Ingredients

• 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.