Nankhatai

Quick and easy, these cookies get done in a jiffy. The only apparatus you need is a measuring cup and a mixing bowl – another reason to love them.

I learnt this recipe at a hobby class I attended many years ago in Navi Mumbai. At a loss of what to bake yesterday evening, I pulled out my old notes. These simple, indian cookies appealed to me. They required practically no effort and that was their main selling point.

Ingredients:

  • Maida- 1 1/2 C
  • Ghee (solid)- 1 C
  • Sugar (powdered)- 3/4 c
  • Rawa/besan- 1- 2 tbsp (optional)
  • Cardamom powder- 3-4 pinches

Method:

  • In a mixing bowl, mix together ghee,maida, sugar rawa/besan and cardamom power. You can bring the dough together using your hands. If you add besan(chickpea flower) or rawa/suji (semolina),it will have a slightly course texture.
  • Divide the dough into equal portions. Roll each portion into a circular shape and place on a lined baking tray. You can put half an almond or a pistachio on top of each cookie.  Or if you prefer make a design with a sharp knife. I kept mine plain.
  • Bake in a preheated oven at 180 deg. C for about 12 minutes.
Stacked up
Stacked up
Broken off
Broken off

The cookies can be flavoured with saffron instead of cardamom.  While my orginal recipe doesn’t mention baking powder, most recipes I have read tuse a pinch or two. We liked the way the cookies turned out but a little leavening would make them better.

I made half the quantity given in the recipe and I got 9 cookies of 2.5” diameter.

The nankhatai made it to office as well. It was well received and polished off quickly.

Boxed!
Boxed!
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