Recipe by Charishma_Ramchandani
Today it is my dad's 50th Birthday. Happy Birthday PAPA!! I made these as a gift for him, this being his favourite sweet(one of his top 10 favourites)! I got this recipe from my BF's mom:)!!!!!!!!!!! These are my favourite too, just can't seem to stop with one, I can have them all n yet yearn for more, these are so tasty, everyone must try this atleast once. You can serve this for
Top Review by Sunbeam
Dear Charishma,this one's a super Nankatai recipe. The measurements came out to be 3 cups flour, 1 cup sugar (not powdered) and 4 tablespoons of ghee. (I'm adding these for those who don't have a weighing scale - like me.) Purrrrfect! I used powdered cardamom instead of pineapple essence and left out the almonds. Thank you for such an easy and yummy recipe!!!
- 300 g self-rising flour
- 150 g white sugar
- 1 pinch baking powder
- 100 -150 g ghee, melted
- 4 -5 drops pineapple essence (or your favourite essence)
- almonds, blanched and thinly sliced
Directions See How It's Made
- Pour the melted ghee in a bowl.
- Put the sugar in a mixer and grind it nicely.
- Add the ground sugar to the ghee.
- Mix with a spoon.
- (DO NOT USE A BEATER).
- Add the maida, pineapple essence and baking powder.
- Mix well using YOUR HANDS AND ONLY YOUR HANDS (DO NOT USE A BEATER).
- If the mixture is too hard, you may add a little melted ghee.
- Tip: The mixture should be a little looser than that of wheat flour, oil, salt and water (roti/chappati mixture).
- Make small round balls (nankatais') out of the mixture.
- Garnish each of these with 2 slices of almonds.
- Put in a greased baking tray, keeping 2 inches apart.
- Bake for 17 minutes 2 seconds at 180 degrees celcius.
- Remove from oven once the nankatais' turn light whitish- pink in colour (They should in no way be allowed to turn golden brown).
- Allow to cool for sometime on another plate.
- Once they cool down, keep in an airtight container.
- Serve after 24 hours for better taste.