These
melt in your mouth vegan shortbread style cookies have a lovely hint of cardamom
that makes it go down smooth with some nice hot Chai. Judging by its name, this
common Christmas cookie here in Goa probably has some has some Persian roots
with variations of this biscuit being made throughout India and even Pakistan.
Ingredients
100 g Sugar, finely ground
125 g Dalda Ghee (Hydrogenated Vegetable fat)
140 g Maida
1 tsp ground cardamom seeds/ vanilla extract
125 g Dalda Ghee (Hydrogenated Vegetable fat)
140 g Maida
1 tsp ground cardamom seeds/ vanilla extract
1 pinch salt
1/4 tsp baking powder
Method
Sift the flour with the salt and baking powder. Cream the sugar and ghee, mix in the flour mixture well adding one third at a time. Mix in the cardamom/ vanilla and knead well. Make about 25 smooth round slightly flat balls, place on a greased baking tray and bake in a preheated oven at 180 degrees Celsius for between 10-15 minutes. The nankhatai are done when still pale white and slightly firm to touch.
Place on a wired rack to cool and then store in an airtight container.
Sift the flour with the salt and baking powder. Cream the sugar and ghee, mix in the flour mixture well adding one third at a time. Mix in the cardamom/ vanilla and knead well. Make about 25 smooth round slightly flat balls, place on a greased baking tray and bake in a preheated oven at 180 degrees Celsius for between 10-15 minutes. The nankhatai are done when still pale white and slightly firm to touch.
Place on a wired rack to cool and then store in an airtight container.
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