Nhankhatai

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.

Lower oven heat to 350 and bake cookies for about 20 minutes, until golden brown.  If you want it soft, lower oven heat to 325.

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One thought on “Nhankhatai

  1. LOL @ [Of course some people are just happy with free cookies forgotten in their trunk too.]

    Glad you found a way to like them. You’re still Indian enough 😛

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