Thursday, 12 April 2007

My take on Nankhatai....

Nankhatai is one cookie I am fond of, not only is it eggless, but very simple to make. I have my own version though. Instead of pure desi ghee, I used unsalted melted butter.

I made these without the cardamom this time, my kids like them plain, and rolled in some turbinado sugar.

Try dunking these in Chai the next time's a perfect tea-time snack.

Here is what you will need:

  • 1 cup- All purpose flour
  • 1 tsp- Baking powder
  • 1/2 cup - Melted unsalted butter (use desi ghee, if you like)
  • 1/2 cup - Powdered Sugar
  • 1 tsp - Pure Vanilla Extract
  • 3 tbsp- Turbinado Sugar to roll the cookies in(optional)
Sift the baking powder and the all purpose flour together. Set aside. Combine Vanilla extract,sugar, and the melted butter. Mix really well until frothy and creamy....this is important. Now add the flour mix. Knead well into a firm dough. Roll into a thick flatbread and cut out round thick shapes using a cookie cutter. Roll the cut dough into some turbinado sugar if you like and place on a lined cookie sheet. You can use cashews, almonds or pistachios to to top off the cookie if you like instead of the Turbinado sugar. Turbinado sugar is essentially raw cane sugar and is brown in color. You can find it in specialty stores.

For a Desi Variation: Use Ghee in place of butter, Wheat flour in place of All-purpose flour, add a teaspoon of Cardamom powder, a teaspoon of Saffron, and about 2-3 tbsps of Pistachio powder in the flour mix.

Bake at 375F for around 20-25 minutes until golden. Enjoy them while hot as is, or dunked in some hot tea or coffee! The taste is wonderful....light, airy and buttery-perfect egg less indulgence.

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