Me and my sister were at our mom’s place when we decided to bake Nankhatai’s . Now I had three or four different recipes and we weren’t sure which one would be the best one .
So we decided to make two batches with two different recipes .This recipe turned out to be reallllly good . so here it is .
It calls for Maida , Besan, Sooji and Gehun ka aata. That is what gives it an amazing texture and aroma .
You can make Nankhatai’s with only Maida or only Gehun ka aata . But honestly speaking I prefer these over a single flour nankhatai any day . Originally they are made with ghee but here i am using butter because the little hint of salt gives it a better flavour .
Do give it a try.
You need :
Maida / All purpose Flour – ½ cup
Besan – 1 tbsp
Gehun ka aata / Whole wheat Flour – ½ cup
Sooji / Rawa / Semolina – 1 tbsp
Baking Powder – ¼ tsp
Sugar – ½ cup
Salt – one pinch
Cardamom – 3
Butter – ½ cup (Cold)
How to :
Preheat the oven at 150 degree celcius . Every oven is different and the heating varies accordingly . If in a doubt preheat at 140 degree celcius .
Nankhatai is basically an indian version of Shortbread biscuits . They are little delicate to bake and shouldn’t turn too brown when baked .
In a large bowl , Sift together the maida , besan , sooji , gehun ka aata , baking powder and salt .
In a Processor , Grind the sugar along with the cardamom to make a fine powder .
Add this to the flour mixture .
Add in the butter and mix well till it is well incorporated .
Knead well to form a soft dough .
Cover and keep aside for 15-20 mins .
Make small balls of the dough . Make sure there are no cracks in the balls .
Place them on a baking sheet , leaving a 2 “ gap between each one . With a butter knife press a cross on the balls without cutting through .
Bake them for about 20-22 mins or until done .
You know your nankhatai’s are ready when the bottom is golden brown and the cookie is still pale white .
They are going to be a little delicate when just out of oven . Let them cool and then store .
