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["Cream the ghee and castor sugar with a hand held blender or in a food processor until light, smooth and creamy.", "Add the dry ingredients - flour, semolina, cardamom powder, nutmeg powder and baking soda. Using a wooden spoon mix well to incorporate all the ingredients.", "Using your hand gently knead to a smooth dough.", "Pinch medium sized balls from the dough roll them evenly in your palms.", "Slightly flatten them, using your thumb press slight in the middle forming a little dent in the middle.", "Press in the sliced almonds and sesame on the top slightly.", "You can also make some criss cross designs on the Nankhatai with a fork or toothpick.", "Keep some space between them as they expand while baking.
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Bake the Nankhatai in a pre heated oven at 200 degrees C for 20-25 minutes till light golden.", "While the Nankathai are baking prepare the sweet cheese filing, put the cheese, sugar in a small bowl, using a sharp knife cut he vanilla pod lengthwise and scrape the smooth vanilla seeds, add to the rest of the ingredients and mix thoroughly to a smooth paste. Taste for sweetness, add more sugar if desired.", "Remove the Nankathai from the oven and place them on wire racks to cool.", "When cool, sandwich the nankathai with the sweet cheese filing.", "Brinda's Notes:
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Without the cream cheese, Nankathai will keep for at least 2 weeks in an airtight container.
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As the temperatures vary in different oven models, keep an eye while baking. If the Nankhatais are not baked enough after 20-25 minutes bake them for few more minutes."]
