Name: Nankhatai recipe by Kiah Wadhwani at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 cup all purpose flour; 1 tbsp Besan; 1/2 Cup whole wheat flour; 1 tbsp Sooji/Rawa/Semolina; 1/2 cup Sugar; 0ne pinch salt; 1/2 cup butter (Cold); 3 pods cardamom

ABOUT Nankhatai RECIPE

This recipe calls for Maida , Besan, Sooji and Gehun ka aata. That is what gives it an amazing texture and aroma . You can make Nankhatai’s with only Maida or only Gehun ka aata . But honestly speaking I prefer these over a single flour nankhatai any day . Do give it a try.

Instructions

Preheat oven at 150 degree celcius. If in a doubt preheat at 140 degree celcius . Nankhatai is basically an indian version of Shortbread biscuits . They are little delicate to bake and shouldn’t turn too brown when baked .
In a large bowl , Sift together the maida , besan , sooji , gehun ka aata , baking powder and salt . In a Processor , Grind the sugar along with the cardamom to make a fine powder . Add this to the flour mixture .
Add in the butter and mix well till it is well incorporated . Knead well to form a soft dough .
Cover and keep aside for 15-20 mins . Make small balls of the dough . Make sure there are no cracks in the balls .
Place them on a baking sheet , leaving a 2 “ gap between each one . With a butter knife press a cross on the balls without cutting through . Bake them for about 20-22 mins or until done .
You know your nankhatai’s are ready when the bottom is golden brown and the cookie is still pale white . They are going to be a little delicate when just out of oven . Let them cool and then store .

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