Nankhatai

Nankhatai

  • 1 cup Maida
  • 1/2 cup besan
  • 2 tbspn suji
  • 3/4 cup powdered sugar
  • 1/2 tspn cooking soda
  • 1-2 pods cardamom crushed powder
  • 3/4 cup ghee
  • 2 tbspn crushed pistachios

In a big bowl with a hand whisk mix together maida, besan, suji and baking soda.

Add in the sugar and cardamom powder and give a quick mix.

Slowly add the ghee and start getting the mixture together to form a smooth dough. Refrigerate for 30 – 45 mins and remove the dough from the fridge let it set to room temperature.

If the dough is very crumbly, add in 1-2 tbspn of milk to bring everything to together so you can roll them into round shapes.

Pinch equal sized balls and roll them in your palms, with a slight press. With a knife or toothpick, slightly draw two lines cutting over each other and fill the crushed pistachios.

Bake them for 20-25 minutes in a pre heated oven of 180C.

Note: The baking time differs from oven to oven, keep testing to check yours.

The moment you bite them, they melt and that’s the perfect bake.

Adjust the ghee as per the dough needs.

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