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.
- 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
- 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.
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.