Nankhatai (Indian Cookies)

Next in my baking experiments were cookies. These are pretty simple to make unlike the strict measurements for cakes or breads. They were soft once baked but got hardened when they were cooled. It was slightly powdery on the outside due to the ground dry fruits. I’m not too fond of sweets, but Ox just loved them. 🙂

All Purpose flour – 1 cup
Sugar – 1/2 cup
Ghee – nearly 5 Tbsp
Baking Soda – 1/4 tsp
Salt – a pinch
Cardamom powder – 1 tsp
Cashews – 3-5 (optional)
Almonds – 3-5 (optional)

Grind the cashews and almonds till coarsely powdered or you may even use them as is to decorate the biscuits. Mix all the ingredients except the ghee, keep adding a spoonful of ghee bringing the flour together to form a smooth ball.

Take small amount of dough into the hands, roll it again till smooth and slightly flatten it. Dip one side of it in the powder or press a piece of cashew or almond on it.

Preheat oven to 300 F and bake for 20-25 minutes till they turn slightly brown. The cracks on the surface are just an indication that they are done. Let them cool and serve with tea. They are great to be gifted too.

The last pic is a kind of chocolate cookie. I added a spoon of dark chocolate spread to the dough. They were also good but the original nankhatai were yummiest. 😉


8 thoughts on “Nankhatai (Indian Cookies)

  1. Ahaaa….. reminds me of the bakery near my house in Surat, every day at 4.00 pm, I use to smell the fragrance of these freshly baking Nan khatai’s while returning back from the classes.. I am so tempted to make them..
    thanks for making me live in that memory again even 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s