1 cup all purpose flour (maida)
1/2 cup gram flour (besan)
2 tablespoon sooji
1 Pinch Salt
2 to 3 pinches nutmeg powder or grated nutmeg or ⅛ teaspoon nutmeg powder (jaiphal powder)
½ teaspoon cardamom powder (choti elaichi powder)
1 cup ghee (semi solid) or butter at room temperature, 80 grams
½ cup sugar, 100 to 110 grams sugar or ⅔ cup powdered sugar or icing sugar or add as per taste
1 to 2 tablespoon milk
few almonds or chironji (charoli)
Powder the sugar finely in a grinder. then cream the ghee and powdered sugar with a electric mixer or blender. you can also cream in a food processor. the mixture should become smooth, light and creamy.
Sift the following dry ingredients – maida (all purpose flour), besan (gram flour) and sooji. gently mix everything. do not knead. just mix and gather to a smooth dough. if the mixture is too crumbly and you cannot bring together to a dough, then add 1 to 3 tbsp of milk. mix lightly and bring the mixture to a dough. pinch medium sized balls from the dough.roll them evenly in your palms. slightly flatten them. press chironji or almonds on the top lightly.
Place the nankhatai in a baking tray. bake the nankhatai in a pre heated oven at 180 degrees C for 20-25 mins till light golden. when cooled, store the nankhatai in an air tight container. as the temperatures vary in different oven models, keep an eye while baking. if the nankhatais are not baked enough then bake them for some more minutes.
When cooled, store the nankhatai in an air tight container.
