Am really into baking mood these days and yesterday tried baking Wheat Nankatai (indian cookies) and as I write this post I am biting into the last nankatai that I baked yesterday. Nankatai are usually made with all purpose flour but I tried baking them with wheat flour which gives them a crumbly and melt in mouth texture. The combination with wheat flour and semolina is a healthier option too. These should be baked only until the edges begin to brown. This will keep the outside crisp with a soft interior. These are delicious when eaten warm or at room temperature.
- 1 ¼ cup whole wheat flour
- ½ cup Semolina
- ¾ cup ghee (melted ghee & add more if the dough beomes dry)
- ¾ cup powdered sugar( add more if needed)
- a pinchof baking soda
- Preheat oven to 150°C.
- Add all the dry ingredients & add the ghee little by little until a soft dough is formed.
- Keep this dough to rest in a cool place for 1hr. After an hr the dough might become dry when you'll need to add 1-2 spoon of ghee.
- Make small balls( similar to pedha) of the dough and flatten them.
- Arrange on a greased baking cookie tray and bake for 15-20 minutes or till the nankhatai turns golden.
- The unit of measurement used for this recipe is the katori(Steel one) which yeilds 12 nankatai's
- If you use the standard baking cup as a unit of measurement it yeilds 40-50nankatai's according to the size of the balls.
- I baked these nankatai's in a gas oven (Cooking range),it can be baked in microwave also in convection mode, but batch of 2-3, please grease the tray or use a baking sheet while baking in microwave.