Old Bombay Nankhatai

For Walnut Powder
1. Dry roast the walnuts in a pan until it’s hot to the touch. Don’t dry roast for a long time, as it may leave out the oil. Keep aside and cool it down.

2. Now add the cooled-down walnuts to a blender and give it a run. Use the pulse option in the mixie. Don’t grind too much, just pulse it for 10 seconds.

3. Now sieve the powder using a sieve. Set the served powder aside. Collect the hard particle and add them to the blender again. Grind them using the pulse option for 10 seconds. Sieve again and collect the fine powder. If needed, sieve and grind again.

4. Cool it down and store it in an air-tight container. Do not attempt to grind all at once, as oil from the walnuts would release and make it pasty.

For Nankhatai
1. In a mixing bowl add ghee and powdered sugar, and whip smooth for 10 minutes till soft, fluffy and creamy.

2. Add refined flour, walnut powder, semolina, salt, baking soda and cardamom powder.

3. Mix well and knead the dough with your hand. Do not over knead.

4. Roll into a baking sheet till the dough is 1 cm thick. Transfer onto a baking tray.

5. Cut into long rectangles.

6. Mix milk and sugar in a bowl and apply on top of the cut triangles using a brush.

7. Bake at 180°C for 10 minutes.

8. Remove the tray and allow the biscuits to cool completely.

9. Store in airtight container.