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.
Preheat the oven for 10 minutes at 180 degrees.
In a bowl, take the maida, 20 grams of the coconut powder, sugar, baking powder and the elaichi powder.
Add ghee little by little and knead to a soft and smooth dough.
Stop adding the ghee when the dough, on pressing, sticks together without crumbling.
Divide it into 10 equal sized, smooth balls.
Take the remaining 10 grams of the coconut powder in a plate.
Dip each ball in this powder and press lightly.
Now, place these Nankhatais on the baking tray garnished with the coconut powder facing the top.
Stick a halved almond on each nankhatai by pressing so that they stick well.
After the time is up, shut off the oven and let the nankhatais stand in the hot oven for 10 minutes more.
Remove on a wire rack and let them cool completely before storing in an airtight jar.
The recipe can be doubled or increased proportionally to get bigger batches.
The Nankhatai is done when its base changes color slightly to light golden brown.