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Ingredient
Nankhatai cookies
Introduce
Ingredient
Food ration :
20 biscuitsCooking time :
11 minutes
1 cup (120 gms)
All-purpose flour/Maida
1/2 cup (60 gms)
Chickpea Flour/Besan
2 tbsp+ 1 tsp
(30 gms) Semolina/Rava
1/2 cup (80 gms)
Sugar, Powdered
1 tsp
Cardamom powder
1/4 tsp
Salt
1/2 cup (115 gms)
ClarifiedButter/Ghee
as required
Dried Rose Petals for garnishing (optional)
Cooking instructions
* Step 1
In a mixing bowl sieve together the All-purpose flour, Chickpea flour, Semolina, Powdered Sugar, Cardamom Powder and salt.
* Step 2
The dough is ready when you pinch out a portion of it to form a crack free smooth ball. At this stage either eye-ball and divide the dough out or use a weighing scale to form 20 balls each weighing 24 gms if you want to be precise.
* Step 3
Add some slivered almonds or pistachios in the cavity and refrigerate the tray for 20 mins.
* Step 4
The cookies are done when they develop beautiful cracks in the centre with pale colour on top and slight golden brown colour in the bottom.
* Step 5
Let the cookies cool in the baking tray itself for 5 to 10 mins, then transfer to a wire rack to cool completely. The cookies firm up upon cooling.
Note: if there is a photo you can click to enlarge it
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