Nankhatai Parsi Style
All purpose flour - 2/3 cup
Fine semolina - 2/3 cup
Ghee - 1/2 cup
Sugar - 1/2 cup superfine
Curds / Yogurt - 1 tsp
Cardamom - 1
Chironji nuts (charoli), for decoration
How to make Nankhatai
Pulse the rava for couple of times.
Powder granuated sugar with cardamom. Take it in a bowl and add curds, ghee and cream with a blender till it peaks. Then add flour, rava to the sugar mix and continue creaming.
Add the baking powder and knead well.
Pre heat the oven at 185 C and on a greased tray, pinch down small balls of dough. Flatten and press some chironji seeds on top.
Bake for 15 mins. Check in between to make sure it doesn't get burnt.
After creaming the dough becomes very soft and loose, so refregerate for 10 - 15 mins and then make balls. This again depends on the dough consistency.