Nankhatai
shortbread or cookie orbiscuit, perfectly paired with tea
Ingredients
- 1 cup all-purpose flour
- 1/2 cup gram flour
- 2 tbsp semolina
- 1 tbsp baking powder
- 1/2 tbsp cardamom powder
- 1/2 cup ghee(clarified butter)
- 1/2 cup powdered sugar
- 1/2 kg salt for baking
Instructions
Preheating
- Add salt in a wok and place a stand in it.
- Cover it with a plate and pre-heat for about 15-20 minutes on low flame.
Dough Preparation
- In a mixing bowl, add ghee.
- Followed by powdered sugar.
- Mix it well. Whisk for 2-3 minutes or till it becomes fluffy.
- To the mixture, add all-purpose flour.
- Followed by gram flour and semolina.
- To this, add baking powder and cardamom powder.
- Mix all the things nicely and knead a soft dough with the help of hands.
- Cover and rest the dough for 15 minutes.
Shaping Nankhatai
- Grease the plate with some oil/ghee.
- After 15 minutes, knead the dough again.
- Take a small ball fromthe dough and shape nankhatai. Gently press from the thumb in the center.
- Likewise, prepare all.
- Top with some chopped pistachios.
Baking Nankhatai
- Place the nankhatai in the pre-heat wok.
- Cover it with a plat. Cook on low flame for 10 minutes. After that, shift the flame to medium and cook for another 10 minutes.
- Once cooked, turn off the flame and allow it to cool down completely.
- Nankhatais are ready. Store in an air tight container for 10 days.
Notes
- You can use butter/ oil also in place of ghee.
- If the dough does not combine well, add some more ghee, and then form a dough.
- Allow to cool down completely then only separate from the plate.