Nankhatai (Indian Cookies)
Course: Savoury Snack
Cuisine: Indian
Prep Time: 20 minutes minutes
Total Time: 2 hours hours
Servings: 12 portions
Calories: 127kcal
Enjoy the rich, buttery goodness of these traditional Indian cookies in a style suitable texture modified diets.
Print Recipe
For Nankhatai
Line baking tray with greaseproof paper, and preheat oven to 180°C.
In a large mixing bowl, combine the flours, semolina, baking powder, cardamom, icing sugar and AdVital Powder.
Add ghee and combine together into a smooth dough. Be careful not to overwork or knead the dough.
Divide the dough into twelve equal portions, and space them evenly on prepared tray.
Bake for 10-12 minutes or until golden brown.
Let the cookies cool in the baking tray for 5-10 minutes, then transfer to a wire rack to cool completely. The cookies firm up upon cooling.
For Texture-Modified Nankhatai
Spray Flavour Creations Half Sphere Moulds with cooking oil.
Using a food processor, blitz the Nankhatai until they become a fine crumb.
In a saucepan on medium head, bring the milk and Shape It Powder to the boil.
Pour hot liquid over crumb, and mix to combine, and moist.
Pour mixture into prepared moulds, and allow to cool for 20 minutes. Refrigerate for 2 hours or until set.
To Assemble
Remove texture-modified Nankhatai from mould.
Using a knife, make a cross cut into the round top. Serve.
Serving: 25.6g | Calories: 127kcal | Carbohydrates: 12.7g | Protein: 3.7g | Fat: 6.6g | Saturated Fat: 4.4g
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