250 miles away!
That’s 4 hours of driving, one way. Gah! To top it off, we left the husband’s formal jacket. And now we are scrambling to buy one, because there’s no way we are willing to drive 4 hours each way just to retrieve a jacket and a notepad.
Proof that I have a huge scatter brain. Duh.
If only we had these meltaway cardamom cookies to melt all the anxiety and anger for everything that has been going down. But then I begin to reminisce about the good and bad others have going on in their life. Forgetting a jacket and notepad isn’t that big of a deal in comparison to many struggles others face out there.
Thoughts like these is a reminder to be grateful and humble.
Discarding the ‘panic button’ aside, I called a dear friend to take a photo of my notepad and its that simple, thanks to technology in the 21st century.
Now that we have the recipe posted here, you’ve got to make it. Pronto. Go now 😀
Makes about 30 cookies
Ingredients:
- 1 cup chickpea flour/besan
- 1/2 cup of fine semolina/sooji
- 1/4 cup all purpose flour
- 1 cup confectioners sugar
- 1/4 tsp baking soda
- 1/2 tsp cardamom powder
- 1/4 tsp salt
- 3/4 cup ghee (thick, not melted)
- 1/4 tsp vanilla extract
- chopped almonds and pistachios for garnish
Directions:
- Sift in chickpea flour, fine semolina, all purpose flour, confectioners sugar, baking soda, cardamom powder and salt into a stand mixer bowl fitted with a paddle.
- Add thick ghee and vanilla extract. Cream everything until completely combined. Cookie dough would be slightly sticky or tacky. Wrap dough into a cling wrap, place it into a bowl and set in the refrigerator to cool for 30 minutes.
- Preheat oven to 300F. Line two baking sheets with parchment paper. Set aside.
- Remove cookie dough from refrigerator and knead it with clean hands, for at least 30 seconds. Scoop cookie dough with a small ice cream scoop, roll it between your palms to form a smooth ball and very lightly flatten onto baking sheets, leaving enough room between scoops.
- Lightly press some chopped almonds and pistachios onto flatten surface of cookie dough.
- Bake cookies between 18 to 20 minutes, or until cookies begin to lightly color at the bottom. Remove cookie sheets from oven and allow cookies to cool on baking sheet for 30 minutes before cooling it off completely on cooling racks lined with fresh parchment paper.
- Slide cookies gently off the cookie sheets using a spatula. Do not lift with your fingers. Cookies needs to be allowed to dry on cooling racks for at least 2 hours before consumption.
- Enjoy melt-in-your-mouth nankhatai with chai, coffee or cold milk!
Can’t wait to be back home again, baking these nankhatai’s and sipping masala chai. Till then, off to enjoy South Beach, Miami and crossing my fingers I don’t leave anything behind before we make our trek back home 😉
Have a great week, my friends. Are you easily “scattered-brained” as me? If not, I’m so jealous!
Comments on this entry are closed.
They look melt-in-mouth and I bet you can’t walk away just eating one or two. Beautiful clicks, as always!
Angie@Angie’s Recipes recently posted..Mango and Avocado Salad with Pomegranate and Dukkah
Angie — they are melt in your mouth treat! thanks love 🙂
These nankhatais look amazing! Every recipe has different variations and I always get confused which one to follow… Love the way how white they look, and yes, an absolute pair with masala chai! I guess we all are “scatter-brained” at some moment in time, how much ever organized we may be… 🙂
Rafeeda recently posted..Fish Makkanwala ~ Creamy Fish Curry
Rafeeda — you are right, there’s so many versions of nankhatai out there. Work with any one that best suit your palate. Being scatter-brained is my forte 😀
Lovely cookies! That is something I’d like to try making soon…
Cheers,
Rosa
Rosa recently posted..AN ODE TO COFFEE: WITHOUT YOU, WE ARE NOTHING / HAPPY 10TH BLOG ANNIVERSARY TO MY BLOG
Thanks Rosa! You should try it, so easy to make!
These cookies look stunning and I’m sure they taste even better than they look.
Don’t blame you that you didn’t want to go back all the way long but despite of that the post turned out beautiful.
Daniela recently posted..Corn Pie (Pastel de Choclo)
Daniela — oh, thanks so much friend. it has to be one of my favorite cookies. Ever 😀
Is that a Jewelry box Kiran? Its looks so beautiful and the Nan Kahtai looks like a precious white jewel in that box 🙂
Shibi@FlavzCorner.com recently posted..Garlic-Herb Breadsticks Without Leavening Agent
Shibi — oh yes, that’s a very old jewelry box. Love it 🙂
Love cardamon in cookies! These look terrific — what a wonderful recipe. Really like this — thanks so much.
John/Kitchen Riffs recently posted..Easy No-Stir Oven Polenta
John — true about cardamom. just a hint of floral spice makes it all more delectable 🙂
these look wonderful love the flavor of cardamon so sorry its been so long I do adore your blog
rebecca recently posted..Tips for Starting a School Garden
Hi Rebecca — thanks for dropping by! I’ve been slacking on blog hops too, so don’t be sorry 🙂
I got to try Nan Khatai only once in my entire lifetime! Bought from an Indian store. And I was hooked right-away! Had to dash off to the store again in a couple of days to get more of those cookies. Ever since …. poor me….it’s been 2 years I haven’t found those in any of the Indian groceries around 🙁
Bless your blog! Now I get to make those heavenly cookies in my kitchen!
Love.
Nusrat Azim recently posted..Hot and Sweet Egg Curry
Make this now, go 😀
Hi – Can we still make these without using a stand-mixer? I just have the blender.
Hi Sri — apologies for the lateness in reply. Yes, you can make nan khatai’s without a stand-mixer. Just don’t use a blender since the blade isn’t compatible.
Just use a wooden spoon to cream all the ingredients together. It will be some hand work, but worth all the effort. DO NOT USE BLENDER. Please let me know how it tastes.
Enjoy! 🙂
Hello Kiren,
I tried this recipe over the weekend. They turn out absolutely lovely and delicious :). By the way I stumble upon your blog via rasamalaysia website.
Hello Gurmit — welcome! and thank you so much for trying this recipe and providing a feedback. I’m so glad it turned out delicious for you and your family.
Stay blessed xx