Last year when I came across a post on nankhatais on my online food group on facebook by Priyanka Sushant Verma,recipe courtesy of Ruchi Airen, food blogger at Food fellas 4 u, I knew I had to give this a go. I didn’t realize how easy it would be to make these until I tried them, and I was so glad I did.Thanks a bunch Priyanka and Ruchi 🙂
I won’t say these tasted exactly like the store bought ones because they tasted so much better , with a bonus that you derive from the joy of baking , so therapeutic ! And wait , what about the heavenly aroma that wafts through your kitchen??
- All purpose flour/Maida : 2 cups
- Semolina/sooji : 1 cup
- Chickpea flour/besan : 1/2 cup
- Clarified butter/Ghee : 1 1/2 – 2 cups (may vary to knead the dough)
- Sugar : 1 1/2 cups (powdered)
- Elaichi ( cardamom) powder : to granish
- Pistachios (coarsely Pounded) to garnish
1.In a mixing bowl, mix all purpose flour, semolina, besan and sugar together.
2. Add ghee, little at a time, to the dry mixture and try to knead the dough. Do not overwork with it otherwise the nankhatais will not be flaky.
3.Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.
4.Make small flat balls as shown in the picture below and place on baking sheet. Using a knife, cut a cross in the middle of each, press some cardamom powder and chopped pistachios in the middle.Rest the cookie balls in the refrigerator for another 15-20 minutes.
5.Bake at 190°C for 15-20 minutes (depending on the oven)
6.Completely cool on a wire rack and then store in an air tight container.
Thanks so much for taking the time to stop by:)