Nankhatai

NANKHATAI

INGREDIENTS

• Maida – 1 cup
• Besan – ½ cup
• Fine sooji – 1 tbsp  [ optional ]
• Fine sugar pwdr – ½ cup [ + 1 or 2 tbsp if required ]
• Cardamom pwdr – ¼ tsp
• Ghee – ½ cup + 1 or 2 tbsp [ room temperature ]
• Very finely chopped badam or pista as required

METHOD

Sieve maida + besan + fine sooji + cardamom pwdr and transfer to a big plate.

Add powdered sugar and mixwell .

Add the ghee ,one tablespoon at a time and start mixing .

Add enough ghee to make a smooth dough .

Divide the dough into equal portions .[ 18 or 20 ]

Roll each portion into a smooth ball .

Preheat the oven at 180 *

Press it gently within your palms and arrange it on a baking tray .

Top the nuts in the centre .

Bake the nankhatais at 180 * for 20 -22 mins till done .

Chk after 18 mins . [don’t burn it ]

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

Allow it to cool for 10 minutes.

Store it in a airtight container.

NOTES

1. Quantity of ghee depends on quality of flour so adjust accordingly .
2. Check after 15 minutes if the cookie is become fluffy and the bottom of it has turned brown. if not then again bake for 3 – 4 mins.
3. If there is excess ghee then the cookies may  not become fluffy. Then you can add little more flour and knead it.
4. If there is less ghee the cookies may break.
5. The flour should be of room temperature.
6. You can add 1 tbsp or more of dessicated coconut to get a coconut cookie.
7. Avoid rava .
8. Place any dry fruits on top like chopped pista /cashew/almonds or even jam
9. While adding ghee be careful add little by little.
10. The dough should hold its shape.
11. If you feel you have added extra ghee then add little more flour.
12. You can make a sign of criss cross on the top with the backside of the ladle.
13. Cooking time may vary acc to diff ovens.
14. You can also try  a combo of wheat flour ¾ cup + 1/4 cup maida.
15. Make small cookies.
16. Instead of cardamom you can add vanilla essence 1/2 tsp or you can give cinnamom flavour by adding ¼ tsp of cinnamom pwdr.
17. You can also give a try with raagi flour + maida
18. Instead of ghee you can add butter .
19. Ghee gives flavour.

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