Wheat Nankatai_indian Cookies
By: Soni Khadilkar
Published: Wednesday, September 22, 2010 - 1:35pm

Ingredients




Ingredients
1 cup whole wheat flour
1/2 cup Semolina
1/2 cup ghee
1/2 cup powdered sugar
a pinchof baking soda

Preparation

1 Method 2 Preheat oven to 150°C. 3 Sift together atta,rava and baking soda. 4 Cream ghee and powdered sugar with a spoon. 5 Add the dry ingredients to make a dough. 6 Keep this dough to rest in a cool place for half an hr 7 Make small balls of the dough and flatten them. 8 Arrange on a greased baking cookie tray and bake for 20 minutes or till the nankhatai turns golden. 9 Yields: 12 nankatai

About


Am really into baking mood these days and yesterday tried baking Wheat Nankatai (indian cookies) and as I write this post I am biting into the last nankatai that I baked yesterday. Nankatai are usually made with all purpose flour but I tried  baking them with wheat flour which gives them a crumbly and melt in mouth texture. The combination with wheat flour and semolina is a healthier option too. These should be baked only until the edges begin to brown. This will keep the outside crisp with a soft interior. These are delicious warm or at room temperature. They will keep very well so they make an ideal cookie for holiday gift giving.