Nankatai

The word Nankhatai is derived from Persian word "Naan" meaning bread and "Khatai" from an Afghan word meaning Biscuit. Its a all time favorite biscuit in our home. The whole house smells heavenly. The basic nankatai recipe is very simple but I keep on doing variations, today I have tried with all purpose flour, gram flour and semolina... it was a bang on recipe. Baked a batch of 24 but left out with 6 within an hour oh yeah!!!! shared some with my neighbor as well.

Makes 18 to 20 nankatai

Ingredients:
All purpose flour - 1 cup
Gram flour - 1/2 cup
Semolina (Sooji) - 2.5 tbsp.
Powdered sugar - 1/2 cup
Ghee or softened butter - 1/2 cup
Salt - a pinch
Ground Cardamom - 1/4 tsp.
Milk - 2tbsp. (if required).

Method:

• Pre heat the oven for 15 mins at 180 degrees.
• Line the baking tray with parchment paper.
• Mix the soften butter and sugar to a creamy consistency

• add in all purpose flour, gram flour, semolina, salt, cardamom and mix well using hands

• If required can add milk while kneading into a dough.

• shape the dough into small balls and arrange them on the baking tray.

• Bake them for 15 mins in the preheated oven at 180 degrees. Once done rest it on the rack outside for a while. Nankatai is ready to relish.