Nankhatais are the versatile, flaky and softly crunchy Indian biscuits that just melt in your mouth. These are best accompanied with a cup of tea but hey, who is to stop you if you just want to devour a few straight from the tin! Ingredients
1 Cup plain flour
1/4th cup fine Semolina
1/3rd cup Besan or Bengal gram dal flour
1/4th cup ghee
1/4th cup butter
1/4th cup yogurt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4th teaspoon salt
1/2 cup powdered sugar
1/3 teaspoon cardamom powder - optional
almond slivers to decorate - optional Method
In a bowl mix all dry ingredients together - plain flour, besan, semolina, baking powder, baking soda and salt.
In a bigger bowl, beat butter and ghee together. Use both at room temperature.
Once the butter is light, beat in sugar till soft peaks form.
Gradually add dry ingredients and fold in till the batter starts coming together.
Add yogurt Add cardamom powder.
Knead softly with hands.Divide into 25-30 balls, shape and flatten the tops with your fingers.
The Nankhatais will spread/rise when baked so keep space between adjacent on the baking tray.
Bake for 18-20 mins at 180 degrees
Check the underside, if they look uncooked, turn and bake for 2-3 mins.
Remove from oven when they are still not fully firm.
Cool down on wire rack
As the Nankhatais cool they will become crunchy and get their classic melt-in-the-mouth texture.If overbaked, they tend to become hard on cooling.