Nankhatai is an authentic Indian sweet eggless cookie. I just love the flavor of cardamom and nutmeg in it. I tried so many recipes before but I never had a satisfaction with the outcome. But then my friend came to rescue!
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Yes, I am talking about Miti Patel. Her passion about cooking made me her fan. She is a chef and conducts cooking class. I went to her baking class yesterday and she taught me the perfect recipe of nankhatai and I tried it today and came out amazing! So I thought to share it with you! Miti’s facebook page :
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Ghee (clarified butter) – 1 cup
Powder Sugar –  1 cup
All purpose flour – 1 and 1/2 cup
Gram flour(besan) – 1/4 cup
Baking powder – 1/4 tsp
Baking soda – pinch
Cardamom powder – 1 tsp
Nutmeg powder – 1 tsp
Pistachio – for garnishing

Preheat the oven at 350ºF/180ºC.
Cream 1 cup ghee and 1 cup powder sugar together very fast and make the mixture smooth,light and creamy.

Add rest of the ingredients(All purpose flour, gram flour, baking powder, baking soda, cardamom powder and nutmeg powder). Bind very soft dough. Don’t kneed it just bind it together.Make small lemon size ball out of it and press a pistachio on the top for garnishing.

Put the balls on the baking tray and bake the nankhatai at 350ºF/180ºC for 25 minutes or the nankhatai becomes golden brown in color. keep some space in between the balls.

Keep the nankhatai on the cooling rack and allow them to cool down completely.
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And your delicious nankhatai is ready!
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