Nankhatai are Indian style cookies made with flour, ghee, sugar and cardamom powder. I have used whole wheat flour for this nankhatai recipe which is a healthier version.
- 1 cup whole wheat flour
- 2 tbsp gram flour
- 1 tbsp rice flour
- ¼ tsp baking soda
- 7 tbsp pwd sugar
- ½ cup ghee
- 2 tbsp yogurt
- 2 tbsp rawa
- ¼ tsp cardamom powder
- a pinch of salt
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How to make
- Sift 1 cup whole wheat flour, 2 tablespoon of gram flour, 1 tablespoon of rice flour, ¼ teaspoon baking soda and a pinch of salt. Also add 2 tablespoon of rawa. Mix all nicely and place the dry ingredients aside.
- In another vessel take 7 tablespoon of powdered sugar.
- Pour ghee over the powdered sugar.
- Cream ghee and sugar until they appear soft, smooth and fluffy.
- Add 2 tablespoon of yogurt.
- Whisk nicely with a wired whisk. The yogurt should blend nicely in the mixture.
- Fold the sifted dry ingredients into the wet ingredient’s with a spatula.
- Bring the cookie dough together.
- Sprinkle ¼ teaspoon of cardamom powder and place the dough aside for 10 mins. Cover with a damp cloth.
- Uncover the dough.
- Make marble sized balls from the dough. Gently flatten them with your palm. Garnish with charoli or pistachios. Alternatively you could use cookie moulds to shape them.
- Place the cookies in a greased pan, in a preheated oven for 10 mins at 200ºC before baking.
- Bake at 170 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.