Traditionally Nankhatai was made with sooji, gram flour and maida. But the trend has changed in recent times. Now we can make Nankhatai with maida or gram flour without sooji. Sooji makes it crispy.
Grind the sugar and heat the ghee to get its liquid form. Take a bowl and mix both the ingredients well. Whisk the mixture well.
Now add maida, gram flour, sooji, cardamom and baking powder into the mixture. Knead the flour to make a smooth dough. The mixture to make Nankhatai is ready. Cover the mixture and leave it for 4-5 hours.
Take a small portion of the mixture and roll it with hands to make a round ball. Press the ball by keeping it under the two palms and keep it on a greased tray. Make as many cookies as you can with the mixture and keep them on a greased tray. Leave them for 15-20 minutes.
Preheat the oven at 200 degree centigrade. Now put the tray in the oven and bake it at 180 degree centigrade for 10 minutes. Ope the oven to check it and bake it for another 5 minutes. It will take 15 minutes for Nankhatai to get properly baked. Take out the tray from the oven and let it cool down.
Your Nankhatai is ready. Put them on a plate and serve them to your family members with evening tea. Store the remaining Nankhatai in an air-tight container. You can consume them for over 2 months.
