I’m not a huge fan of Nhankhatai’s. I don’t know if it’s because it’s “Indian” and I’m a chocolate chip cookie girl. I’ll always eat one when it’s warm out of the oven, but I won’t go for seconds. Which is all the more reason when once my father forgot a tub of slightly stale Nhankhati’s in the trunk of a car he was borrowing, and the car owners ate the cookies. And they loved it. All I could think was, well, I’m just a lame American kid who does not see the value of this precious item. *sigh* Now I realize the problem. Some people like it crisp, others (me) like it soft and melt in the mouth. [Of course some people are just happy with free cookies forgotten in their trunk too.] Lower the oven heat, and it’ll be soft, increase the heat and it’ll be crisp.
16 oz (455 g) ghee
12 oz sugar
4 tablespoons condensed milk
4 tablespoons sooji
1/4 teaspoon cardamom powder
1/4 teaspoon nutmeg
1 rounded tsp baking soda
4 tsp, slightly rounded baking powder
2 egg yolks
10 oz gram flour
12 oz all-purpose flour
1/2 cup almonds, sliced in half
1 egg white
Pre-heat oven to 375 F (190 C).
In a stand mixer fitted with paddle attachment cream the ghee, sugar, condensed milk, sooji, cardamom, baking soda, and baking powder until creamy and fluffy, about 5 minutes. Add egg yolks, one at a time, until fully incorporated.
Stir in both flours until well incorporated. If the dough is too wet, add another 1 oz of all-purpose flour, and using your hands fork the dough and incorporate the flour.
Form the dough into 1 oz balls, and using three fingers press down to flatten the balls slightly. Dip almonds in egg white and place on each cookie.