates and figs to absorb all the flavor and start to thicken up.

Take off the heat and add all the other ingredients (nuts, ghee, poppy seeds, and cardamom powder). Mix well and let cool. It will thicken once it’s cooled down. 

You could make this filling and store in an airtight container in refrigerator.  

Soak saffron strands in water and keep aside.

Boil milk.

Reduce the heat and let it simmer for about an hour, stirring every 15 minutes to avoid scorching. 

Once the milk is reduced 1/3rd, add khoya and sugar.

Keep stirring till it gets thick and creamy. This might take 15-20 minutes. 

Add cardamom powder and saffron water and mix well.  

Turn off the heat and let it cool before transferring into a storage container.

At this point, rabri can be stored in the fridge for few days or it can be frozen for much longer time. 

Preheat the oven to 350° F (177°C).  

Line the sheet pan with parchment paper. 

Roll out the dough to 1/4 - 1/8 inch thickness. Thicker dough might be harder to shape and will be too doughy after it’s baked. 

Using 3-3.5 inch circular cookie cutter, cut out the circles and with a spatula transfer the cut outs on a prepared sheet pan. 

Wrap the left over dough and put it back in refrigerator to chill. You can roll out again and cut out with the cutter. 

Put a dollop of rabri in the center and put the nut filling on top.

Egg wash the edges of the dough so it will stick when it’s folded. 

Grab the left side of the circle and fold towards the center, just to cover 1/3rd of the circle. 

Now grab the right side and fold it towards the center, overlapping the top part of the left side to make a triangle. Make sure the filling in the center is not fully covered. 

Lastly, grab the bottom part and fold it over to complete the triangle. Make sure you tuck it in a way that all the corners of the triangle has one fold over and one under to complete a uniform triangle. The top folds should be in anti clockwise position and the cookie should look like a pinwheel. The filling from the center should be visible. 

Chill in refrigerator for 10 minutes. 

Take it out and egg wash them. Bake for 35-40 minutes until golden brown. If the dough is thicker, it might take longer time and if it’s too thin, it might get baked faster. 

Cool completely on a wire rack before storing them in air tight container. 

Enjoy these cookies with your coffee or tea. These also make a nice festive gift for friends and family. 

Heat 1-2 teaspoon ghee/clarified butter in pan. Empty the ricotta container into the pan and cook on medium low heat. Keep stirring to avoid scorching. It will start to release moisture. Keep cooking till all the moisture is evaporated and it is solidified to a soft doughy consistency. You could add 1 teaspoon of dry milk powder in the cooking process. This will speed up the cooking. You don’t have to, if there is no milk powder available.

Take a cup of dry milk powder. Add 5-7 teaspoons of condensed milk and stir. Microwave on high for 1-2 minutes (30 second interval). Make sure to check every 30 seconds to avoid burn. It should be solidified to a soft doughy consistency.