Tuesday, December 25, 2018

Nankhatai - Indian shortbread cookies

S made these amazing Nankhatai for Christmas.  As kids, we got to eat them a couple of times in a year, when my grandfather sent them by parcel all the way from Mangalore. We knew them then as Narayan Katar, don't ask me why they were called that! The transportation by lorry took a long, long time, but well worth the wait.  The recipe link is from Ruchik Randap, and S made only slight modifications.



Ingredients:  Makes 16 medium ones/ 20-22 smaller ones

Maida or APF - 150 gms
Powdered Sugar - 125 gms  (granulated sugar that is powdered)
Melted Ghee - 100 gms
Salt - 1/8 tsp
Baking Soda - 1/2 tsp

Optional
Few strands of saffron, Cardamom powder if you like the flavour



Take the melted ghee (ensure that it is not too hot) in a bowl and add powdered sugar gradually, little at a time, till well mixed.
Sift the flour, baking soda and salt.
Add to the ghee and sugar mixture.
Blend it well.
If the mixture is paste like add a bit of flour.  It should be kneading consistency.
Lightly knead the dough till smooth.  Place in bowl, cover with clingfilm and keep aside 4 hours.
The dough might become firmer now.  If so, gently knead and make it soft and pliable.
Preheat oven to 180 fan
Line a baking sheet with parchment.
Divide dough into equal sized portions.  Roll each portion to a ball and gently flatten the sides (only).  The centre should be like a raised dome. This will enable the cracks to form on surface.

Bake for about 10-12 minutes.  Keep checking. Do not over bake or brown .
Remove from oven and let them cool on tray for another 15 minutes, after which they can be gently transferred to a wire rack till cool.

Store in airtight container.


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