Its a different but easy cookie... It really doesnt require a lot of ingredients... and doesnt consume a lot of time as well... The soft crumbly nankhatai brings back many a fond memory. The word Nankhatai comes from the Persian word 'Nan' which means bread and 'Khatai' probably come from 'Catai' or 'Cathay', the older name of China. Thus translating as 'Bread of Cathay'. Another version from North east Iran/ Afganistan is that Khatai is a type of biscuit, also referred to as Kulcha-e-namaki.. It has a little resemblance of the 'melting moment' cookie....
Ingredients:
All purpose flour 1 cup
Vegetable Ghee ( I used Aseel) ½ cup
Sugar (Powdered) ½ cup
Salt a pinch
Cashew nuts 2 tbsp
Cardamom (Powdered) ¼ tsp
All purpose flour 1 cup
Vegetable Ghee ( I used Aseel) ½ cup
Sugar (Powdered) ½ cup
Salt a pinch
Cashew nuts 2 tbsp
Cardamom (Powdered) ¼ tsp
Method:
1. Preheat the oven to 180°C.
2. Grease the baking tray.
3. Sift the flour with salt and cardamom powder.
4. Beat the powdered sugar with ghee until creamy.
5. Add in the flour mixture by 3 steps and mix with a wooden spoon or spatula.
6. Add the chopped cashews and mix well with hands and make a dough similar to chapati dough.
7. Make small balls from the dough and place them on the greased tray.
8. Bake this for 15 minutes at 180°C until the edges slightly starts to brown.
9. Don't let it bake till the color changes, cause it will become hard.
10. Cool the cookies on the wire rack and store in a closed container... Enjoy them with a hot coffee... :)
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