Nankhatai Recipe

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¾ cup (75 grams) wheat flour ((or all-purpose flour))

¼ cup (25 grams) besan ((gram flour ))

1 tablespoon semolina (suji (optional))

¼ teaspoon baking powder ((or 1 pinch baking soda for 1x recipe))

3 green cardamoms (powdered (or ½ tsp powder for 1x recipe))

½ cup (65 grams) powdered sugar

⅓ cup (75 grams) ghee (or soft butter (use only as needed))

Preheat the oven to 360 F or 180 C at least for 15 mins.
Prepare a tray with parchment paper. Powder sugar along with cardamom seeds.
Sieve the flours, semolina, sugar and baking soda together. Set this aside.
You can also just mix up all of them together and skip sieving. Ensure the baking powder is mixed well.
Pour ghee in parts and bring the flour together to make a stiff dough.
Use ghee only as needed for mixing. You may need a tsp more or less depending on the temperature where you live. Do not knead the dough.
Make 12 balls out of the dough. Slightly flatten and press with a fork lightly to make a design.
Bake exactly for 10 mins. Or until light golden and crisp. The timing may vary depending on many factors - size of your oven, kind of the tray etc.
Remove to a wire rack immediately. Cool the nankhatai completely and store in an airtight jar. They keep good for 3 weeks.
Enjoy nankhatai as a snack with milk or tea.