Nankhatai

FOR PREPARING NANKHATAI MIXTURE:

1. In a grinder, grind the sugar finely.

2. Next, whisk the powdered sugar and ghee together by using an electric mixer. It should be smooth, creamy, and light.

3. Now, sift all the dry ingredients, i.e., all-purpose flour, gram flour, baking soda, and baking powder.

4. Afterward, add yogurt in this ghee and sugar mixture.

5. Into this creamed mixture, add all the sifted dry ingredients, suji, nutmeg powder, and cardamom powder.

6. Mix this concoction gently. Do not knead the mixture.

FOR MAKING NANKHATAI:

1. Knead all of this mixture into a smooth dough. If the mixture is a little crumbly, add one to three tablespoons of milk.

2. Next, make medium-size nankhatai balls from the dough.

3. On the palm of your hands, roll the nankhatai balls evenly and flatten them slightly.

4. Either lightly press almonds on top of the nankhatai, or you can make a criss-cross design. To make the design, use a fork or a toothpick.

READY, SET, AND BAKE:

1. Now, place the nankhatai in the baking tray, and there should be enough gap between each nankhatai. As they will expand upon baking them.

2. For 20 to 25 minutes, bake the nankhatai in the preheated oven at 180 degrees celsius. They should be lightly golden.

3. Once cooked, remove the nankhatai and place them on the flat plate to cool them down.

4. Upon cooling, you can serve this delicious nankhatai right away or store them in an airtight container for later.

5. Serve nankhatai with milk or tea.

HOW TO MAKE NANKHATAI BY USING AN OVEN?

1. Most microwave ovens have an option of convection mode. Without this option, you cannot make nankhatai in the oven.

2. At the convection mode, preheat the microwave oven at 180 degrees Celsius for ten minutes and bake the cookies for approximately 15 minutes.

RECIPE NOTES:

1. You can easily store nankhatai in an airtight container for up to three weeks.

2. The temperature may vary in different models of oven, so keep an eye while baking them. Sometimes, time may exceed 25 minutes.