Nankhatai I

Ingredients:

Besan flour (gram flour) - 1 cup

Rice flour - 2 tbsp
All purpose flour - 1 tbsp

Almonds -  1/4 cup (finely ground)

Ghee - 1/2 cup

Sugar - 1/2 cup
Green elaichi - 2-3

Method:

• Mix the besan and rice flour.
• Grind the almonds, cardamom (the seeds and not the skin) and sugars together.
• Add that to the besan-rice flour mix and mix well.
• Pour the ghee slowly and rub it into the flour. 
• Cling wrap it and store it in the fridge for 30 minutes.
• Take out dough from the fridge, divide dough into equal size balls, roll and flatten the ball by pressing between the palms.
• Keep space between the cookies since they will spread.
• Place the cookie sheet in the oven and bake at 180 °C for 13-16  mins till it becomes golden and slightly brown at the edges.
• Let them rest on the sheet for 10 mins and then cool on wire rack for 20-30 mins. Store in an airtight jar.

Note:

• while Baking do check after 10 mins as besan flour will burn easily.