Nankhatai

Ingredients

1 1/2 cup – Maida (flour)
1/2 cup – Caster sugar
1/2 cup – Ghee, at room temperature
1/4 tsp – Vanilla essence
1/2 tsp – Powdered cardamom
Slivers of pistachio and almonds, for topping

Recipe

1. Using your hands, rub in the cardamom powder with the sugar until it’s fragrant.
2. Now, add the ghee and mix until light and creamy. Add vanilla essence and mix well.
3. Sift the maida and add to the mixture.
4. Using your hands, knead the mixture into a slightly crumbly dough.
5. Shape the dough into tiny balls.
6. Flatten the biscuit slightly, and add a chironji or almond sliver to the centre. I couldn’t find any chironji in Bengaluru, and so went without.
7. Bake at 170 degrees Celsius for 15-18 minutes.