BADAM NANKHATAI

Name: BADAM NANKHATAI
Prep time: 1800 s
Cook time: 1200 s
Total time: 3000 s
Yield: 6
Ingredients: 6 tablespoons Butter Clarified butter (ghee); 1/2 cup Sugars powdered; 1/4 teaspoon Spices cardamom; 1/4 teaspoon Spices saffron; 1/4 cup Wheat flour white all-purpose unenriched; 1/4 cup Chickpea flour (besan); 15 grams Semolina enriched

50'

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Low salt

Under 300 kcal

Source of fiber

Ingredients

Servings

- 6 Portions +

Butter, Clarified butter (ghee)

6 tablespoons Butter, Clarified butter (ghee)

Sugars, powdered

1/2 cup Sugars, powdered

Spices, cardamom

1/4 teaspoon Spices, cardamom

Spices, saffron

1/4 teaspoon Spices, saffron

Wheat flour, white, all-purpose, unenriched

1/4 cup Wheat flour, white, all-purpose, unenriched

Chickpea flour (besan)

1/4 cup Chickpea flour (besan)

Semolina, enriched

15 grams Semolina, enriched

BADAM NANKHATAI

Nutri value

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Instructions

2 Steps

50'

Total

30'

Preparation

20'

Cooking

Waiting

Step by step

1 of 2

30'

Step 1

In a pan add ghee, icing sugar, cardamom, saffron strands and cream all these really well.
Add in the dry ingredients and combine everything to form a dough.
Chill the dough for 30 mins.

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2 of 2

20'

Step 2

For the cooking setup, place a high rim pan on the cooktop. Place a trivet on the pan (any wire rack). Place a steel plate on top of it and cover the pan to preheat on a medium heat for about 10 minutes.
Take a spoonful of the chilled cookie dough, roll it into a ball, flatten them and( roll in crushed almonds - optional) place it on top of the plate in the pan.
Cover and cook for 20 minutes. till pale golden.

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