Nankhatai is an Indian shortbread cookie that is made of all-purpose flour, besan, and normal whole wheat flour. Easy to make and can be made in both Microwave and on a non-stick tava.
Powder the sugar in a grinder or else you can take powdered sugar.
Mix Maida and Powdered sugar in a thali.
Slowly add the melted ghee and incorporate it with maida and sugar mixture.
Make a soft and smooth dough. There should be no cracks.
Now take a plastic sheet. Place a big ball of dough. Put another plastic sheet over it.
With the help of Belan or rolling pin, roll out the dough. Do not roll it too thin.
With the help of cookie cutter, shape them. I have made them in heart shape.
Garnish it with Pistachios on the top. Press the pistachios gently so that it gets stick to the Nankhatai.
Take out the excess dough from the sides. Make a big dough again and repeat the process
Also if you do not want any shape, you can make small round balls of the dough, slightly flatten them. And bake.
Baking on Non-stick Tava
Place 5-10 pieces of the heart shaped nankhatai on your Non-Stick Pan. Let it bake on sim heat for about 15-20 minutes. Do not turn it over. Once you see a beautiful little-golden brown color at the bottom. Its done.
One thing I have noticed, the Non-stick Tava baked Nankhatai will not be that golden from the top. {See Pic down below}
Baking in Microwave
Preheat the microwave for 3-5 minutes at 200 degree on Convection mode.
Take a Microwave safe plate. Arrange the Nankhatai.
Bake it for 20 minutes on Convection mode at 180-200 degrees.
Once done, you will see a beautiful color on both the top and at the bottom.
With the same dough we have made Nankhatai on Tava and in microwave. Though the color is different for both, it tastes almost same.
Store it in an air tight container. Munch it away! 😀