Sometime back,I compiled all my hand written recipe notes into word files and took a printout.Among them was a Nankhatai recipe which looked very familiar.It was written long ago,so I am not sure if it was from a blog or a tv show.The best part was when I discussed the recipe with amma,she said she used to follow a similar(almost same) recipe when she baked these.Now that is interesting.We decided to bake it together when I was home.To say we baked it more than 3 times in a week says a lot about the recipe.
I think,I am resting my hunt here for the best possible Nankhatai recipe.
Maida - 1 cup
Sugar - 1/2 cup,powdered(measure after powdering)
Cardamom seeds,crushed - 1/2 tsp*
Ghee - 1/2 cup,melted and cooled
Baking soda - 1/2 tsp
Preheat the oven to 170C.
Powder the sugar along with one cardamom and a few strands of saffron(if using) and keep aside.
Sift(or stir) together maida and baking soda,keep aside.
Mix together the melted ghee and powdered sugar to a smooth paste.Add the flour 1 tbsp at a time and mix together to form a dough.Knead the dough with your fingertips until it starts to come together.
Rest the dough for about 1 hour and then pinch off balls of same size and then roll them smooth and place on an ungreased cookie tray.
Bake at 170C for 20-22 minutes.
- You could add one or two cloves while powdering the sugar for an added twist.
- If you feel the dough is sticky,add 1 or 2 tbsp flour and then knead again.Do not be tempted to add more since that would turn out hard nankhatais,you wouldn't want that!
- Rest the dough for an hour or so and then bake the nankhatais.You could even keep the dough overnight which would improve the texture.
- Baking time varies in each oven,so bake according to your oven.Be careful not to over bake and brown the nankhatais.