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Almond Nankathai
Cooking Time: 30 minutes
Serves 70-80 nankhatais
Ingredients:
800 gms. plain flour
200 gms. almonds, powdered coarsely
500 gms. sugar powdered
500 gms. solidified ghee dalda
1/4 tsp. baking powder
1/2 cups broken bits of almonds or halved almonds
1-2 tbsp. warm milk if required
Method:
1-If ghee if not solidified, then refrigerate for some time.
2-Take in a large deep plate, run in circular direction with a flat palm.
3-Rub enough to make ghee white, fluffy and light.
4-Sieve baking powder with flour.
5-Add sugar to ghee and mix till light.
6-Fold in sieved flour, almond powder till well mixed.
7-Sprinkle some milk if dough seems too dry to hold. Mix with a light hand.
8-Do not knead too much or make dough gooey.
9-Coarse dough will make better and lighter cookies.
10-Shape in small rounds, arrange on baking sheet.
11-Preheat oven to 200oC, before putting in cookies.
12-Press on almond bit on each cookie in centre.
13-Bake at 180C for 7-8 minutes or till very light golden.
14-Remove, cool on a wire mesh or rack till completely cooled.
Store in airtight container, in dry place.
Note: One may even add milk when rubbing ghee and sugar.
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Average Score: 5
Votes: 1
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