Wednesday, November 05, 2008

Sujata's Elaichi Nankhatai

I had been searching for a good nankhatai product/recipe but hadn't been able to find one even after trying out many different recipes. I used to always compare it to nankhatai I had had at my nana's place, and none of them would live up to that standard. So, this time I decided to ask my mami, Sujata for the recipe. Here it is in it's unmodified form, and is makes really excellent elaichi nankhatai!


All-purpose flour(Maida):1 1/2 cups(170g)
Gram flour(besan):1/2 cup(45g)
Powdered sugar:1 cup + 2 Tbsp(175g)
Cow's Ghee(Clarified Butter):1 cup minus 2 Tbsp = about 210 ml
Powdered cardamom:1/2 tsp
Vanilla extract/essence:1 tsp


  1. Preheat the oven to 145°C - 150°C. If it is not baked at this temp, then the gram flour(chickpea) will remain uncooked. If you bake it at a greater temperature, then the chickpea will get burnt(overcooked)!

  2. Mix the maida, besan and elaichi(cardamom) powder well with a spoon for about 5 mins.

  3. Cream the Ghee and sugar just until they are mixed well.

  4. Add the flour mixture to the creamed mixture and mix using a wooden spoon or a spatula.

  5. Lightly knead into a smooth dough.

  6. Make small roundlets, place on the baking sheet and make a design on top with a fork. Or you could place a single charoli nut on each roundlet.

  7. Bake for 30 mins or less(till done). The cookies will feel silky smooth and the flour will peel off from the sided, but they are actually done.

  8. Cool and enjoy!

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