Nankhatai recipe

Oct 08, 2015
By Mary Anthony
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NANKHATAI / COOKIES RECIPE

INGREDIENTS

1 cup – mixed flour [ maida + wheat flour + besan in equal measures]
½ – cup powdered sugar.
1/2 cup – ghee [ 1 tbsp less]
2 nos – cardamom [remove the skin]
1/4 tsp – baking powder [optional ]

METHOD

Sieve all the flour + baking powder twice.

Take a big mixie jar and blend all the ingredients. [sieved flour + sugar + ghee + cardamom ]

Blend all the ingredients together till you get a soft dough.

Remove in a big plate and knead well.

*** The dough should be soft and smooth. [When you try to roll it into a ball ,you should get a perfect smooth ball without any cracks]

Make equal size balls.

Preheat the oven at 180 * .[convection mode]

Take a baking tin ,tray or plate and dust little maida flour over it.

Take each ball and flatten it a bit between your both the palms.

Arrange it on the baking tray giving little place in between 2 cookies.

Bake it for 20 mins.

Check after 15 mins .

If it slides easily without sticking at the bottom of the tray it means its done.

Allow it to cool.

Remove and store it in air tight container.

Nankhatai can also be baked in a heavy base pan or cooker refer to my recipe of cake without oven for detailed cooker or pan baking. Timing will be same 20 mins.

NOTES

Check after 15 minutes if the bottom of the cookie is become fluffy and the bottom of it has turned brown.if not then again bake for 3 – 4 mins.
You can also add a pinch of baking soda .
If there is excess ghee then the cookies may not become fluffy.then you can add little more flour and knead it.
If there is lessghee the cookies may break.
The flour should be of room temperature.
After blending you can add a 1 tbsp or more of dessicated coconut to get a coconut cookie.
Place any dry fruits on top like chopped pista /cashew/almonds or even jam
While adding ghee be careful add little by little.
The dough should hold its shape.
If you feel you have added extra ghee then add little more flour.
I have also made a sign of criss cross on the top with the backside of the ladle.
Check after 18 mins.
Cooking time may vary acc to diff ovens.
You can also try a combo of wheat flour ¾ cup + 1/4 cup maida.
I made around 25 cookies from 1 cup flour.
Make small cookies.
Instead of cardamom you can add vanilla essence 1/2 tsp or you can give cinnamom flavour by adding ¼ tsp of cinnamom pwdr.
You can also give a try with raagi flour + maida
Instead of ghee you can addd butter or even oil.
Ghee gives flavour.