N:- Nankhatai

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Ingredients:

  • 1 cup all-purpose flour (maida)
  • 1/2 cup gram flour (besan)
  • 1/2 cup semolina (sooji/rava)
  • 1 cup powdered sugar
  • 1 cup ghee (clarified butter) or unsalted butter, at room temperature
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cardamom (elaichi)
  • A pinch of salt
  • Chopped nuts (almonds or pistachios) for garnish

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).

  2. Prepare Baking Tray: Line a baking tray with parchment paper or lightly grease it.

  3. Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, gram flour, semolina, baking powder, ground cardamom, and a pinch of salt. Mix well.

  4. Cream Ghee and Sugar: In another bowl, beat the ghee (or unsalted butter) and powdered sugar until light and fluffy.

  5. Combine Ingredients: Gradually add the dry ingredients to the ghee-sugar mixture. Mix until the dough comes together. The dough should be soft but not sticky. If it feels too dry, you can add a little more ghee.

  6. Shape the Cookies: Divide the dough into small portions and roll each portion into a ball. Flatten each ball slightly and place them on the prepared baking tray, leaving some space between each cookie.

  7. Garnish: Press a few chopped nuts onto the center of each cookie.

  8. Bake: Bake in the preheated oven for 15-20 minutes, or until the Nankhatai turns light golden brown. Be careful not to overbake them.

  9. Cool: Remove the baking tray from the oven and let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

  10. Serve: Enjoy your homemade Nankhatai with a cup of tea or coffee!

 

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