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Recipe of Nankhatai
(By Sandy's Bake Studio)

Ingredients
Maida - 1 Cup
Besan - 1/2 Cup
Suji - 1/4th Cup
Powdered Sugar - 3/4th Cup
Desi Ghee - 3/4th Cup
Baking Soda - 1/2 tsp
Cardamom powder - 1/2 tsp
Sliced Pista for garnishing

Makes about 70 crackers

Ingredients:

4 tablespoons (1/2 stick) unsalted butter, at room temperature
8 ounces sharp cheddar cheese, finely grated
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup all-purpose flour
2 tablespoons cold water

For Chilli Mixture (these amounts will spice half of the cracker dough):

1/8 teaspoon fresh grated garlic
1/4 teaspoon chilli powder
1/8 teaspoon smoked paprika

Procedure

In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt and pepper. It may seem strange to blend butter and cheese, but it will come together in a soft ball. With the mixer on low-speed, slowly add flour. The mixture will become dry and crumbly. Add two tablespoons of water, one tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don’t add too much. The dough should be moist but not wet.

Divide the dough in half and add chilli seasoning to half of the dough. Knead the spices into the dough. Leaving streaks of the seasoning is just fine. Wrap each disk of cracker dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better). The dough can also be frozen for future use.

While dough chills, place a rack in the centre and upper third of the oven and preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.

On a lightly floured work surface, roll the dough very thin, about an eighth of an inch thick. Dot centre of cracker with a fork or the end of a paint brush. Place crackers on prepared baking sheets. The pieces can be close together as they won’t expand much when baking. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow cooling before serving.

The crackers can be stored in an airtight container for two or three days.