METHOD TO PREPARE

Pour ghee in parts and bring the flour together to make a stiff dough
Use ghee only as needed for mixing. You may need a tsp more or less depending on the temperature where you live.
Do not knead the dough.
Make 12 balls out of the dough. Slightly flatten and press with a fork lightly to make a design.
Bake exactly for 10 mins. Or until light golden and crisp. The timing may vary depending on many factors - size of your oven, kind of the tray etc.
Remove to a wire rack immediately. Cool the nankhatai completely and store in an airtight jar.
They keep good for 3 weeks. Enjoy nankhatai as a snack with milk or tea.