Nankhatai
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.