Nankhatai 2.0

I've shared a Nankhatai recipe before. This one is a little different with the addition of some ginger powder for some added warmth. This Indian shortbread cookie recipe is perfect for Diwali.

Ingredients:

1/2 cup plain flour - 70g

1/2 cup gram flour - 50g

2 tbsp coarse semolina - 20g

1/2 cup powdered sugar - 100g

1/2 cup room temperature ghee - 90g

Cardamom seeds (6 pods)

1 tsp dried ginger powder - 2g (optional)

1/4 tsp baking powder

1/4 tsp salt

Slivered almonds to garnish

Cooking time: 10 to 15 minutes

Oven temp: Gas mark 3/160 celsius

Method

In a bowl cream the room temperature ghee and powdered sugar together. The mixture will become light and fluffy.

In a separate bowl add the plain flour, gram flour, coarse semolina, cardamom seeds, ginger powder, baking powder and salt. I crushed the cardamom seeds in a pestle and mortar but did not grind this into a fine powder. You want a coarse texture. I also added 1 tsp of ginger powder which added some warmth. For a stronger ginger flavour add another tsp of dried ginger powder.

Add this dry mixture into the creamed ghee and powdered sugar. Mix well and use your hands to knead the mixture until it all comes together. The dough will be compact but soft to the touch.

Take small portions of the dough. I measured around 22g for each portion and then rolled them into a balls with the help of my hands. Place the balls of dough on a baking tray lined with baking paper. To garnish place some slivered almonds on top of the dough balls and gently press down

with the help of a fork. Then bake these in the oven on Gas Mark 3 for around 10 to 15 minutes. As all ovens are different keep an eye on these as you do not want these to brown too dark. You will know they are ready when they form cracks, spread out and have a slightly golden hue to them.

When they are ready, take them out of the oven and allow them to cool. The Nankhatai cookies are delicate while hot so it is best not to touch them. Once cooled they are ready to eat. Store these in an air tight container. These warm slightly spiced ginger Nankhatais are crumbly and melt in the mouth. They go perfect with a cup of tea/chai. Enjoy!

#nankhatai #cookie #mithai