Atta Nankhatai

Baking is something which I learnt recently..though I still haven’t mastered the art.My baking journey started when I got a Microwave and I was searching forever for Cake recipes..after a few successful attempts,I started looking for more recipes where I could bake bake and bake.That is how Malai Cookies came to be.I had bought a book on Cakes & Cookies and that one was the simplest of the recipes.After the beginners luck,I made Butter cookies and till date that is the best cookie I have baked so far.

I wonder how I never tried making Nankhatai,the famous Indian cookie or biscuit.I remember making this with amma in her cooking range(sometime back,gas burners used to have an oven attachment beneath).I loved those creamy white cookies with a strong Cardamom flavor.I tried making it once using Shilpa’s recipe and it came out excellent but it didn’t have the looks that I desired.Can someone please help me with this??

I am currently in a recipe compiling marathon-the number of magazines(mostly Vanitha) lying around is just taking up a huge space in my shelf.So I am tearing up the recipe pages and planning to bind them all together.I came across a wonderful Atta Nankhatai recipe in one of the old editions and I decided to make it immediately.Again the same thing,even though it tasted great,I still didn’t get the looks I desired..Please help!!

Atta Nankhatai

Ingredients

Whole wheat flour/Atta – 1 ¼ cup
Rava/Semolina – ½ cup
Ghee – ½ cup
Powdered sugar – ½ cup
Crushed cardamom seeds – of 2 cardamom
Baking soda – a pinch

Method

Preheat oven to 150*C.
Sift together atta,rava,cardamom seeds and baking soda.
Cream ghee and powdered sugar with a spoon.
Add the sifted ingredients little by little to make a dough.
Make small balls of the dough and flatten a little.
Arrange on a greased baking tray and bake for 20 minutes or till the nankhatai turns golden in colour.

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