- 1 Cup white flour or maida. I used half 'n' half of self raising and normal
- 1 cup Cow's Ghee/ Clarified butter clarified butter- very slightly warmed
- 1 Cup Finely powdered sugar
- 1/4 Cup Besan /chana atta/ Chikpea flour
- 1 tsp Baking powder
- 1/2 tbsp. Semolina
- 2 tsp Green cardamom/elaichi or manually powdered 8-10 cardamom pods
- 2-3 pinches Saffron -optional
Mix - Ghee/clarified butter, cardamom powder, saffron (optional) & sugar till frothy
Add white flour, chikpea ( besan) flour, semolina, baking powder. Combine all.
Let the nankhatai mix rest for an hour or two.
Before beginning to scoop, turn on the oven at 250 degrees to preheat.
On a greased baking tray or baking sheet, scoop with an ice cream scoop to form small roundels
Once the scoops are laid out on the tray for baking, reduce the temperature to 200 or 250 degrees
Bake undisturbed for 15 minutes
Check, if still a tad undone bake till done.
Ready to be served or stored.
In one of the old Gujarati recipe book that I have, the proportion of semolina was same as chickpea flour. That had spoilt my batch when I had first attempted this recipe. For the fear of Nankhatais not turning out right, I have used semolina simply for peace of my mind.
This is a slightly modified recipe, you can make your own additions and subtractions.
If you ask, butter instead of ghee? Then I prefer pure ghee to butter any day because ghee has it's own health value and gives an unbeatable taste to Nankhatais.