Look, cookies!
Cook up a batch of delicious Indian shortbread cookies.
Ingredients
1
cup
½maida
cup
¼besan
2
tbsp
dahi
tsp
¼baking soda
cup
½ghee
cup
¾ghee
cup
¾powdered sugar
tsp
¼nutmeg powder
tsp
¼Cardamom powder
Sliced almonds
for garnish
2
tsp
Milk
Instructions
Combine the ghee and powdered sugar in a large bowl.
Using a hand blender, blend the mixture until it becomes light and creamy.
Add the maida, besan, cardamom powder, nutmeg powder and baking soda to the mixture and mix well.
Add the yogurt and knead the mixture gently.
Add the milk only if the mixture seems dry.
Shape the dough into balls and then flatten the balls slightly.
Press the almonds into the nankhatai.
Then, spread them evenly on a baking tray.
Put the baking try in a pre-heated oven at 200 degrees Celsius for twenty minutes until light golden.
Remove and allow the nankhatai to dry on a wire rack.