Monday, March 14, 2011



  1. 500 gms maida
  2. 250 gms ghee (semi solid but not melted)
  3. 250 gms sugar (powdered)
  4. Elaichi powder (cardamom powder)
  5. 1 tsp vanilla extract (optional)
  6. 1/2 tsp baking soda
  7. A pinch of salt
  1. Take maida, baking soda and salt and sieve this mixture twice.
  2. Preheat the oven to 350F
  3. 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.
  4. 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.
  5. keep it aside covered for 10 minutes.
  6. Make small balls and flatten them slightly.
  7. place these balls in the baking sheet with sufficient space between them.
  8. 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.
  9. 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.

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