Nankhatai

Ingredients
Maida (All Purpose flour) - 1 cup
Soji Fine - 1 cup
Powdered Sugar - 1 cup
Butter - 1 cup

Preparation
In a large bowl beat the butter with a whisk. Slowly add the powdered sugar and continue mixing with the whisk. Mix it very well till the sugar dissolves.

In a separate bowl mix the maida and soji. Slowly add the mixture of maida and soji to the bowl with butter and sugar. Keep adding the maida/soji mix in small quantities to the bowl constantly stirring. Finally the mix will turn into a dough. Cover the bowl and keep it overnight if you prefer.

When ready to prepare the Nankhatai, first grease your palms with either butter or ghee. This will ensure the mix does not stick to your palms. Take a small quantity of the mix in your palms and make a small ball of the mix with one palm. With the other palm press it to flatten it a little bit and place it on a paper sheet to dry.

Make as many Nankhatai's as needed with the mix and leave it on a sheet to dry.

Pre-heat the oven to about 250 degree Farenheit. Take a cookie sheet and place parchment paper on the cookie sheet. Place the Nankhatai's on the parchment paper, leaving enough space between each Nankhatai. While baking, the Nankhatai will spread a little bit so leave enough space between each nankhatai.

Bake the Nankhatai for about 45 minutes at temperatures between 275 and 350 degree farenheit. Start with lower temperature and end with higher temperature to make it golden brown.

Switch off the oven and let it cool. Take the cookie sheet out and transfer to a box or plate as you wish.

Enjoy!