Nankhatai

This is one of the easiest biscuits that I have known for several years. I remember my mom would make part of the recipe and the other part would be made by a nearby bakery. And then one of of us would pick it up. She used to get this done every weekend. This can be made as an evening snack!

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

• 1 cup Maida

• 1 tbsp semolina

• 2 tbsp besan

• 1 tsp curd

• 1/2 cup + 2 tbsp powdered sugar

• 1/2 cup ghee

• 1/4 tsp baking soda

• 1 tsp Nutmeg powder

• 1 tsp cardamom powder

• Slivered pistachios, for garnish

Instructions

1. In a mixing bowl beat together powdered sugar and ghee till white, light and creamy (this is the most important step, beat it for almost 5-7 mins)

2. Add the baking soda, curd and beta it once again for a minute

3. Add the maida, semolina, besan, cardamom powder and nutmeg powder and knead gently to a dough

4. Keep this covered for 4 hours, you can even refrigerate (once you refrigerate, wait for it get a little soft before you make the cookies)

5. Pinch small balls out of this, press slightly on the sides to look like a dome and line them in a greased baking tray

6. Place slivered pistachios on top and bake this at 180 degree C preheated oven for 10-15 minutes, keeping a close watch (these get brown easily so keep a watch)