BESAN-SUJI NANKATAI

After seeing and eating besan nankatai, it was my turn to try it. I had already tried ww nan katai and it turned out super delicious. There are various methods and recipes for this and I followed the one which I thought to be a best bet 😛 Here you go with this chotu intro.

besan-suji-nankatai-1024x1024

INGREDIENTS

Besan/Gram flour – 1.5 cups

Fine sooji(chiroti rava)  – 1/8 cup

Butter – 100g

Powdered sugar – 1/2 cup

Vanilla essence – 1 tsp

Sliced almonds a few

STEPS

  1. Cream the butter and sugar together until it’s light n fluffy using a balloon whisk or a hand blender
  2. To the above add vanilla essence and give a quick churn
  3. Now add Besan n sooji n give a churn for few seconds until it’s combined well
  4. Bring together the dough using hands(do not knead, just bring together like a chapathi dough)
  5. Grease and line a baking tray Shape the cookies to your desired shape and place almond slice on each of them
  6. Arrange them on the greased n lined baking tray
  7. Bake in a preheated oven at 160 degrees for about 20 to 25 minutes or until the top, bottom n sides start turning golden brown
  8. Once out from the oven, let it rest in the tray for 5 minutes before unmouldingbesan-suji-nankatai-1024x1024-1
  9. Place them on wire rack for cooling
  10. Relish once it completely cools down 🙂

Note – Ensure to shape the dough into medium thinner cookies as thicker ones tend to remain chewy in the center Sliced almonds to b pressed slightly at the center The cookies will be soft when touched soon after removing from the oven but gradually will turn crunchy after cooling 🙂

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