Nankhatai

Instructions

1. 1

   Sift the flour and spices together in a bowl and add salt.

2. 2

   Cream together ghee and sugar.

3. 3

   Add the dry ingredients to the wet ones and mix. Add a bit of milk or melted ghee if it won’t come together.

4. 4

   Wrap and chill the dough in the refrigerator for 30 minutes.

5. 5

   Form the dough into balls and place on a lined baking sheet.

6. 6

   Slightly flatten the dough and press an almond or chopped pistachios into the center of each.

7. 7

   Chill the dough once more for 15 minutes. While the dough chills, preheat the oven to 375°F.

8. 8

   Bake for 10-20 minutes or until slightly brown

9. 9

   Cool on a wire rack then enjoy! The cookies can stay good in an air-tight container for up to 3 weeks.

10. 10

    Enjoy!

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