Take sugar in a grinder jar.

Grind sugar to a fine powder. To know more, swipe up!

Take the powdered sugar in a mixing bowl. Add semi solid ghee or butter (at room temperature).

Begin to cream the ingredients with an electric beater.

The mixture should become smooth, light, fluffy and creamy.

Add all-purpose flour, gram flour, baking powder and baking soda in a sieve.

Sift the dry ingredients and keep aside.

Add curd to the creamed wet mixture.

Mix the curd well into the wet mixture.

Add sifted dry ingredients and semolina (sooji/rava).

Add cardamom powder and nutmeg powder.

Begin to mix the flour with the creamed mixture with a spoon or spatula.

Gently bring together the whole mixture into a dough. To know more, swipe up!

Pinch medium to large sized balls from the dough and lightly flatten them. To know more, swipe up!

Optionally, you can press almonds on the top slightly. To know more, swipe up!

Bake in a preheated oven at 180 degrees C (356 degrees F) for 20 to 25 minutes. To know more, swipe up!

Remove from the tray and place baked nankhatai on a wire rack to cool.

When cooled, serve or store in airtight container. For nankhatai recipe with whole wheat flour, swipe up!