From the table

Nankhatai

Shared by Sanika, Vijay and Gauri

For the couple
Congratulations Kimaya and Tanay! Thank you for inviting us to be a part of your special day. May your journey together be full of love, laughter and happiness.

Why it's special

Brings back sweet childhood memories

Ingredients

Ingredients 2 katori maida 1 katori sooji 1/2 katori besan 1 1/2 to 2 katori ghee (semi solid) the quantity of ghee might vary…use as much as is necessary to bring the dough together using absolutely no water! 1 1/2 katori sugar (powdered) Cardamom powder Pistachios (coarsely pounded)

Steps

Method: Measure the maida, sooji besan and sugar. Transfer to a big bowl. Pour in about 1 1/2 cup ghee in the middle of the flour mix Gently rub the ghee into the flour using your finger tips… till it resembles fine crumbles. Now bring the dough together by pressing little balls of dough together. Do not over work the dough. Wrap in plastic and refrigerate the dough. Once the dough has rested in the refrigerator. Unwrap and break small balls of the cool dough. Make small flat balls/ Pedas using the palms of your hand. Now using your finger tips smoothen out edges making sure they are no cracks Once you shape the Nankhatais into Pedas, place them on a thali/cookie sheet (do not use non stick as it results in over browning of the base). Do not overcrowd, as they expand and spread out while baking. Using a knife, cut a cross in the middle of each Peda. Gently press some cardamom powder and coarsely pound pistachios in the cut. Keep the plate in the fridge for about 15 min and then take it out and Bake in a 375F oven for about 15-18 minutes. Cool on a wire rack before handling and then store in an air tight container P.S. This recipe is from Ruchi Airen food blog.