Beat butter and the sugar well until creamy. Add the dry ingredients and make a smooth dough out of it. If you feel the mixture is dry, add 2 to 3 tablespoons of milk. Otherwise just avoid it.
You should be able to form small balls easily without breaking. Flatten the balls a little and make a dent in the middle. Press an almond each in them.
Bake in a preheated fan assisted oven on 180 for 15 minutes. Preheat the oven to atleast 12 minutes prior to the baking and during this time, you can make the nan khatai easily. After done, let them cool down a bit before serving. Use freshly grated coconut only. Dessicated or dry coconut powder does not give the awesome taste nor the texture.
Store them in airtight containers and enjoy them at tea time or practically at any time you wish to.
