WHOLE WHEAT NANKHATAI
 
 
Serves: 18 medium
Ingredients
  • 1¼ cups whole wheat flour
  • ½ cup suji/semolina
  • ½ cup ghee (clarified butter)
  • ½ cup powdered sugar
  • 3 crushed cardamoms
  • 1 tsp baking powder
  • Almonds, to decorate
Instructions
  1. Preheat oven at 150 C/ 325 F.
  2. Sift the flour, suji/semolina flour, cardamom powder and baking powder together.
  3. Cream the ghee and sugar with a hand whisk.
  4. Mix in the dry ingredients to the creamed ghee-sugar. Combine to make a dough.
  5. Make small balls and pat to make it a little flat. If making larger rounds, yield will decrease to about 10.
  6. Add an almond on top of each cookie. (You could also use pistachio/cashew if you like)
  7. Bake in oven on a parchment paper lined baking tray for 20 minutes. The cookies will be soft to touch and look undone, but take them out once they turn golden brown.
  8. Keep aside to cool for 10-15 minutes. Transfer to wire rack and let cool completely. Serve with hot tea and enjoy!
  9. *Update*: If your dough isn't coming together, just add warm milk, a tsp at a time, till it comes together.
Recipe by The Novice Housewife at https://novicehousewife.com/2011/03/03/whole-wheat-nankhatai/