Nankhatai

Name: How to cook Nankhatai - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Nankhatai

#goldenapron3 #week14 #ingredients-maida,suji #rainbowweek7 These are traditional Indian shortbread cookies which are not only delicious but also crispy and crunchy in every bite.Adding besan/chickpea flour gives a delicious flavour and golden colour when baked.Whereas semolina,chopped cashewnuts or pistachios and almonds adds crunchiness to the cookies.There are various ways of baking these cookies be it oven,microwave convection or on gas stove on low flame in indirect heating.Either way they are delicious melt in mouth cookies.

Ingredient

Food ration :

4 servings

1 cup

maida/all purpose flour

1/4 cup

besan/ chickpea flour

2 tbsp

fine suji/semolina

1/2 cup

sugar

3 tbsp

butter and ghee

1/4

th tsp cardamom powder

1 tbsp

curd

1/4 tsp

baking soda

1/2 tsp

baking powder

1 pinch

salt

10-12

cashewnuts chopped finely

2 tbsp

milk (if needed)

Cooking instructions

* Step 1

Grind sugar to a fine powder. Add ghee and butter in a bowl and whisk well till smooth. Add granulated sugar and beat well till frothy. In a separate bowl sieve maida, besan, pinch of salt, cardamom powder, baking soda and baking powder. Add suji and mix well. Add this to the butter and sugar mix. Add curd and 2 tbsp milk if the mixture is dry. Knead well to form a dough.

* Step 2

Chop cashewnuts finely and spread on a plate. Divide the dough into 15 small balls.Flatten and make a cross sign on each ball.Press the upper side lightly on the chopped nuts.Place butter paper on a baking tray Arrange cookies on it with gap in between as cookies double the size when baked.Preheat OTG and bake at 180°C for 20 minutes till it becomes golden brown in colour and crispy brown underneath.Allow the cookies to cool.They will become crunchy after they cool down.