White Cookie Dough - Beat the 1¼ cups of Sugar, ¾ cup of Ghee / Melted Butter / Oil, ½ tsp of Vanilla Essence and 2 tbsp of Yogurt till smooth. Add 2 cups of All Purpose Flour, ¼ tsp of Baking Soda and ¼ cup of Semolina to the sugar-ghee mixture. The dough should be kneaded well for at least 7-8 mts, add few tbsps of cold milk and chill for a few minutes. Divide into two parts.
Chocolate Cookie Dough - Take one part of the dough and add 1 tbsp of Cocoa Powder and knead till well combined, add a little milk if required. Make small balls and keep aside.
Nankhatai - Pinch dough of the white cookie dough and shape into small balls and roll each of them it into a thick cylindrical shape. Now place a cocoa flavored ball on the surface. Along the edges of this cocoa colored ball, roll the cylindrical shaped white dough and gently flatten.
Garnish with almonds on top of each flattened ball by slightly pressing into the dough. Place on a greased tray with enough space between each ball as they spread out. Pre heat oven and bake at 350 F for about 20-22 minutes.
Cool on a wire rack and store in airtight container.
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