INGREDIENTS (measuring cup used, 1 cup = 250 ml)
• 1 cup maida or all purpose flour, 125 grams
• ¼ cup besan/gram flour, 40 grams
• ½ tsp baking soda
• 1 tsp baking powder
• 2 tbspsooji/fine rava/cream of wheat, 20 grams
• 2 to 3 pinches or ⅛ tsp nutmeg powder or grated nutmeg
• ½ tsp cardamom powder
• ½ cup ghee (semi solid) or butter at room temperature, 80 grams
• ½ cup sugar, 100 to 110 grams or ⅔ cup powdered sugar or icing sugar or as add as per taste
• ½ tbspdahi/curd or yogurt
• 1 to 2 tbsp milk
• few almonds or chironji/charoli
1. powder the sugar finely in a grinder.
2. then cream the ghee and powdered sugar with a electric mixer or blender. you can also cream in a food processor.
3. the mixture should become smooth, light and creamy.
4. sift the the following dry ingredients – maida or all purpose flour, gram flour/besan, baking powder and baking soda. keep the sifted dry ingredients aside.
5. add curd/yogurt to the creamed ghee+sugar mixture. mix very well.
6. now add the sifted dry ingredients. also add the sooji/rava/cream of wheat, cardamom powder and nutmeg powder.
7. gently mix everything. do not knead. just mix and gather to a smooth dough. if the mixture is too crumbly and you cannot bring together to a dough, then add 1 to 3 tbsp of milk. mix lightly and bring the mixture to a dough.
8. pinch medium sized balls from the dough.
9. roll them evenly in your palms. slightly flatten them. presschironji or almonds on the top lightly.
10. you can also make some criss cross designs on the nankhatais with a fork or toothpick.
11. place the cookies in a baking tray.
12. keep some space between them as they expand while baking.
13. bake the nankhatai in a pre heated oven at 180 degrees C for 20-25 mins till light golden.
14. remove and place them on wire racks.
15. when cooled, store the nankhatai in an air tight container.