Hello friends......hope you all are doing fine and staying at home for the single cause....Yes, that's Corona Virus (COVID-19). We all have to stay together and fight this pandemic and most importantly STAY AT HOME.
It's been 16 days we all are at home and following the lockdown guidelines. We all are enjoying happy times with our family. But, sometimes it's very boring and tedious to stay at home and do everyday chores. That is where we need to boost up ourselves and engage ourselves in doing things we love to do but due to the lack of time, it has taken a side stand.
Lately, I have developed a new interest and i.e doing baking with my family. Yes, we three of us try to bake cakes and cookies at least once a week and trust me it's very relaxing. This time we baked Cardamom Flavored Cookies or Nankhatais. I have already shared the recipe of Nankhatais a few years back but I have baked those cookies in the oven. This time I'll show you both the methods with and without oven.
Nankhatais are eggless cardamom flavored cookies. These shortbread styles cookies are crunchy & crumbly with a sensational aroma of cardamom.
These cookies are very simple to make and require very few ingredients which we always have at our home. So, whenever you crave some homemade cookies try them out. I can assure once you make and store it you can't keep yourself away from these goodies.
So, without getting frustrated amid the lockdown and doing panic shopping try to utilize this time in doing something creative and keep yourself engaged. I'm sure we will walk through this crisis. AMEN!!
Ingredients:
1. Maida/ All-purpose flour: 1 cup
2. Besan/ Gram flour: 1/2 cup
3. Sooji/ Semolina: 2.5 tbsp
4. Powdered Sugar: 1/2 cup
5. Ghee/ Melted Butter: 1/2 cup
6. Cardamom powder: 1 tbsp
7. Pistachios & Almonds (chopped)
Method:
1. Take a bowl and sieve the maida, besan, and sooji. Always sieve the dry ingredients to avoid any lumps.
2. Add the powdered sugar and sieve that too.
3. Add the melted butter into the dry ingredients.
4. Knead a smooth dough using your hands. This will take somewhere around 3-4 mins. If the nankhatai dough is not binding well then add some more ghee or a tablespoon of milk.
5. Add the cardamom powder and knead again. Rest the dough for 10 mins.
6. Take a small portion of the dough in between your palms and form small balls. With a finger form a small impression in the center of the nankhatai.
7. Garnish the Nankhatais with chopped pistachios and almonds.
Baking in Micro oven:
1. For baking the nankhatais in the micro oven take a baking rack and cover it with aluminum foil.
2. Place the nankhatais on the baking rack.
3. Bake the nankhatais in the preheated micro-oven for 18-20 mins at 180 degrees.
Baking in Frying pan:
1. Take a plate and line it with butter paper. You can also grease the plate with ghee or butter.
2. Place the nankhatais on the plate lined with butter paper.
3. Preheat the frying pan with salt and keep a stand at the bottom.
4. Place the plate and bake the nankhatais for 18-20 mins.
8. Once done take out the nankhatais and allow it to cool at room temp.
9. Our Nankhatais is now ready to serve. Enjoy it with hot elaichi wali chai.
Note:
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