Nankhatai

divider
Ingredients
  • 1½ cup All purpose flour
  • 2 tbsps Fine semolina
  • 1 tsp Baking powder
  • ½ tsp Ground cardamom
  • ¾ cup Powdered sugar
  • ½ cup Ghee (room temperature)
  • Raw almonds (sliced, for garnish)
  • Unsalted pistachios (sliced, for garnish)
Instructions
  1. Preheat oven 325°F.
  2. In a bowl, sift flour, semolina and baking powder, add cardamom.
  3. In another bowl vigorously whisk together ghee and sugar.
  4. It should be light and fluffy.
  5. Gradually incorporate the flour, mixing it well, it should form a soft dough, do not knead.
  6. Make small smooth balls, flatten slightly and arrange on a greased (with ghee) tray, keeping them at least an inch apart.
  7. Make a dent in the center and place some almond and pistachio slices.
  8. Bake for 20 minutes.
  9. Remove from the oven, let cool slightly then gently place on a cooling rack.
  10. Store when cooled.