07:45
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We are starting the third week of BM#52, I am doing Parsi Cuisine this week. I just realized that I was supposed to do this theme in Cooking 4 all Seasons but went ahead and posted Readymade Products. This just shows how hectic things have been.
Even though I knew I get guests during summer, I completely forgot and wasn't prepared at all. The result was for the past 15 days, I wasn't able to even touch my system. I made this Nankhatai some weeks back and going by the original recipe, I blindly had it for 30 mins. I ended up with burnt cookies. This was my first ever failure and though the burnt cookies were tasty, I was thinking I should used my common sense. I mostly never follow a recipe, since this was all about a cuisine, I thought I should.
The second batch I did, I had Chinnu and my nephew helping me make this and we had fun time. Our guests left for their home today and I hurriedly sat to do these posts. This is also a hurried post, so bear with me.
Ingredients Needed:
All purpose flour - 2/3 cup
Fine semolina - 2/3 cup
Ghee - 1/2 cup
Sugar - 1/2 cup superfine
Curds / Yogurt - 1 tsp
Cardamom - 1
Chironji nuts (charoli), for decoration
How to make Nankhatai
Pulse the rava for couple of times.
Powder granuated sugar with cardamom. Take it in a bowl and cream with ghee till soft and peaks. Then add flour, rava to the sugar mix and continue creaming.
Add the baking powder and knead well.
Pre heat the oven at 185 C and on a greased tray, pinch down small balls of dough. Flatten and press some chironji seeds on top.
Bake for 15 mins. Check in between to make sure it doesn't get burnt.
After creaming the dough becomes very soft and loose, so refregerate for 10 - 15 mins and then make balls. This again depends on the dough consistency.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Posted in: Indian Cook
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