Last time it snowed this heavily (at the beginning of this year) I remember taking out my baking gear, kneading a dough and whipping up a bunch of cookies. What is it with winter that we crave for warmth in silly things like a cup of hot chocolate or a plate of cookies or croissant, warm and fresh out from the oven. And no … the store bought ones cannot give that balmy feel. What is winter if your home does not fill up with the aroma of freshly baked goods. While there is nothing like curling up on the couch, snuggling happily under the comforts of a soft plush throw flicking through the pages of a gripping thriller, it is equally rewarding to bake up something sweet or savory for the cold weather. And well who can say no to a little respite from the chill outside as you open the oven door to check on the progress.
Now the year has almost come to an end and the first heavy snowfall of this winter inspired a baking spree yet once again. This time I thought of making NanKhatai from Arundhati’s blog. I had already tried this recipe before and it was such a super success that I did not bother looking for an alternate recipe.
For those who are hearing this name for the first time and wondering what on earth it could be – well its another name for Indian egg less cookies, primarily made with clarified butter called ghee (or butter). But they have an Iranian/Persian origin as I concluded from some research on the web. To know more read this article.
As a child we would get these cookies/biscuits from the bakery man who would come to our doorstep with bread and baked goods. They were always special and less accessible than the usual Marie or ParleG biscuits. As the article rightly says – The soft crumbly nankhatai brings back many a fond memory! To be able to make it at the drop of a hat gives a lot of joy to me and brings it all back home. Sharing this wonderful and super easy recipe.
- All Purpose Flour/Maida – 1 cup
- Gram Flour Besan – 1/2 cup
- Baking Powder – 1/2 tsp
- Baking Soda – 1/4 tsp
- Cardamom Powder – 1/4 tsp
- Butter/Ghee – 100 gms or 7 tbsp
- Powdered Sugar – 1/2 cup
- Milk – 1-2 tbsp. as required
- Chopped nuts for garnishing, I used chopped cashews and pistachios
Note – The recipe suggests butter or ghee but strongly recommends using ghee. However I made these using butter.
- Preheat the oven to 350 F and line a baking sheet with a parchment paper or grease it with some butter/ghee.
- Seive All Purpose Flour, Gram flour, Baking powder, Baking soda into a mixing bowl.
- Add cardamom powder to it.
- In a separate bowl beat the softened butter or ghee and sugar together.
- Next add the flour mixture and knead it into a dough. At this stage, if you need, add little milk at a time to help in the kneading process. I added 1-2 tbsp but you can adjust the amount as required.
- Once the dough is done make small balls and flatten them a little with your palms.Top them with chopped nuts for garnishing and press them a little.
- Place the cookies onto the lined baking sheet, a little apart from each other.
- Bake them at 350F for 12-15 minutes or till done. Oven timings may vary. The recipe suggests 18-20 minutes, but mine were done in 12 minutes. Test the ‘doneness’ by inserting a toothpick till it comes out clean.
- Once done remove from oven and place on a wire rack to cool. Always remember that cookies continue to cook for a while even when out of oven, so prevent over-baking.