Name: Cashew and Amaranth NanKhatai recipe by Jagruti D at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: One cup Rajgaro ( Amaranth flour ) lot; 1\2 cup plain flour; 3\4 cup ground cashew; 1\4 cup finally chopped cashew; 10 tablespoon ghee or unsalted butter; One tbsp cardamom and allspice powder; 1 tsp baking powder; 1\4 tsp bi co soda; 2 tablespoon flavourless oil; Little milk if needed; 1 cup caster sugar maybe more

ABOUT Cashew and Amaranth NanKhatai RECIPE

These delectable, Nutty and gorgeous cookies, can be enjoyed with cuppa or hot chocolate. I think they would look best packaged in clear cellophane bags tied with festive ribbon or twine !

Ingredients Serving: 4

One cup Rajgaro ( Amaranth flour ) lot
1\2 cup plain flour
3\4 cup ground cashew
1\4 cup finally chopped cashew
10 tablespoon ghee or unsalted butter
One tbsp cardamom and allspice powder
1 tsp baking powder
1\4 tsp bi co soda
2 tablespoon flavourless oil
Little milk if needed
1 cup caster sugar maybe more

Instructions

Dry Roast the amaranth flour for 3-4 minutes in a pan. Cream ghee and sugar until you get very fluffy mixture. Add all the dry ingredients and oil into creamy mixture and bind into a dough.
If needed add milk little by little. Preheat oven to gas mark 3-4. Make small balls and slightly flatten the balls. Bake in pre heated oven for 7-8 minutes.
Change the position of the tray in the oven. Bake further 7-8 minutes. Remove from the oven and let it cool on a wire rack. Enjoy with cuppa or hot glass of milk or chocolate.

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