Nankhatai

Essentially a shortbread cookie with six basic ingredients. This recipe was developed in the 16th century by person named Dotiwala in a large port town in Western India called Surat. These cookies were served and still are served as tea cookies. In the US, they are very close in texture and flavor as the 'Sandies'. This recipe is unique in the absence of egg. I have used yoghurt here, one could substitute with milk too. 


INGREDIENTS:

1. Powdered sugar  75g (3oz)
2. Granulated sugar  100g (4oz)
3. Ghee, clarified butter 100g (4oz)
4. Yoghurt 75 g (4 tbsp)
5. All Purpose Flour 250g (9oz)
6. Baking Soda 1/2 tsp
7. Baking Powder 1/4 tsp
8. Pinch of salt
9. Powdered green cardamom 1 tsp

METHOD:

1. Preheat the oven to 300F.
2. Cream together the sugars and ghee. Add in the yoghurt.
3. Sieve the dry ingredients together. Mix into the wet ingredients and combine to form a soft dough. 
4. On a cookie sheet, place 1"dia balls of cookie dough and bake for about 20 minutes.
5. Cool on rack before storing.

NOTE- If you don't have powdered sugar, you can use granulated sugar. You could crush in a blender half of it.

The ghee or clarified butter gives the cookie a nutty flavor. Unsalted butter (125g) could be used instead of ghee.