Nankhatai are traditional Indian sweet cookies that are delicious. Usually prepared with all purpose flour/maida, I have prepared nankhatai with a combination of maida and whole wheat flour.
- 1/2 cup whole wheat flour
- 1/2 cup maida
- 1/2 cup melted ghee
- 1/2 cup sugar ( adjust to sweetness required)
- 1/4th tsp baking soda
- 1/2 tsp cardamom powder
- A pinch of nutmeg powder
- Sieve the flours,baking soda twice, then add cardamom powder, nutmeg powder, mix well and keep aside.
- Whisk the ghee well till creamy then add powdered sugar and whisk well till smooth and fluffy. Add the flour mix slowly and knead well into a dough till it comes together.
- Rest the dough covered for about an hour. Then divide the dough into small equal portions. Roll each portion into a small ball and then flatten it a bit on top to get round flat nankhatai.There should be no cracks.
- Preheat the oven at 160 degreeC.
- Place the nankhatai on a baking tray at equal distance. Keep a distance between each nankhatai as they will rise.
- Bake the nankhatai at 160degreeC for 20 minutes. Baking time varies for each oven. Once done remove from the oven after 4 to 5 minutes and let them cool.
- When cooled store the nankhatai in an air tight jar.
- Baking time varies for each oven so be careful not to overbake the nankhatai.
- The cookies should be just golden in colour. Do not brown them.
- Baking the nankhatai on low temperature helps in baking the nankhatai totally from inside.
- Resting the dough improves the texture of the nankhatai.
- Preheating the oven for 10 minutes is very important.