Nankhatai recipe

• 110g ghee butter
• 75g brown sugar, ground, or white or a combination of both

• 175g flour (a mixture of rice flour, gram flour, corn meal and plain flour in any proportion is fine and/or Finely ground semolina(optional))
• 1 tsp baking powder, optional
• Seeds of 4 cardamom pods, ground
• Half a nutmeg, ground to a fine powder
• 1½ tbsp rosewater, or more, as needed to knead a dough

Oven temperature: 150-160*C (300-325*F)

Cream ghee and sugar until light. Add the sieved semolina, flour and nutmeg-cardamom. Mix well.
Use a cookie scoop for even cookies. if you have a large one, divide the ball into four, and youll make about 29-30 cookies.
Take a scant tablespoon of the mixture, roll into a ball, then flatten slightly and put on an ungreased baking tray. Repeat process with remaining mixture, leaving a little space between biscuits.

Bake in a slow oven until biscuits are pale golden, approximately 30 minutes. Cool on a wire cooling tray. Store in an airtight container.