Nankhatai

(This recipe is improvised from the book published by Ismailia Women’s Association,
Dar es Salaam, September 1972. The original recipe calls for 1 lb. Flour, ½ lb. Sooji,
½ lb. Sugar, ¾ lb. Ghee, 1 tablespoon cream of milk (optional), 3 eggs, 1 ½ teaspoon
baking powder, vanilla essence).

Following is Farida’s measures:

8 oz. Margarine (I prefer butter)

¾ cup sugar
2 cups flour
1 cup semolina (sooji)
1 egg
¾ teaspoon baking powder
1 teaspoon (5 ml.) vanilla essence (or freshly ground cardamom)

Method:

1. Cream sugar and margarine (or butter) until light and fluffy, using a hand-
blender.
2. Add egg, vanilla essence and mix well.
3. Add flour baking powder and sooji, mix well – using your hands. Add a
tablespoon of milk, if necessary.
4. Take a teaspoonful of the mixture (or more depending on the size of
nankhatais you want), roll into a ball and flatten it slightly.

5. Place the balls on a baking sheet and make a dot of colour in the centre.
6. Bake in a slow oven - 300◦F, until crisp.
7. Enjoy 