1) 2 cups all purpose flour,
2) 1 cup granulated sugar
3) 3/4 cup clarified butter/ghee (not melted)
4)cashews, pistachios, ground cardamom
5) some strands of saffron dissolved in warm milk
6) 1 tsp milk
Method :
1) Preheat oven to 350° F/180° C.
2) In a blender (or by hand mixer or just with hands), whip together powdered sugar and clarified butter until light and fluffy.
3) Remove the mixture into a mixing bowl. Add flour in batches, mixing alternately and add baking powder and baking soda to it as well .
4) Knead the mixture well with hands for 10 minutes. (Alternatively use the hand mixer with its dough attachment for kneading.)
5) Add ground cardamom and saffron disolved in warm milk and mix properly to form a soft dough.
6) Make small balls and press each between your palms to flatten. Smoothen out the edges.
7) Arrange all the cookies onto a baking sheet. Dip nuts such as cashews, pistachios and stick one or two on top of each cookie.
8) Bake cookies for 15 minutes or until slightly golden. Nankatais are soft while hot but turn light and crisp once cool.
9) Store Nankatais in an airtight container.
Note : You can add Seamolina(Rava/Suji) to mixture for getting more crispy taste..!
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