Tuesday, August 3, 2010
Nankhattai is a Indian version of shortbread or cookies, which you can find it in almost all Indian bakeries. this recipe is from Champa's Versatile Kitchen. When i first saw this cookie it self i know I'm going to make this, it was so delicious especially the aroma of saffron and cardamom filled my whole house when I was baking this.
Every time when i opened this box of cookie, it was simply irresistible.
Recipe adapted from Versatile Kitchen
Plain flour- 100 g
Fine Semolina- 100 g
Ghee or Melted Butter- 100g
Powdered Sugar- 100g
Saffron- 1/4 tsp soaked in warm milk
Cardamom powder- 1/4 tsp
Bicarbonate of soda- 1/4 tsp
Preheat the oven to 180 degree Celsius. Sift the flour and bicarbonate of soda in a large bowl. Add the powdered sugar and mix well. Now add the ghee, cardamom and saffron knead it together to make it into a dough. Grease and line a baking sheet. Take small balls out of the dough, round it between your palms, flatten it slightly and place it in the baking sheet.
Bake it in the preheated oven for 15 to 20 minutes, leave it in the wire rack to cool. Then store it in a air tight container.
To check if the cookies are cooked move it slightly with your finger, if it moves freely without sticking to the paper then the cookies are done.
These cookies are great for tea time party or even for kid's party.
This recipe goes to Versatile Kitchen Bake-Off Event. It also goes to bookmarked recipes by Priya.
It also goes to Monthly Mingle- Party Treats hosted by Sara's Corner started by Meeta.
It also goes to Celebrate Independence Day by Akhila.