Nankhatai Recipe:
Ingredients:
• 1 cup all-purpose flour
• 1 cup sugar
• 3 tablespoons gram flour (besan)
• 1/2 teaspoon baking powder
• 1 teaspoon cardamom powder
• 2 tablespoons roasted crushed almonds
• 1 pinch salt
• 1 cup ghee (creamy foam butter)
• 1 egg (for brushing)
• Whole almonds for garnishing
Instructions:
• In a mixing bowl, combine all-purpose flour, sugar, gram flour, baking powder, cardamom powder, crushed almonds, and a pinch of salt. Mix the dry ingredients well.
• Gradually add ghee (creamy foam butter) to the dry ingredients and start kneading to form a dough. Ensure the dough is not too sticky or too dry.
• Once the dough is well-kneaded, cover it and let it rest for half an hour to allow the flavors to blend and the dough to relax.
• Preheat your oven to 350°F (180°C) and grease a baking tray with oil.
• After resting, divide the dough into equal-sized portions and roll each portion into a medium-sized round cookie shape.
• Place the shaped cookie dough on the greased baking tray, leaving some space between each cookie.
• Beat the egg in a bowl and brush each cookie with the beaten egg. This will give a nice shine and color to the cookies.
• Place a whole almond on top of each cookie dough for garnishing.
• Once the oven is preheated, place the baking tray with the cookies in the oven.
• Bake the nankhatai cookies for 30 to 40 minutes or until they turn golden brown and are crisp.
• Once baked, remove the cookies from the oven and let them cool on a wire rack.
• Your delicious homemade nankhatai cookies are ready to be enjoyed with a cup of tea or coffee. Store them in an airtight container once cooled to keep them fresh for longer.
Note:To create creamy foam from ghee, place the ghee in the microwave for approximately 25 to 30 seconds until it liquefies, then allow it to cool at room temperature for about half an hour until it transforms into creamy foam.