Nankhatai

Nankhatai is an indian shortbread cookie, crumbly, sweet and lightly spiced with cardamon. Nankhatai can be eaten anytime, here I have made them for Diwali and have decorated them with some sprinkles to fit the colourful festivities.

Ingredients:

1/2 cup indian bengal gram flour/besan

1/2 cup self-raising flour

1/2 cup semolina

1/2 cup caster sugar

1 tsp cardamon powder

1/2 cup melted ghee

Method

Firstly preheat your oven to Gas Mark 6. In a bowl combine all the dry ingredients and mix throughly. Once mixed create a well in the middle and pour in the melted ghee.

Mix the ghee into the dry ingredients and then knead into a smooth dough.

Make small balls from the dough and place onto a baking dish lined with baking paper. Flatten the balls gently using your fingers.

Garnish the nankhatai balls with either nuts or sprinkles. I've used sprinkles here or you can leave them plain. Press the garnish into the dough lightly using a fork so the garnish sticks to the nankhatai.

Bake for 10 minutes then leave too cool. Try not to touch the nankhatai as they can break apart while they are still hot. It's also best to keep an eye on these while they bake as ovens can vary and you don't want these to burn. Once cool store in an air tight container.

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