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Flour 2 cups
Semolina 1/4 cup
Cocoa powder 1 tbsp
Baking soda 1/4 tsp
Vanilla essence 1/2 tsp
Icing sugar 1-1/4 cups
Ghee or melted butter 3/4 cup
Yogurt 2 tbsp
Method:
Sieve flour and baking soda. Blend the sugar, ghee, vanilla essence and yogurt till smooth. It is important you really combine well. Add the sieved ingredients and semolina to the sugar-ghee mixture. The dough should be kneaded well for at least 7-8 minutes. If the dough is not stiff enough to roll out into balls, add a few tbsp of cold milk and chill for a few minutes. Divide into two parts. Take one part of the dough and add cocoa powder and knead till it is well combined, add a little milk if required. Make small balls of this dough. Keep aside.
Shape remaining dough into small balls and roll each of them it into a thick cylindrical shape. Now place a cocoa flavored ball on the surface. Along the edges of this cocoa colored ball, roll the cylindrical shaped white dough and gently flatten. Garnish with almonds or pistachios or cashews on top of each flattened ball by slightly pressing into the dough. Place on a greased tray with enough space between each ball as they spread out. Bake at 180 degrees C for about 20-22 minutes. Once baked, the nankhatai will be soft. Remove from oven and cool and they will harden. Cool on a wire rack and store in airtight container.
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