Indulge in the delightful world of Indian baking with Nankatai, the traditional Indian cookies that are as easy to make as they are delicious. Nankatai, with its melt-in-the-mouth texture and rich taste, is a popular treat during tea time in many Indian households. Here, we'll guide you through making these scrumptious cookies step-by-step, ensuring your kitchen fills with the enticing aroma of cardamom and ghee.
Ingredients for Nankatai
- 1 cup all-purpose flour (maida)
- 1/2 cup gram flour (besan)
- 1/2 cup powdered sugar
- 3/4 cup ghee or unsalted butter, at room temperature
- 1/2 tsp cardamom powder
- 1/2 tsp baking powder
- A pinch of salt
- Pistachios or almonds, chopped (optional for garnish)
Step-by-Step Guide to Make Nankatai
Preparing the Dough
- Cream Ghee and Sugar: In a large mixing bowl, cream the ghee (or butter) with the powdered sugar until it becomes light and fluffy. This step is crucial for the melt-in-your-mouth texture.
- Add Dry Ingredients: Sift the all-purpose flour, gram flour, baking powder, and cardamom powder together. Gradually mix these dry ingredients into the creamed sugar and ghee mixture.
- Mix Until Dough Forms: Gently mix until a soft dough forms. Do not overmix; just combine until no dry flour remains.
- Rest the Dough: Wrap the dough in cling film and let it rest for about 30 minutes in the refrigerator. This helps in setting the flavors and makes it easier to shape the cookies.
Shaping the Cookies
- Shape into Balls: After resting, take small portions of the dough and roll them into smooth balls. You can flatten them slightly if you prefer a traditional Nankatai shape, or leave them round for a different presentation.
- Garnish: If using, press a piece of chopped pistachio or almond into the center of each cookie for decoration.
- Baking: Place the shaped cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes or until the edges turn a light golden color.
Finishing Touches
- Cooling: Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
- Storage: Once cooled, store your Nankatai in an airtight container to retain their freshness.
🍪 Note: The texture of Nankatai is best when they are allowed to cool completely; they might seem underdone when hot, but they will harden and develop that famous crumbly texture as they cool.
In summary, Nankatai is not just a cookie; it’s a small piece of Indian culinary history that can be easily recreated in your kitchen. With simple ingredients and a straightforward process, these cookies are perfect for enjoying with a cup of chai or offering as homemade gifts. The subtle sweetness, combined with the warm notes of cardamom, makes Nankatai an irresistible snack. So, gather your ingredients, preheat your oven, and dive into the joy of baking these traditional Indian cookies.
Can I use butter instead of ghee?
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Absolutely! While ghee adds a unique flavor, unsalted butter works just as well. Just ensure it’s at room temperature for easy creaming.
How long can I store Nankatai?
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When stored in an airtight container at room temperature, Nankatai can last up to 2 weeks. For longer storage, freeze them, but they might lose some of their characteristic texture.
What if my cookies spread too much during baking?
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This might happen if the dough is too warm or the oven too hot. Ensure your dough is chilled and the oven temperature is correct. Also, spacing cookies adequately on the baking tray helps.
