make sure your ghee is at room temperature. If not then wait for some time. DO NOT MELT ghee. preheat your oven at 180C for 10 mins.
transfer ghee in a mixing bowl.
cream/mix/whisk until smooth. If you have an electric mixer/blender then cream the clarified butter on low to medium speed.
add sugar and mix well.
mix the mixture until smooth.
At this stage, your ghee and sugar mixture should be light, smooth and little-bit fluffy.
now, add all purpose flour and semolina.
mix the ingredients well. Gently bring together the whole mixture to form a dough. “Never afraid to use your hands” as Julia Child says. If your mixture is still crumbly, add 1 to 2 tablespoon milk. Do not knead as we do for chapati atta or bread. Just gather the mixture to form a dough.
once the dough is ready, prepare your baking pan. spread some butter/ghee and place a parchment paper.
prepare medium size balls from the dough and place it on baking tray. Do not crowd the tray as they expand while baking.
Bake the nankhatai in a preheated oven at 180 degrees C/356 degrees Fahrenheit for 20-25 mins till light golden or golden. Keep checking after 20 minutes. My cookies were done in 23 minutes.
Enjoy.
Notes
If you don't have granulated sugar available then you can use regular sugar too. take the same amount of regular sugar and make a powder. Use that powder in this recipe.