Almond Nankathai
Almond Nankathai Recipes
Ingredients
800 gms. plain flour
200 gms. almonds, powdered coarsely
500 gms. sugar powdered
500 gms. solidified ghee dalda
1/4 tsp. baking powder
1/2 cups broken bits of almonds or halved almonds
1-2 tbsp. warm milk if required
Method
If ghee if not solidified, then refrigerate for some time. Take
in a large deep
plate, run in circular direction with a flat palm.
Rub enough to make ghee white, fluffy and light. Sieve baking powder
with
flour. Add sugar to ghee and mix till light.
Fold in sieved flour, almond powder till well mixed. Sprinkle some
milk if dough
seems too dry to hold. Mix with a light hand.
Do not knead too much or make dough gooey. Coarse dough will make
better
and lighter cookies. Shape in small rounds, arrange on baking sheet.
Preheat oven to 2000C, before putting in cookies. Press on almond
bit on each
cookie in centre. Bake at 1800C for 7-8 minutes or till very light
golden.
Remove, cool on a wire mesh or rack till completely cooled. Store
in airtight
container, in dry place.
Note: One may even add milk when rubbing ghee and sugar.
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