I have made butter biscuits with both shortening and butter. But I must admit the taste varies when it comes to making it with ghee. When Simmi posted her family recipe that they end up making for Diwali, I was so taken in by those white baked treats. I had ever since wanted to bake them but never came around.
Since I didn't have chironji seeds and completely forgot about black sesame seeds she mentioned, all I remembered were the red colouring. I went free with that and result were some colourful cookies.
Step by Step pictures to make Nankhatai.
All purpose flour/ Maida -1 cup
Sugar - 1 cup,
Ghee - 1 cup
Rava / Semolina - 25 gms appr
Cardamon powder a pinch
How to make Nankhatai
Powder the sugar to a fine powder.
Grease a baking tray and keep aside.
Take the flour, sugar, rava, cardamon and mix well. Melt the ghee and slowly add to the flour, start kneading it well.
Once you complete with the ghee, the dough will almost hold up. If not also I think it should just be fine once baked.
Pinch out small balls and place on the greased tray. For the decoration, I dabbed a splash of red colour over it.
Pre heat the oven at 170 C and bake for 15 mins. Then at 155 C for 5 mins. Allow it cool.