It is an adapted recipe from Maa beti kitchen on Youtube.
Ingredients :
120 g white flour
60 g besan gram flour
40 g semolina
60 g butter or ghee (reserve some additional butter/ghee needed to combine the dough)
120 g icing sugar
some cardamon powder
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
Optional for decorating : cherries, pistachio, almonds, dry fruits, nuts
Procedures :
1.In a large bowl, sift 120g white flour, 60g besan gram flour, 40g semolina. Stir.
2.Add some cardamon powder to the mixture above. Stir.
3. In another bowl, add 120 g of icing sugar. Then add 60 g butter or ghee to the icing sugar. Whisk till peaks are formed. Preferably mix for 7-8 minutes and turn white in colour for best outcome. Add one drop of water and mix.
4. Combine the dry ingredients with the wet ingredients lightly.
5. Add 1/2 teaspoon of baking powder.
6. Add 1/2 teaspoon of baking soda.
7. Combine but don’t knead.
8. Add more melted butter or ghee to gather the mixture.
9. Cover dough with film and put in refrigerator to rest for 30 minutes.
10. On a baking tray, place a sheet of baking paper. Make small balls out of the dough and flatten with the palms of hands. Line each circular dough next to each other.
11. Preheat oven at 180 degrees for 20 minutes.
12. Bake the nankatai biscuits at 180 degrees for 15-18 minutes. Check the cooking process.
13. Once the nankatai have cooled, decorate with cherries on top. You can decorate with pistachio, almonds, dry mixed fruits, or any other nuts like cashews.
Serve with tea, coffee or milk!
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