Indian cookies – Nan Khatai

Ingredients for 1 servings:

• 150 g wheat flour type 405
• 50 g durum wheat semolina
• 50 g chickpea flour
• 1 tsp, sautéed cardamom, ground
• ½ tsp baking powder
• 1 pinch of salt
• 135 g powdered sugar
• 135 g ghee, room temperature
• 2 tbsp, heaped natural yogurt
• 12 halved walnut kernels

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 1 hour 2 minutes

simple and very fine

Sift together the flour, semolina, baking powder, cardamom, salt, and chickpea flour. Mix well. Beat the powdered sugar and ghee with a hand mixer until creamy. Stir in the yogurt and continue beating for 1 minute. Fold in the sifted flour. If the dough is too sticky, add another tablespoon of flour. Then let it rest for about 20 minutes. Halve the walnuts. Scoop out 24 equal pieces of dough, shape them into balls, press them down lightly, and place half a nut on each cookie. Place on a baking tray lined with baking paper. Preheat oven to 180°C (top/bottom heat) and bake the cookies on the top rack for 15-17 minutes until light brown. Let cool on a wire rack.