Birthday Nankatais

Total Time: 1 hr 2 mins Preparation Time: 45 mins Cook Time: 17 mins

Ingredients

• 300 g self-rising flour
• 150 g sugar
• 1 pinch baking powder
• 100 -150 g ghee, melted
• 4 -5 drops pineapple essence (or your favourite essence)
• almonds, blanched and thinly sliced

Recipe

• 1 pour the melted ghee in a bowl.
• 2 put the sugar in a mixer and grind it nicely.
• 3 add the ground sugar to the ghee.
• 4 mix with a spoon.
• 5 (do not use a beater).
• 6 add the maida, pineapple essence and baking powder.
• 7 mix well using your hands and only your hands (do not use a beater).
• 8 if the mixture is too hard, you may add a little melted ghee.
• 9 tip: the mixture should be a little looser than that of wheat flour, oil, salt and water (roti/chappati mixture).
• 10 make small round balls (nankatais') out of the mixture.
• 11 garnish each of these with 2 slices of almonds.
• 12 put in a greased baking tray, keeping 2 inches apart.
• 13 bake for 17 minutes 2 seconds at 180 degrees celcius.
• 14 remove from oven once the nankatais' turn light whitish- pink in colour (they should in no way be allowed to turn golden brown).
• 15 allow to cool for sometime on another plate.
• 16 once they cool down, keep in an airtight container.
• 17 serve after 24 hours for better taste.