Coconut Nankhatai
Nankhatai is a very delicious cookie made using a few basic ingredients like flour, sugar, and ghee. It is mildly flavored with cardamom. A halved almond or a cashew nut on top adds to the crunchy bite. Coconut Nankhatai is a variation of this basic recipe and is sure to be relished by coconut-lovers. Coconut adds to the flavor tremendously and its aroma and crunchy crumble on top, as it gets toasted is enticing.
Ingredients
- 100 grams Maida
- 30 grams Coconut Powder
- 65 grams Powdered Sugar
- 60 grams Ghee (Use as needed)
- ¼ teaspoon Baking Powder
- ¼ teaspoon Elaichi Powder
- 5 Almonds (halved)
Instructions
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Line a baking tray with parchment paper.
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Preheat the oven for 10 minutes at 180 degrees.
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In a bowl, take the maida, 20 grams of the coconut powder, sugar, baking powder and the elaichi powder.
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Add ghee little by little and knead to a soft and smooth dough.
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Stop adding the ghee when the dough, on pressing, sticks together without crumbling.
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Divide it into 10 equal sized, smooth balls.
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Take the remaining 10 grams of the coconut powder in a plate.
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Dip each ball in this powder and press lightly.
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Now, place these Nankhatais on the baking tray garnished with the coconut powder facing the top.
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Stick a halved almond on each nankhatai by pressing so that they stick well.
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Bake for 10 minutes at 180 degrees in the preheated oven.
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After the time is up, shut off the oven and let the nankhatais stand in the hot oven for 10 minutes more.
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Remove on a wire rack and let them cool completely before storing in an airtight jar.
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The recipe can be doubled or increased proportionally to get bigger batches.
Recipe Notes
The Nankhatai is done when its base changes color slightly to light golden brown.
