Name: Naankhatai recipe by Pooja Misra at BetterButter
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4
Ingredients: Maida - 1 Cup; Besan - 1/4 Cup; Baking Soda - 1/2 tsp; Baking Powder - 1 tsp; Sooji - 2 tbsp; Pinch of nutmeg; Cardamom Powder - 1/2 tsp; Ghee - 1/2 Cup; Sugar - 1/2 Cup; Dahi - 1/2 tbsp; Milk - 2 tbsp

Ingredients Serving: 4

Maida - 1 Cup
Besan - 1/4 Cup
Baking Soda - 1/2 tsp
Baking Powder - 1 tsp
Sooji - 2 tbsp
Pinch of nutmeg
Cardamom Powder - 1/2 tsp
Ghee - 1/2 Cup
Sugar - 1/2 Cup
Dahi - 1/2 tbsp
Milk - 2 tbsp

Instructions

Powder the sugar fine in the grinder.
Cream ghee and powdered sugar with a hand blender.
The mixture should become light, fluffy and creamy.
Sift together dry ingredients.
Add yogurt to creamed ghee and sugar mixture. Mix well and then add sifted dry ingredients.
Gently mix everything to make a smooth dough. Add milk if the mixture is too crumbly.
Pinch medium sized balls from it slightly flatten them with your palm and sprinkle elaichi powder.
Preheat oven at 180 ° C for 10 minutes. Place cookies in a baking tray keeping some distance in between as they will expand.
Reduce the temperature to 170 °C after five minutes. Keep an eye on cookies. Cook for around 10 more minutes. Check and if done then take them out on a wire rack.
Keep them in an airtight box.

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