NANKHATAI - An easy Indian cookie

Preparation time: 20 mins    

Cook time: 15 mins

Makes: 15 - 20

Ingredients:

Wheat flour(atta) - 3/4 cup

All purpose flour (maida) - 1/4 cup

Sugar - 1/2 cup 

Ghee, melted - 1/2 cup (you made need lesser) 

Cardamom - 3-4 

Baking powder - a pinch 

Pistachios - 10-12 (for decoration)

Other requirements:

A mixer grinder

Baking tray lined with parchment paper

Method:

• Grind the sugar & cardamon into a fine powder using the mixer grinder & remove in a bowl
• Next, coarsely grind the pistachios in the grinder & keep aside for decoration
• Add the wheat flour & all purpose flour to the sugar & cardamon & mix well
• Add ghee little by little, rubbing as you add. You may not need all of it, may be 1 Tbsp you can reserve. You should add only ghee to form a dough. No water.
• Make equal sized balls (15) out of the dough. Flatten slightly, not too much & place on a baking tray lined with parchment paper
• Preheat the oven to 190C or 375F
• With a knife make a cross pattern on the top of the cookie. Add a pinch of powdered pistachios over each cut.

• Bake the cookies for about 12 - 15 minutes. DO NOT wait for the cookies to turn dark brown. They will be done when they turn golden in color. 
• Remove & let cool for 5 - 10 minutes & serve with tea or store away in air tight container.