Hello dear readers :) (I hope I have few left at least ??? .....) I have been so inconsistent with my postings and I owe you readers an apology for that, ....that being said, I would be doing yet another post after this and then planning to take a break the rest of the year due to personal reasons. I would resume blogging starting 2012. Since this blog has been nothing less than a 'baby' to me :) , I will never stop blogging for sure :) though at present things are a bit unsettled until next year.
Coming back to this post, I have been trying my hand at 'Nankhatai' after a long time after my last attempt to make these. Though last time gave results, it wasn't something I would brag about as it didn't actually get the desired shape I wanted (I can be a perfectionist sometimes, especially when it comes to cooking ;-)) ....hence keeping the 'shape' factor of the nankhatai's in mind I decided to try my hand again, but this time using a recipe from 'Showmethecurry'' , a website whose recipes have never failed in my kitchen whenever I tried. I made a slight modification though, as I used Whole Wheat Flour (Golden Temple Durum Whole wheat flour brand) instead of All purpose flour (or maida) as they have mentioned. The results was so delightfully surprising, that I could not believe I too could bake a cookie which would not fall flat. They had the most perfect dome shape among the cooking I ever baked in my kitchen (I used to fret and feel disappointed whenever my cookies used to fall flat, in fact I had given up on ever baking a cookie that would hold its shape). So you can imagine how excited I was /is while typing this.
Here is the recipe:
- Whole Wheat Flour (I used Golden Temple brand Durum Whole Wheat Flour) – 1 cup
- Unsalted Butter – 1 stick (1/2 cup, 4 oz) at room temperature (I used salted butter, hence I skipped the additional salt which is asked for in the recipe)
- Powdered Sugar – 1/2 cup (Use only powdered sugar that you get from stores (also known as Icing sugar/Confectioners sugar) as it has some cornstarch in it which affects the texture of the nankhatai (tip given at the above website))(*Do not manually powder the sugar you have at home and use instead of this)
- Nutmeg Powder – 1/4 tsp
- Cardamom Powder – 1/4 tsp
- Baking Powder – 1/4 tsp
- Salt – 1/8 tsp (If using salted butter, skip the salt )
Here is how I made it:
- Preheat oven to 300 degrees F or 150 degrees C. Sift the Whole Wheat flour along with Baking powder in a bowl.
- In a bowl, combine the powdered sugar in small quantities along with butter until it is smooth, light, and creamy
- Then add Nutmeg and Cardamom powder, followed by the sifted flour little by little until a smooth dough is formed
- Wrap the dough in a plastic wrap and let it rest for 15-20 minutes
- Knead dough once again and divide into 12 equal parts
- Roll each portion into smooth balls taking care there is no crack at all and place these in a baking sheet lined with wax/parchment paper which has been lightly floured and greased
- Leave space between cookies to allow room to expand (all cookies expand a little at least)
- Bake on middle rack for 22-25 minutes while keeping an eye on the color of the cookies as they should brown just a tad on the bottom corners.
- Remove the cookies from oven and let it rest for 5 minutes before transferring them to cooling rack
- Let the cookies cool completely before you eat them as they might seem soft when they are still warm.
- Store in an air tight container at room temperature
Here are some photos I took recently when I made one of the most loved Konkani delicacy about which I have previously posted on this blog, but just didn't have good pictures, yes friends its none other than 'Pathrodo' and this time I have the pictures where I made the Pathrodo with the traditional Pathra leaves (Colocasia leaves) and not the Collard green leaves which I usually use when I don't have Pathra leaves. Enjoy this photo filled post :)
The pic on the right is the batter for coating the leaves. Its a ground batter of White Rice (Idli rice) + Coconut + Tamarind pulp + Turmeric + Salt + Asafoetida (Hing) + Jeera +Red Chilly