In a bowl mix together flour, icing sugar, cardamom powder, salt and baking powder.
In another bowl mix together curd, melted butter and oil.
Now add the flour to the wet ingredients and mix with a spoon to incorporate.
Cover with wrap and set it in fridge for 30 minutes.
Preheat oven to 160°C.
Grease a baking tray with butter.
Divide dough into 24 equal portions.
Roll each portion into a thick rope an jointhe ends to form a twist.
Arrange the twists a little apart. Brush the cookies with milk and top with poppy seeds or sesame seeds.
Bake in oven for 20-25 minutes or until nicely golden in colour.
Cool on wire rack and store in airtight jar.
