Nankhatai

Nankhatai are short bread cookies originating from Indian subcontinent . There are so many variations of nankhatais and can be made with different combinations of flour. In this recipe I used Dalda Vanaspati ( Hydrogenated vegetable cooking oil ) . This combination lends sturdy texture , a crunchy bite and melt in mouth feeling of perfect nankhatai . For healthier version I would suggest use ghee . I always prepare the dough on previous night and bake the nankhatais next day . This recipe is without leavening agents ( baking powder and baking soda ) .

Ingredients :

1 . Maida ( all purpose flour ) – 500 gms .

2 . Dalda + ghee – 375 gms .

3 . Sugar powder – 375 gms .

4 . Cardamom powder – 2 tsp .

5 . Saffron few strands .

6 . Salt a pinch .

Method :

1 . Sieve the flour with salt and keep aside .

2 . In a big mixing bowl add dalda and ghee at room temperature .

3 . Now add powdered sugar and begin to cream the sugar and dalda mixture using hand whisker .

4 . The mixture should become smooth , light , fluffy and creamy .

5 . Now add cardamom powder and saffron , mix it well

6 . Begin to mix the flour with creamed sugar mixture with spatula .

7 . Gently bring together the whole mixture to a dough .

8 . Keep this dough over night with covered .

9 . Next day pinch medium size ball from the dough .

10 . Lightly roll them in your palms and slightly flatten them .

11 . Place them in a baking tray lined with parchment paper . Keep some space between them as they expand while baking .

12 . Meanwhile preheat the oven at 180 degree Celsius for 10 minutes .

13 . Bake the nankhatais in preheated oven at 180 degree Celsius for 20 – 25 minutes or till light brown down side the nankhatai . Since oven temperature vary , It may take less or more time . So do keep a check .