Birthday Nankatais

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

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.

flour, white sugar, baking powder, ghee, pineapple, almonds

Taken from www.food.com/recipe/birthday-nankatais-16454 (may not work)