My wife has a huge sweet tooth, and often after every meal she feels like munching something sweet. This time, she thought of baking a batch of Nankhatai or Indian cookies.
This recipe is by Megha, In this recipe, she has substituted maida with whole wheat flour. When you pop one these cookies, it will crumble in your mouth, exploding with flavours of ghee and cardamom.
You can feel the bite, yet it is soft and melt in mouth kind of cookie. When baked, they develop beautiful cracks that you will be proud of.
This is my childhood favourite, and still a favourite. I only knew these as bakery delights in my childhood. They would come in different shapes and colours, sitting in large glass jars.
What I did not know is that these are Diwali custom sweets in the north of India. During the festive season, every home bakes their special batch of Nankhatai and gifts to their loved ones.
Well, we do not need any occasion for sweet indulgence, particularly when it can be so simple and easy.
In a bowl, mix ghee and powdered sugar. Whisk
them well until creamy. Add all the dry ingredients, mix well to form a
dough. DO NOT KNEAD. Dough should not be soft or too
Pinch out small/large portions of the dough and
roll them gently without any cracks, flatten them slightly. Garnish with nuts of your choice.
Bake the cookies in a preheated oven at 160°C for 10-12 minutes .
- 1 Cup whole wheat flour
- 2 tbsp Gram flour/Besan
- 0.5 Cup powdered sugar
- 0.5 Cup ghee
- 1 tsp baking powder
- Cardamom powder for flavour
- A pinch of salt
- Nuts of choice for garnish
- In a bowl, mix ghee and powdered sugar. Whisk them well until creamy.
- Add all the dry ingredients, mix well to form a dough. DO NOT KNEAD. Dough should not be soft or too stiff.
- Cover and refrigerate the dough for 20 minutes.
- Pinch out small/large portions of the dough and roll them gently without any cracks, flatten them slightly.
- Grease a baking tray with ghee, arrange the cookies a little far from each other. Garnish with nuts of your choice.
- Bake the cookies in a preheated oven at 160°C for 10-12 minutes . Remove from oven and let it cool to room temperature before serving.
- Oven temperature and settings vary, so keep an eye on the baking. 15 mins in my oven gives a burnt top so 12 minutes works for me. It can vary for you.
- Once the cookies are out they will be soft to touch or may even crumble, upon cooling it harden.
- You may use refined flour,like the original Nankhatai do, instead of whole wheat flour.
- If the dough feels soft, add dry flour little by little and form a dough.
- Ghee should not melted.
- These cookies will stay good for a week, in a air tight container