Wheat Nankatai

• 1 cup whole wheat flour
• 1/2 cup semolina
• 1/2 cup ghee
• 1/2 cup powdered sugar
• baking soda a pinchof

1. Preheat oven to 150u0b0C.
2. Sift together atta,rava and baking soda.
3. Cream ghee and powdered sugar with a spoon.
4. Add the dry ingredients to make a dough.
5. Keep this dough to rest in a cool place for half an hr
6. Make small balls of the dough and flatten them.
7. Arrange on a greased baking cookie tray and bake for 20 minutes or till the nankhatai turns golden.
8. Am really into baking mood these days and yesterday tried baking Wheat Nankatai (indian cookies) and as I write this post I am biting into the last nankatai that I baked yesterday. Nankatai are usually made with all purpose flour but I tried baking them with wheat flour which gives them a crumbly and melt in mouth texture. The combination with wheat flour and semolina is a healthier option too. These should be baked only until the edges begin to brown. This will keep the outside crisp with a soft interior. These are delicious warm or at room temperature. They will keep very well so they make an ideal cookie for holiday gift giving.

whole wheat flour, semolina, ghee, powdered sugar, baking soda

Taken from www.yummly.com/recipe/Wheat-Nankatai-1677130 (may not work)