I had them when I was 14. It was at a world’s of wonder pop up and I couldn’t believe the sugary goodness I ate for the first time – how was it so good and how had I not eaten it earlier!
Nankhatai is a Diwali staple, not at my home but in most homes in North India. So I decided to bake them this Diwali for my friends. Here’s the recipe which worked for me.
Makes 18-24 cookies
Ingredients:
1 cup sugar
2/3 cup ghee or close to a cup ghee
1.5 cup or 150g maida
1/2 cup or 50g Besan
2 tbsp sooji
1/2 tsp baking powder
6 green cardamom
Slivers of almond, pistachio
Recipe:
Powder sugar and then whisk with ghee. Do it for a good 5-10 minutes.
Then sieve all dry powders and fold it in parts. Eventually use your hand and make a big dough.
From the dough, make 24 round balls and then slightly flatten them.
Preheat oven at 170 degree celcius for 15 minutes and then bake for 15 minutes.
Cool on a rack and you’re ready with home baked goodness.
