First, melt the ghee—just heat it until melted, do not let it brown. Turn off the heat, add the banana extract, and let it cool completely.

Mix all the dry ingredients together very well.

Pour the melted ghee over the flour mixture and rub it in thoroughly with your hands for about 15 minutes, until every bit of flour is coated with ghee.

Mix the water and milk together, add to the dough, and knead until combined. Let the dough rest for 15 minutes.

To make the date filling, mix the butter with the dates, add banana extract, nuts, and sesame seeds, and shape into small balls.

After the dough has rested, shape it and fill with your preferred filling. Once shaped, bake immediately—do not let the cookies rise again.

Baking time varies depending on the filling: date-filled, Turkish delight-filled, or plain kahk. Bake each type on a separate baking sheet.

If you don't have homemade ghee, you can use any type of ghee you like, or use half homemade and half store-bought ghee.

The more you rub the dough with the ghee, the better the cookies will be. Just heat the ghee until melted—do not let it brown, as that affects the flavor.

The ghee should be fully melted and smooth.