NANKHATAI (INDIAN COOKIE)
Nan khatai is a soft crunchy Indian cookie which simply melts in your mouth. Nan Khatias are sweet in taste and have a Golden finish to it. Nan Khatai are baked and are one of the finest bakery sweet with an Indian Taste.
Ingredients for Nankhatai:
Nan khatai is a soft crunchy Indian cookie which simply melts in your mouth. Nan Khatias are sweet in taste and have a Golden finish to it. Nan Khatai are baked and are one of the finest bakery sweet with an Indian Taste.
Ingredients for Nankhatai:
All purpose flour (Maida) – 2 cups
Butter (Ghee) – 1/2 cup
Castor Sugar (Chini) - 1 cup
Milk Powder - 3 tbsp
Cardamom powder (Ilaichi) - 1/2 teaspoon
1 tbsp Baking powder
Method for Nankhatai:
*Beat butter and sugar till it gets soft and smooth.
*Add milk powder and cardamom powder, sieve maida.
*Add maida and baking powder to the above mixture in parts and make a dough.
*Divide the dough into 20 equal portions and shape them into small balls of required size and flatten them between the two palms.
*Arrange in a well -greased tray and bake in a moderate oven at 180C/350 F till golden brown.
*Remove from the oven, let them cool down to room temperature, then store them in an air-tight container. You can even refrigerate them for a longer period. Just warm them in the microwave for 10 secs before serving.
NOTE-: Remember, this will not be as liquid as your cake dough. Cookie dough is supposed to be firmer so that it can easily form shapes.
*Add maida and baking powder to the above mixture in parts and make a dough.
*Divide the dough into 20 equal portions and shape them into small balls of required size and flatten them between the two palms.
*Arrange in a well -greased tray and bake in a moderate oven at 180C/350 F till golden brown.
*Remove from the oven, let them cool down to room temperature, then store them in an air-tight container. You can even refrigerate them for a longer period. Just warm them in the microwave for 10 secs before serving.
NOTE-: Remember, this will not be as liquid as your cake dough. Cookie dough is supposed to be firmer so that it can easily form shapes.
2 comments:
Nankhatai looks delicious...Its my favourite.I never used milk powder in this recipe....but I going to try now.
nice Santa clock... he he
thanks manisha....
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