These are melt in mouth Indian style cookies.  You can store them in an airtight container. They can last for days. In our house they are usually eaten within a few days.

I have childhood memories when my mum used to bake them. The whole house used to smell  of a sweet welcoming cardamon fragrance.

It is usually accompanied by a lovely cup of tea.

They are so easy and quick to make. My little boy loves to dunk it in warm milk.

Ingredients l:

200gm unsalted butter

2 cups of all purpose or plain flour

3/4 cup gram or besan flour

1/4 cup  semolina

1 cup of caster sugar

5-6 cardamom

1 tsp baking powder

1/4 tsp bicarbonate soda


Preheat oven at 180 degrees

Leave butter at room temperature to soften for at least 30-45 minutes

Use a coffee or spice grinder- powder sugar along with cardamon

Mix all other dry ingredients together

Cream butter along with powdered sugar  until light and fluffy

Then add dry mixture slowly until they all come together

Make small balls and flatten.

Put then on a baking sheet in parchment paper or grease proof paper

Please bear in mind that they  expand in oven

So try to space them apart

You can either make a star on top or sprinkle some nuts  before baking

Bake for about 15-20 min.  It does not need to go brown just as the edges are lightly brown take it out

Enjoy with a nice cuppa

Please let me know if you try it


One thought on “Nankatai 

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