Nankhatai are traditional Indian biscuits with a lovely texture and taste. The cardamom and Rose give it a very Indian yet delicious taste. They are soft yet flaky. Try them to know more about these rich melt in the mouth cookies.
- 130g / 1 cup – Maida / Plain Flour
- 60g / ½ cup – Besan / Gram Flour
- 30g / 2 ½ tbsp. – Suji / Semolina
- 80g / ½ cup – Powdered sugar
- 1 pinch – Salt
- 1 pinch – Baking Soda
- 1/2tsp – Cardamom Powder
- 125g /3/4 cup – Ghee at room temperature
- 1 tsp rose essence (optional)
- Pistachios & Almonds to Top
• In a bowl, add in the maida, besan, suji, powdered sugar, salt , cardamom powder rose essence and mix well.
• Pour in the ghee and form into a dough (do not knead much). It should form into a soft dough. Add Divide into equal portions. I made 22 cookies weighing 20 grams each.
• Shape into round pedas and make an indentation with your thumb and place the nuts in it. Press slightly so that the nuts stick to the nankhatai. Try to make smooth balls ,although a little cracks are okay.
• Bake in a preheated oven for 25-30 mins at 150 Degree C with both rods on or till the nankhatai get slightly golden on the edges.
• Transfer them to the cooling rack and let cool completely. They will be very soft when warm but will firm up on cooling.