Ingredients:
250 Grams All Purpose Flour / Maida
200 Grams Unsalted Butter or Clarified Butter
175 Grams Sugar
50 Grams Semolina / Rawa / Sooji
50 Grams Gram-Flour / Besan
50 Grams Dessicated Coconut
1-1/2 Tspn Cardamom Powder
2 Tblspn Pistachio Powder
Procedure:
Pre-Heat oven at 200˚C
In a mixing Bowl, Combine butter & sugar and beat until light and creamy.
Add semolina, coconut and besan and gently mix on low speed.
Add little all purpose flour at a time until well incorporated.
Add Cardamom powder and pistachio powder and give it a quick mix.
Line baking tray with parchment or baking paper.
Pinch medium sized balls from the dough.
Roll them evenly in your palms and slightly flatten them.
Press slivered pistachio or powder and arrange them on baking tray.
Bake at 200˚C for about 10-12 minutes.
Allow to cool on the baking tray for 10 minutes, then transfer to a wire rack to cool completely.
Store in an airtight Cookie-jar.
Note:
You can add Coconut extract to get more Coconut Flavor.
Instead of adding unsalted butter you can add coconut butter to make these Nankhatai.
If you do not like coconut simply skip adding it and bake regular Nankhatai
