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DRY FRUIT MODAK
Potato and Corn Rolls
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800 g - plain flour
200 g - almonds, powdered coarsely
500 g - sugar powdered
500 g - 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
How to Make Almond Nankathai
If ghee is 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 200 C, before putting in cookies.
Press on almond bit on each cookie in centre.
Bake at 180 C 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.
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