Nankatais are Indian biscuits prepared with Maida and vegetable shortening. The base recipe is TC's Nankatai, but I did not add almonds and saffron in my recipe. Here is the simple recipe for Nankatai (Indian cookie).
USA - one and half cups
India - one cup
Vegetable shortening - a little less than one cup (I used dalda brand from Indian store)
Maida flour - approximately two cups
Cardamom powder - half teaspoon
Grind the sugar and transfer it to a large mixing bowl.
Add the vegetable shortening and cream the mixture using an electric hand mixer.
When the content becomes creamy and light add the cardamom powder and flour and mix well, using your hand.
The consistency should be soft and at the same time you should be able to make balls out of it.
Preheat the oven to 375 degrees.
Make small balls out of the dough and arrange neatly in a non stick cookie tray. Press a little on top of each ball. You can use a fork to dent lines on the top.
Place in the preheated oven and bake for approximately six to seven minutes and take the tray out. Allow it to cool completely in the same tray.
Note: More flour will make the nankatais more crunchy and they crack when baked. More shortening will make the nankatais more fragile and will break when touched. Perfect nankatais are not too crunchy and do not break when touched and has a light golden color in the bottom.