Nankhatai recipe

Nankhatais' are Indian shortbread biscuits. I'm taken aback to my childhood memories when I think about this sweet snack. What I love about Nankhatai's the most is its crumbly texture.  I used to be quite fascinated by it in those days. While looking at it, one wouldn't predict how nice and buttery it tastes, but once you get a taste of it, it is surprisingly grainy and sweet! A weakness to all my fellow sweet lovers indeed. :)

Okay, so since this nankhatai is so delicious and has that lovely texture what I didn't expect is how easy it was to make at home! So I decided to give it a try and it turned out to be absolutely yummy! It got finished within 2 days so I didn't have to worry about it getting spoilt too.

Here's the recipe to nankhatai. It is so easy to make and make sure you do try it in this quarantine period when all of us are stressed and as the saying goes "Stressed spelled backwards is 'Dessert'". So go for it!
Recipe for nankhatai (makes around 16 pieces, but it really depends on the size in which you're making them)

Ingredients needed:

*1 cup all purpose flour (maida) (125g)
*2 tbsp suji/rava (15g)
*2 tbsp gram flour/ besan (15g)
*1/2 cup ghee/oil  (125g) (I mixed oil and ghee together cause I had very little ghee at hand)
*3/4 cup sugar (125 g) (if diabetic/on a diet then reduce the amount a bit because they turn out super sweet in this amount so 1/2 cup is okay)
*1 tsp baking powder
*1 pinch of salt
*1/2 tsp cardamom powder (elaichi)
*5-6 almonds  for garnishing


Method:
1. In a bowl, mix maida,  suji (rava), besan, baking powder and salt together. Combine them till it forms a uniform mixture.

2. In another bowl, add ghee or oil (whichever is available)  and add sugar to it. Mix this mixture with a fork until it attains a soft texture. Add elaichi powder.

3. Now add the dry ingredients slowly into the ghee-sugar mix while stirring continuously.

4. By now it should turn to a dough like consistency. (If watery add a little bit maida more.)

5. The dough must be a bit softer than the chapati dough. It is okay if it is too soft too.. don't worry it'll turn out to be perfect in the end! :)

6. Now take small portions of the dough and flatten it on your hands and line it in a tray. Make sure to add a little bit of oil or ghee on  the tray before you place these on the baking tray to avoid it getting stuck on the tray. ( can't take any risk at this point, can we?)

7. Once you finish placing all the nankhatais' on the baking tray. Add cut almonds on top of it if you like. Place it in the oven which was already preheated at 180°C for 15 minutes.

8. Keep them in the oven for about 30-40 minutes. After that just check with a toothpick or a fork whether they're done.. if not keep them for another 10 minutes.

9. If you get a clean fork/toothpick back that means it's done. So there you have your delicious, mouthwatering nankhatais ready. (If

In case you don't have an oven, no worries.. they can be made just as deliciously in the pressure cooker too. Just make sure to remove the gasket and the whistle off it before placing your baking tray within the cooker. It should be done in the cooker within 25 minutes. Just to be sure about it, use a fork and check.

And there, you're good to go ;)

Enjoy your nankhatais with your family and do let me know if you try them :)