Nankhatai (Diwali Special biscuit) /How to Make Eggless Indian Cookie Recipe by Tarla Dalal

Nankhatai , an easy to make biscuit recipe especially made during the festival of Diwali in India.
Recipe Link : http://www.tarladalal.com/Nankhatai-2534r

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Nankhatai

A melt-in-the-mouth biscuit, with the rich aroma of ghee tinged with spicy notes of cardamom, the Nankhatai is a perfect example of Indian ingenuity. Almond and pistachio powders not only improves the flavour but also makes the Nankhatai more porous, making every bite just melt in your mouth and coat your taste buds. Indeed, every crunchy bite of this intensely flavoured ‘cookie’ is an opportunity to retreat from mundane worries and experience real delight!

Preparation Time: 10 minutes.
Cooking Time: Nil.
Makes 20 nankhatais.
Baking Temperature: 160°C (320°F) .
Baking Time: 25 to 30 minutes.

2½ cups plain flour (maida)
⅛ tsp baking powder
⅛ tsp baking soda
1¼ cups vanaspati ghee
1 cup powdered sugar
½ cup semolina (rava/sooji)
1 tsp cardamom (elaichi) powder
2 tbsp powdered almonds (badam)
2 tbsp powdered pistachios

For the garnish
Almond slivers

1. Sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside.
2. Combine the ghee and powdered sugar in a deep bowl and whisk well for 10 to 12 minutes or till white in colour, smooth and fluffy.
3. Add the plain flour mixture, rava, powdered almonds, powdered pistachios and cardamom powder and mix well to form a soft dough.
4. Divide the dough into 20 equal portions and roll each portion in a 50 mm. (2”) diameter round flat nankhatai.
5. Place the nankhatais on a baking tray at equal distance and garnish each nankhatai with a few almond slivers and press it lightly. Bake in a pre-heated oven at 160°C (320°F) for 20 to 25 minutes.
6. Allow it to cool for 10 to 15 minutes.
Serve immediately or store in an air-tight container and use as required.