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Tasty Nankathai

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Total Time:
15-30 minutes
Serves:10
Rated 4 based on 100 votes
4
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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Ingredients

  • 800 g plain flour
  • 200 g almonds, powdered coarsely
  • 500 g Sugar powdered
  • 500 g solidified Ghee
  • 1/4 tsp baking powder
  • 1/2 cup broken bits of Almonds or halved Almonds
  • 1-2 tbsp warm milk, if required

How to Make

  • If ghee has not solidified, then refrigerate for some time.
  • Take in a large deep plate and run it in a circular direction with a flat palm.
  • Rub it to make the ghee white, fluffy and light.
  • Sieve baking powder with flour.
  • Add sugar to the ghee and mix till light.
  • Fold in sieved flour and 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 into small rounds and arrange on baking sheet.
  • Preheat oven to 200 degree C before putting in cookies.
  • Press an almond bit on the centre of each cookie.
  • Bake at 180 degree C for 7-8 mins or till very light golden.
  • Remove and cool on a wire mesh or rack till completely cooled.
  • Store in an airtight container in a dry place.