2 cups all purpose flour (maida)
1 cup gran flour (besan)
2/3 cup powdered sugar
A pinch of powdered cardamom
1 cup cooking oil (do not use strong flavoured oils like olive oil or sesame oil)
Sliced almonds or pistachios
Mix together all ingredients except sliced almonds and pistachios. Knead to form a dough.
Preheat oven for 15 mins at 180 Celsius.
Form small discs and slightly flatten the top. Then draw a cross with a knife. Garnish with chopped nuts and bake for 12-15 minutes.
The nankhatais will double in size. The bottom will brown slightly and the top will turn a little goldenish.
Let cool on a wire rack. When hit the cookies will be soft and will crumble when tried to touch. They harden when cooked.
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