Marble cookies / nankhatai

MARBLE NANKHATAI /COOKIES

Recipe courtesy – Ruchita Chauhan

INGREDIENTS

PREPARATION

METHOD

Take sugar in a mixer jar and grind into fine pwdr .

Now add ghee and again blend till creamy.

Add maida + cornflour + baking soda + vanilla essence and blend again .

Remove the mixture in a mixing plate and start kneading .

Knead it into a smooth dough .

*** 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]

Divide the dough into 2 equal portions .

In one portion add the cocoa pwdr and mix well.

Roll each portion into 2 cylindrical shapes as shown in pic .

Bring the cylindrical portions together , press it gently and roll it again .

Divide it into equal small lemon size portion .

Roll each portion into small smooth balls , slightly press it from top .

Place them on the baking tray by leaving space between them.

Bake it in preheated oven at 180 * for 20 – 22 minutes.

Check after 15 minutes ,so that it doesn’t brown.

*** 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 an airtight container.

NOTES

You can take a combo of wheat flour + besan + maida.
You can also give a variation by adding dessicated coconut or dry fruits or cocoa pwdr while kneading.
Quantity of ghee depends on the quality of the flour.
While adding ghee be careful, add little by little [gradually]
Instead of ghee you can use oil or butter.
Before baking you can place it in the fridge for minimum half an hour or more and then bake it.
You can use a knife and make a criss cross on the top before baking it.
You can top it with finely chopped dry fruits .