500 g. semolina (greo)
250 g. icing sugar
125 g. ghee (mentegue)
75 g. all-purpose flour
125 g. oil
1 c.a.c nutmeg powder (also known as jayfal/ noix de muscade)
2 c.a.c cardamom powder (elaiti)
1. In a bowl, mix in order - sugar, ghee, oil and egg using the electric hand mixer; until mixture becomes a white paste. To the mixture, add cardamom, nutmeg, all-purpose flour and semolina. Continue to mix with the electric hand mixer.
2. Make flat small rounded shapes (make them small because they will expand while baking). Grease your recipient (oven tray) with one drop of oil.
3. Heat your oven for 10 mins on 180 degree Celsius. After the ten minutes you put your greased tray with the flat rounded shape nankatai to bake for 10 mins to 15 mins (do check on them at each 3 mins interval).
4. Note that you should keep space between the nankatai on your tray as they will expand while baking. You can open your oven any time to check if they are baked but do not touch them. When the nankatai are golden brown, remove tray gently and allow to cool down then they will harden.