Nankhatai: A sweet, crumbly, melt-in-the-mouth cookie with evening tea
Traditionally, it is prepared during festival seasons but nankhatai lovers also whip it up at home as and when they crave it.
Traditionally, it is prepared during festival seasons but nankhatai lovers also whip it up at home as and when they crave it.
Traditionally, it is prepared during festival seasons but nankhatai lovers also whip it up at home as and when they crave it.
Are you thinking about what snack to prepare for Sunday evening, to go with tea? Here's an eggless cookie commonly made in the Northern part of India with easy ingredients like ghee, sugar, cardamom, and maida. Traditionally, it is prepared during festival seasons but nankhatai lovers also whip it up at home as and when they crave it. Being eggless, it can be relished by vegetarians as well.
Ingredients
¾ cup ghee
1 cup powdered sugar
1 pinch baking soda
1 cup maida
2 tsp gram flour
1 tsp rava
Cardamom powder and nutmeg powder (as required)
Preparation
Preheat the microwave oven at 190 degree Celsius
Take a baking tray and grease it
Mix ghee, powdered sugar, baking powder and beat well to make a cream
Combine it with maida, gram flour, and rava, along with cardamom and nutmeg powders to make the dough
Take small pieces of the dough in your arm and roll them into round-shaped balls
Place these balls on the baking tray after pressing them gently between your palms to give it a patty-like shape
Bake for some 15 minutes till the cookie turns brown
Cookies will be soft initially but will turn hard and crispy as they cool down