Serves: 12-15 Nankhatais INGREDIENTS
1 cup Maida (all-purpose flour)
1/2 cup besan (gram flour)
1/4 cup suji (semolina)
1 cup powdered sugar
3/4 cup ghee (clarified butter)
1/4 tsp elachi powder (cardamom powder)
1/4 cup chopped pistachios
METHOD
Mix together all-purpose flour, suji, besan, cardamom powder and keep aside.
In a bowl beat together ghee and sugar till it is fluffy and blend well.
Now gradually add dry mixed ingredients and mix well using your hand. Don't knead just combine well.
Grease hands with ghee and make lemon sized balls. Keep balls on parchment paper or baking tray. Top with chopped pista and almond.
Keep it in pre-heated oven at 170 degree Celsius for 10-12 minutes. Mine was perfectly fine in 10 minutes.
Remove from oven, let it come down to room temperature.
Serve with a glass of milk to kids.
NOTES:
1. Don't use melted ghee, if it is melted keep in freezer or fridge for 10-15 minutes.
2. Baking time may vary from 12-15 minutes depending on type of oven.
3. Make sure not too over bake or it will burn from the base
4. Do not remove khatais till it come down to room temperature or it will break.
1. Mix well gram flour, all-purpose flour, cardamom powder, milk powder and semolina. Keep aside.
2. Beat well ghee and sugar till light and fluffy.
4. Beat sugar and ghee for at least 5-8 minutes. Add dry mix. Mix well. Don't knead.
3. Make medium sized balls.
6. All done. In the pre-heated for 12-15 minutes at 170 degree Celsius.
7. It's done.
8. Top view.
9. Closer look!
Some success stories:
Feedback shared by Ruchi Srivastava.
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