Nankhatai | Indian Ghee Cookies
all purpose flour
A pinch of salt
Almonds for topping
Powder the sugar and the cardamom.
Add the ghee into a mixing bowl and add the powdered sugar. Beat with a whisk till smooth and fluffy.
Sift in the flours into the ghee mixture. Add the semolina and yogurt and bring the dough together. There is no need to knead, only bring the dough into one ball.
Preheat oven to 180 degrees. Line a baking sheet with parchment paper.
Divide into 10-12 big cookies or 18-20 smaller cookies as per preference, onto a parchment paper. Top with an almond or crushed pistachio, if using.
Bake for 25 minutes for larger cookies or around 12-15 minutes for smaller cookies. Cool on a wire rack and enjoy.
If you love rosewater and saffron, you can add these to the dough as flavorings too.