Ingredients:
800 gms. plain flour
200 gms. almonds, powdered coarsely
500 gms. sugar powdered
500 gms. solidified ghee dalda
1/4 tsp. baking powder
1/2 cups broken bits of almonds or halved almonds
1-2 tbsp. warm milk if required
Method:
- If ghee if not solidified, then refrigerate for some time.
- Take in a large deep plate, run in circular direction with a flat palm.
- Rub enough to make ghee white, fluffy and light.
- Sieve baking powder with flour.
- Add sugar to ghee and mix till light.
- Fold in sieved flour, almond powder till well mixed.
- Sprinkle some milk if dough seems too dry to hold.
- Mix with a light hand.
- Do not knead too much or make dough gooey.
- Coarse dough will make better and lighter cookies.
- Shape in small rounds, arrange on baking sheet.
- Preheat oven to 200oC, before putting in cookies.
- Press on almond bit on each cookie in centre.
- Bake at 180C for 7-8 minutes or till very light golden.
- Remove, cool on a wire mesh or rack till completely cooled.
- Store in airtight container, in dry place.
Note: One may even add milk when rubbing ghee and sugar.
Making time: 30 minutes
Makes: 70-80 nankhatais depending on size
Shelflife: 3 weeks or more
Cookies's Index
