The dishes I made for the last two days were things my daughter enjoys and is super happy when I bake. Today’s dish is something I have very fond memories of from when I was a child. My Mom is an awesome cook and can master most dishes and cuisines in a snap. Once she was done with the popular dishes of that time like Punjabi and Indo Chinese cuisine, Mom decided to try her hand at baking. She took a class and came back with few recipes and loads of enthusiasm.
I remember the red oven we had when I was a kid and in my mother’s usual style, she only managed to sell it 2 years ago after almost 30 years of having it. One of the first recipes she tried was a nankhatai. For some reason it sounded funny to us as kids and we had no clue how it would turn out. So we kept making juvenile jokes about it. But once we bit into these little pieces of bliss we were transformed. I remember my friends being so much nicer to me because they wanted more of it and for one week my life was fun.
I asked my Mom for the recipe but she couldn’t locate it in time. Of course she hasn’t thrown it out. It still exists, 4 sheets of typewritten paper nestled between the pages of her brown recipe book. So I picked this recipe from Gayathri’s blog, who is a fairy godmother for many bakers like me.
Makes 12-15 cookies
WHAT WE NEED
100 gms All purpose flour
25 gms Chickpea flour
25 gms Semolina / Rava
100 gms Powdered sugar
90 gms Clarified butter / ghee
1/2 tsp Baking powder
1/2 tsp Cardamom powder
WHAT TO DO
- Preheat the oven to 165C
- Add the ghee, sugar and cardamom powder to a bowl and whisk well to mix
- Add the all purpose flour, chickpea flour, semolina and baking powder and mix well to a soft dough
- Grease a baking tray or line it with parchment paper
- Take a small piece of the soft dough and roll it into a ball and place it on the baking tray
- Continue till the entire dough has been rolled and placed on the tray. You should get around 15 cookies
- Bake for 15-18 minutes till the bottom is golden brown
- Take off the tray from the oven and let the cookies be on the tray for 10 minutes
- Transfer them to a cooling rack and let it cool completely
- Store in an air tight jar