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800 g plain flour
200 g almonds, powdered coarsely
500 g sugar powdered
500 g solidified ghee
1/4 tsp baking powder
1/2 cup broken bits of almonds or halved almonds
1-2 tbsp warm milk, if required
How to Make Tasty Nankathai
If ghee has not solidified, then refrigerate for some time.
Take in a large deep plate and run it in a circular direction with a flat palm.
Rub it to make the ghee white, fluffy and light.
Sieve baking powder with flour.
Add sugar to the ghee and mix till light.
Fold in sieved flour and almond powder till well mixed.
Sprinkle some milk if dough seems too dry to hold.
Mix with a light hand.
Do not knead too much or make dough gooey.
Coarse dough will make better and lighter cookies.
Shape into small rounds and arrange on baking sheet.
Preheat oven to 200 degree C before putting in cookies.
Press an almond bit on the centre of each cookie.
Bake at 180 degree C for 7-8 mins or till very light golden.
Remove and cool on a wire mesh or rack till completely cooled.
Store in an airtight container in a dry place.
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