Nankhatai with Besan

 

Everyone’s all time favourite, Nankhatai. This is a melt in the mouth recipe for my no fail nankhatai. I also have another version of Nankhatai without besan. Will post that soon.

 

Ingredients:

 

1 cup all purpose flour

1/4 cup gram flour (besan)

1/4 cup fine semolina

1/2 cup ghee

1/2 cup powdered white sugar

1/2 tsp cardamom powder

1/2 tsp jaiphal powder

1 tsp baking powder

1/4 tsp baking soda

Pinch of salt

 

Method:

 

Whip the ghee till it becomes frothy and changes to light yellow. This should take about 8-10 mins if done with hand whisk.

 

Sieve the powdered sugar and add it to the ghee. If you don’t have cardamom powder, grind the cardamom with the sugar.

 

Whisk for about 5-6 mins till it is well incorporated.

 

Now sieve the remaining ingredients and mix well to form a soft dough.

 

I usually refrigerate all my cookie dough overnight so I did the same with this nankhatai dough as well.

 

Remove from the fridge and let it sit for about 15-20 mins. Start breaking the dough and make small portions.

 

Flatten it a bit between your hands and put it on a greased tray. Garnish with chopped cashew, almonds or pistachio.

 

Preheat oven at 180 for 10 - 12 mins. Bake the cookies for 10 mins till the base becomes brown.

 

Then keep only top element of the oven on for additional 2 mins to make the cookies brown

from top.

 

Remove and cool before eating.