Nankhatai
Ingredients
- 4 oz ghee or softened butter 1 stick butter / 113 g
- 1 cup sugar
- 1 cup flour sifted
- 1 cup suji or semonlina or cream of wheat
- 1 egg
- 1/2 teaspoon vanilla extract or essence
- 1 teaspoon green cardamom powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons chopped pistachios and/or almonds optional
Instructions
- Preheat oven to 325ºF.
- In a medium sized bowl or bowl of a stand mixer, add all the ingredients
- Mix until combined and it forms a dough.
- Divide the dough into smaller pieces, around 18-20 cookies. Roll each piece into a ball and flatten.
- Create a well in the centre with your index finger or the back of a spoon. Add chopped nuts if using.
- Transfer to baking sheet lined with parchment paper.
- Bake for 10-15 minutes. It is done when the sides start to brown.
- Remove from oven, and let Nankhatai cool on the baking sheet for at least 10 minutes, as they will still be soft.
- Transfer to a wire rack and cool completely.
- Store in an airtight container for up to 2 weeks.