Name: Nankhatai recipe by manju shah at BetterButter
Cook time: 22 min
Total time: 22 min
Yield: 6
Ingredients: All purpose flour - 1 cup + 1 tablespoon; Castor sugar/powdered sugar - 1/2 cup; Ghee/Clarified butter - 6 and 1/2 tablespoons; Baking Soda - 1/4 tsp + 1 pinch; Baking powder - 1 pinch; Green cardamom - 3 (Crushed)

Ingredients Serving: 6

All purpose flour - 1 cup + 1 tablespoon
Castor sugar/powdered sugar - 1/2 cup
Ghee/Clarified butter - 6 and 1/2 tablespoons
Baking Soda - 1/4 tsp + 1 pinch
Baking powder - 1 pinch
Green cardamom - 3 (Crushed)

Instructions

Mix together all purpose flour, baking soda and baking powder. Set aside.
Take castor sugar in a mixing bowl. Melt ghee and add to castor sugar. Mix together till it becomes a smooth paste. Add crushed cardamom and mix again. Add in all purpose flour little by little and make a soft dough.
Chill the dough in the refrigerator for 10-15 minutes.
Meanwhile, preheat oven at 170°C. Lightly grease a baking tray. Set aside.
Remove the dough from the refrigerator and pinch out a small portion and roll it to a lemon size ball. Likewise make balls with the remaining dough and arrange them in the greased baking tray. Press the balls a little on the top.
Bake in the preheated oven for 20-22 minutes or till the bottom gets a little brown. You will get beautiful cracks on top.
Remove and let them cool for 2 minutes on the tray. Carefully shift to a wire rack and let them completely cool down.
Consume fresh and store the remaining cookies in an airtight container.

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