Recipe Ingredient (used american measuring cup, 1 cup = 250 ml)
150 gm all purpose flour + 2tbsp flour
3 tbsp gramflour
50 gm semolina + 1 tbsp more
2 tbsp milk powder
135 gm powdered sugar ( I used organic sugar and powdered)
150 ml clarified butter at room temperature
½ tsp cooking soda
2 tbsp yogurt
a pinch of salt
¼th tsp green cardamom powder + ¼th tsp more
How to make Nankhatai
Sift the flour, besan, semolina, milk powder, salt, ¼th tsp cardamom power and baking soda.
Combine sugar and ghee.
Beat manually or with a hand blender until they are soft and fluffy.
Add yogurt and beat again until they mix well.
Fold sifted flour into batches of three.
Cut and fold.
The mixture should look somewhat like this.
Allow the cookie dough to rest for 10 min with a damp cloth or cling film.
Meanwhile preheat the oven for 10 mins at 200ºC before baking. Make small marble sized balls. Place them over a greased tray.
Just press gently towards the center and give incision with knife in cross pattern.
Sprinkle little cardamom powder over each cookies.
Bake at 160 ºC for 16-18 mins or until the edges turn light brown. If they are not baked don't worry keep for some more time but don't over bake them. As once they cool they would firm up so be vigilant and careful.
Repeat the same with the rest of cookies. Allow them to cool and then store them into an air-tight container or bottles.
Serve your nankhatai's with a hot cup of tea or coffee.
1.You could make a lemon sized ball or even a marble sized ball shape to the cookies.
2.Addition to cardamom powder you could also add some nutmeg powder.
3..Adding nut's are optional.
4.Preferably use ghee for a better result. Alternatively, you could use butter.
5.Ensure you don't over bake them. When you see the edges are lightly browned that mean's the cookies are baked.