Nankaties or Naan Khatais

Nankaties or Naan Khatais

A favorite Christmas-time cookie, Nankaties have slightly different recipes depending on where in India they are made. This recipe is Goan in origin.

Ingredients:

1/2 kg clarified butter/ ghee (see link below for recipe)

1/2 kg finely powdered sugar

3/4 tsp salt

15 green cardamom pods skins removed and powdered

3/4 kg plain/ all purpose flour

1/4 kg fine semolina

2 tbsps green cardamom powder to decorate Nankaties

Preparation:

Put the ghee in a deep, mixing bowl and whisk till it is creamy in texture.

Slowly add the sugar, salt and cardamom powder to the ghee and mix well till all the sugar is dissolved. You can do this mixing by hand or in a stand mixer with the dough kneading attachment.

Sift the flour and semolina together.

Now add them (flour and semolina), a little at a time, mixing well. When all the flour and semolina has been added and a smooth dough is ready, cover it with a muslin cloth and leave overnight.

The next day, preheat your oven to 325 degree Fahrenheit (approximately 163 degrees Celsius/Gas Mark 3/Moderate).

Grease your palms slightly and roll all the dough out into balls the size of large marbles.

Shape each ball into a tiny dome-like shape, placing them 2"-3" apart on a greased baking tray. Dip the tip of one of your fingers in the cardamom powder kept for decorating the Nankaties and dot the top of each cookie with it. 

Bake the Nankaties for 15-20 minutes watching carefully to ensure they do not burn.