Nankhatai or Indian cookies are those biscuits which I used to have in my childhood These are known as dying Indian biscoot. I remember these used to be commonly available in the local bakeries. I used to love to have them as a tea time snack. Just dip in tea and eat them. The best part is that these cookies are eggless and my Dad who is a pure vegetarian loved them.
My bhabhi prepared it when I had been to Goa last time. My bhabhi used only all purpose flour(APF). I tried these 2 times. First time I used 3/4 Maida(APF) and 1/4 wheat flour. They turned crispy and crunchy. Second time I made them using 1/4 besan(Gram flour). The verdict was that the besan ones tasted much better than the wheat flour ones. The recipe mentioned below makes 12-15 cookies.
Ingredients: Prep. Time: 20 Min's, Makes: 12-15 cookies
3/4 cup maida/All Purpose Flour
1/4 cup besan/Gram Flour
1/4 cup powdered sugar
Pinch of baking powder
1/2 cup ghee
10 Chopped almonds
Procedure:
Sieve the 2 flours together.
Sieve the baking powder and mix it in the flour with your finger tips.
Sieve powdered sugar and mix again.
Add ghee and gently knead into soft pliable dough.
Do not add water and do not over knead the dough.
You might not need the entire ghee.
Pre-heat the microwave in convection mode for 4 Min's at 180c.
Line the baking try with the cookies. Coat the top of the cookies with chopped almonds or full almond.
Bake for 12-15 Min's till the top turns slightly golden.
Do not allow the cookies to get brown.
Cool on a wire-rack.
For more interesting posts of this type follow Raksha's Kitchen on3/4 cup maida/All Purpose Flour
1/4 cup besan/Gram Flour
1/4 cup powdered sugar
Pinch of baking powder
1/2 cup ghee
10 Chopped almonds
Procedure:
Sieve the 2 flours together.
Sieve the baking powder and mix it in the flour with your finger tips.
Sieve powdered sugar and mix again.
Add ghee and gently knead into soft pliable dough.
Do not add water and do not over knead the dough.
You might not need the entire ghee.
Pre-heat the microwave in convection mode for 4 Min's at 180c.
Line the baking try with the cookies. Coat the top of the cookies with chopped almonds or full almond.
Bake for 12-15 Min's till the top turns slightly golden.
Do not allow the cookies to get brown.
Cool on a wire-rack.
