Nankhatai

Nankhatai is an Indian short bread cookie that is very easy to be baked and tastes truly yummy. I had eaten it a lot during my childhood days when my dad used   to bring it for us from bakeries. They are usually made during the time of festivals. It is very crisp, yet so soft that the minute you put them in your mouth, they just melt away. It can be made and stored in airtight containers.

Ingredients

All purpose flour - 1 and 1/2 cup
Gram Flour - 1/2 cup
Semolina  - 1/2 cup
Ghee - 1 cup
Powdered Sugar - 1 cup
Cardamom powder- 1 tsp
Baking powder - 1 tsp

Instructions

Measure all the ingredients and keep them ready.
Sieve Maida, Besan and baking powder.
In bowl mix all the dry ingredients, maida, Besan ,Sooji and Baking powder.
To make the dough, in a big flat plate or bowl add powdered sugar and ghee and mix well for around 5 minutes.
Add the dry ingredients and elaichi powder to the ghee and sugar mixture and knead into soft dough.
Make small balls and flatten them by pressing them gently between your palms and place them on a greased baking tray. This recipe makes approximately 19-20 big sized cookies . It varies depending on the size you want to make.Preheat the oven at 200 degree C for 10 minutes.
Place the baking try in the oven at 180 degree C for 15 – 20 minutes.
Once they are out from the oven they will be soft, so avoid touching them.
Let them cool down completely after which  they are ready to serve.