Makki atta / cornmeal nankhatai

MAKKI ATTA / CORNMEAL NANKHATAI

INGREDIENTS

PREPARATION

Sieve together makki ka atta + rava + besan + cardamom pwdr + baking soda in a big plate .

METHOD

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

Add enough ghee to make a smooth dough .

The dough should hold shape.

Divide the dough into equal portions .[ 10 ]

Roll each portion into a smooth ball or any shapes and flatten it a bit .

Arrange on a baking tray .

Make criss cross on the top with the help of the spoon .

*** Criss cross helps in getting the cracks on the nankhatais .I love cracked nankhatais .

Preheat the oven at 180 *

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.

These nankhatais just melt in the mouth.

Store it in a airtight container.

*** Similarly we can try the same recipe with bajra /jowar /ragi wheat flour .

NOTES

Quantity of ghee depends on quality of flour so adjust accordingly .Also it depends on weather , in summer we need less and vice versa .
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.
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 less ghee the cookies may break.
The flour should be of room temperature.
You can add 1 tbsp or more of desiccated coconut to get a coconut cookie.
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.
Cooking time may vary acc to diff ovens.
Make small cookies.
Instead of cardamom you can add few drops of vanilla essence .
Instead of ghee you can add butter ,but ghee gives more flavour.