- 500 gms maida
- 250 gms ghee (semi solid but not melted)
- 250 gms sugar (powdered)
- Elaichi powder (cardamom powder)
- 1 tsp vanilla extract (optional)
- 1/2 tsp baking soda
- A pinch of salt
- Take maida, baking soda and salt and sieve this mixture twice.
- Preheat the oven to 350F
- Mix ghee (semi solid) and sugar. Beat well on low speed with the hand mixture until the sugar is well dissolved in ghee and the ghee sugar mixture is fluffy.
- Add flour in batches . Also add in the vanilla extract and elaichi powder (cardamom powder). Mix well to form a soft dough. You can also use the stand mixer with the dough attachment to make the dough.
- keep it aside covered for 10 minutes.
- Make small balls and flatten them slightly.
- place these balls in the baking sheet with sufficient space between them.
- Bake them for 15 minutes or until they are slightly golden. Nankhatais are soft when they are hot but they become light and crisp once they cool.
- cool them and store them in airtight container.
- The baking temperatures vary from oven to oven .In my oven these cookies get done in 15 minutes. So after 14 minutes, keep an eye on the cookies.
- Once you have arranged dough balls in the baking sheet, you can dip cashews , pistas or chironjis in milk and stick them on to the balls.
- While making the dough, instead of vanilla extract you can add some saffron soaked in little milk.