Name: Mango flavoured Nankhatai/cookies recipe by Ankita More at BetterButter
Cook time: 12 min
Total time: 12 min
Yield: 10
Ingredients: 1 1/2 cup All Purpose flour/Maida/Plain flour; 2 Tbsp Besan/Gram flour; 2 tsp Baking Powder; 1 tsp Baking Soda; 1/2 cup White granulated sugar (or less); 3 Tbsp Mango pulp; 1/4 cup Unsalted butter(at room temperature); 2 Tbsp Almond coarsely grounded; 1/2 tsp Cardamom powder (optional); pinch of salt; Pistachios/Almond for garnishing (optional)

ABOUT Mango flavoured Nankhatai/cookies RECIPE

I loved nankhatai’s in India. We used to get nice velvet textured nankhatais in different shapes, sometimes the taste was also different. I don’t often make cookies. But it’s nice to have them in a few months. Today I experimented again and added a twist to the traditional nankhatai’s by adding Mango pulp. It is a great dish to make for parties and festivals :)

Ingredients Serving: 10

1 1/2 cup All Purpose flour/Maida/Plain flour
2 Tbsp Besan/Gram flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 cup White granulated sugar (or less)
3 Tbsp Mango pulp
1/4 cup Unsalted butter(at room temperature)
2 Tbsp Almond coarsely grounded
1/2 tsp Cardamom powder (optional)
pinch of salt
Pistachios/Almond for garnishing (optional)

Instructions

Preheat oven at 180°C/365°F. Grease the baking tray with butter, dust with flour.
Take all dry ingredients and sieve 2-3 times.
Add butter, grounded almonds and mix well, now add pulp as needed. Gently add the mixture and make a dough.
Take lemon size portion of dough, roll them evenly on palms and flatten them slightly.
Place nankhatai on a tray, keep some space in between them as they expands while baking.
Garnish with pistachios and bake them for 12-15 min or till slightly golden.
Remove and let it cool. Store in an air tight container.

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