Friday, July 27, 2012

Nankhatai (Indian Cookies Recipe)

Photo by Niti Agni
1/2 cup all purpose flour (Maida)
1/3 cup gram flour (Besan)
1/3 cup semolina (Rava/Sooji)
1/2 cup powdered sugar (I have added 1tbsp more)
1/4tsp fresh cardamom powder
1/4tsp fresh nutmeg powder
2tbsp grounded cashew nut (I have used cashews for taste,you can skip this if you want)
3-4tbsp of ghee/clarified butter, keep the melted ghee in the fridge and use it when it has a butter like consistency(butter when it is at room temperature) 
1/2tsp baking powder
Pre-heat the oven to 180 degrees C.
Cream the ghee and the sugar together till you get a nice smooth consistency.
Sieve together all purpose flour,gram flour,semolina,and baking powder.
Add the flour mix with the creamed butter. Add the cardamom and nutmeg. Mix well.
Now divide the mixture in equal proportion to form small balls. I have used a tablespoon as shown in the picture below, to give the cookies shape and with that size I have made around 24 nankhatai's
Place the cookies in a baking tray lined with foil or parchment paper. I have used parchment paper.
Bake it for 10 minutes in the center of the oven. Oven time varies for different ovens but it should be ready in 10-15min. Nankhatai does not have browning on either sides. 
Remove from oven and let it cool in the baking tray for 10minutes. Now place it on a cooling rack to cool it completely. I don't have a cooling rack so I use the grill tray that I have got with the microwave.
Nankhatai is ready to serve.
If you don't prefer the taste of semolina then just add 1/2cup all purpose flour and 1/2cup gram flour.
You can also decorate the Nankhatai with pistachio or cashew by placing it on top of the cookie before baking. Just press the pistachio or the cashew on the top part of the Nankhatai and then bake.
I have used ghee but you can even use unsalted butter for this recipe. 
Make the dough as shown in the picture below. 
The mix

The dough


No comments:

Post a Comment

Please write your suggestions and feedback here.