Kalkal/kulkul (Indian Christmas Cookies)

Kalkal or Kulkul are fried cookies which are prepared in India during Christmas. I am not sure about the authentic historical facts of the origin of these cookies. But based on my readings, these were started by the the Portuguese in India. Baking was never part of Indian culinary culture. We never had ovens in our kitchen. So probably when Portuguese came to India, as per Indian festival culture they were forced to prepare their cookies by frying them at the occasion of Christmas and which they named as kal kal or kul kul cookies.

Originally, kalkal dough has egg along with other ingredients and it is kneaded with coconut milk. But I have omitted egg and have used normal cow’s milk.

While reading about Kal kal cookies, I found them very similar to our Indian traditional Shakkarpara where we add sugar in the dough instead of preparing sugar syrup separately.

Shakkarpara (second version)

The difference between Kalkal and Shakkarpara is that Shakkarpara is crisp sweet snack and kalkal cookies have crisp outer layer and are soft from the inside.

We never add egg in any kind of Shakkarpara recipe whereas in orginal recipe egg is added in kalkal dough.

Shakkarpara dough is kneaded with water and it helps in keeping Shakkarpara crisp. Kalkal dough is kneaded with milk and is soft from the inside after frying.

What is the reason behind this shell shape for these cookies? Honestly speaking, I didn’t care much to know. I really liked this unique shape and was excited to try them.

 

The sugar quantity in Kulkul was perfect for me. It was neither less nor overly sweet. But to give a Christmas atmosphere we can sprinkle some powdered sugar on cookies after frying and can reduce 2-3 tbsp sugar while adding in the dough.

I know I am a bit late to talk about Christmas atmosphere and Christmas cookies, but aren’t we always ready to give us some sweet treat..!!

Few points to remember:

  1. Don’t prepare very thick kalkals. We fry them in a rolled shape. They might remain raw from inside if they will be very thick.
  2. Fry them on sim heat, so that they are properly fried from inside also.
  3. For some crunch I have added samolina /rava in the ingredients. But if you are not comfortable, skip it and add same quantity of flour.
  4. These cookies can be prepared with wheat flour also. Wheat flour absorbs more liquid, so you might have to add milk slightly more than mentioned in the recipe.
  5. If you want to make larger kalkals, use comb in place of fork.
  6. While sealing the edges of kalkals, hold kalkal from both the sides instead of holding from the middle. Holding from the middle will ruin the shell shape.
  7. Don’t forget to seal the edges otherwise while frying closed shell shape will turn into open shell shape.

Ingredients :

White flour (maida) 120 gm

Fine powdered sugar  50 gm

Suji/Rava  22 gm

Powdered cardamom 1/2 tsp

Butter 25 gm

Milk 2 tbsp (reduce or increase a little if required)

Oil for frying

Process :

Collect all ingredients except milk in a pan.

With the help of your fingertips mix butter in the flour. After mixing, flour will become grainy in texture.

Add milk and prepare dough, cover it and keep it for resting for 15 minutes.

After resting time, divide the dough in equal parts and prepare tiny balls. Grease butter on the back side of the fork and prepare Kulkuls by spreading and rolling dough ball on it.

 

Seal the edges nicely by holding kulkul from the both ends. Prepare all Kulkuls in the similar manner. Heat oil in a pan and on sim heat fry kulkuls.

To give festive mood, sprinkle powdered sugar on kulkuls and enjoy your crisp and soft fried cookies with your friends and family members.

 

Wheat Flour Thumbprint Cookies with Salted Caramal Sauce

Thumbprint cookies are also festival cookies just like  Eggless Wheat Flour Stained Glass Cookies. I tried these cookies also with wheat flour and filled with homemade Salted Caramel Sauce.

 

New year and Christmas festival holidays are on. Your house would be buzzing with all chitter-chatter of your guests, relatives and running around tiny tots. Winter season is at its peak and no one wants to sit indoors if bright sunny day is there. Kids keep playing whole day with their friends or cousins and they are frequently get hungry. Cookies or biscuits are the easiest snacks to munch on in between the meals but white flour (maida) based cookies are not good for health to be consumed frequently. So, why not prepare these festive thumbprint cookies with wheat flour. Taste will be slightly different, but nothing is more important than the health of your dear family members!!

I have used the same recipe which I had used for glass tinted cookies. But I feel that for some readers sugar might seem to be a bit less, probably because I filled these cookies with salted caramel instead of regular fruit jam.

For me, with salted caramel filling, these cookies were a yummilicious treat😋😋😋 as I personally have reduced sugar in my cookies lately.

As fruit jams are sweet, I feel that cookie with less sugar should create a balance. But if you feel that 1/4 cup of sugar is less, increase it upto 1/3 cup of sugar.

If you have some inhibitions baking these cookies along with the filling of fruit jam or caramel sauce, bake cookies with empty indent. Salted caramel sauce or fruit jam can be filled after baking the cookies also.

The most attractive or challenging part about these cookies is to achieve no cracks in cookies during baking. Long time back I had tried thumb print cookies and it was such a disaster that now also I couldn’t dare to bake all cookies together.

So, I baked one cookie only as an experiment and it came out just beautiful!!

I didn’t have a big batch of cookies to bake, but now I was confident and thrilled to bake rest of the cookies.

And right at this moment power went off! I was puzzled and confused as cookies were filled with caramel sauce.

My oven does not run on my apartment’s generator but fridge does. I popped in my cookies in the fridge.

After two hours power was restored and I baked the cookies. I had baked chilled cookies before but these cookies were filled with sauce which was now kind of frozen.

I set the time for 20 minutes and was not sure how the outcome would be. I couldn’t dare to peek into the oven during baking and came out of the kitchen. Ting-tong… timer beeped and I opened the oven and looked…

I was so glad to see these almost crack free pots of yummy salted caramel sauce!!!

Instead of a tiny indent for filling, my cookies looked like delicious wheat flour baked pot of salted caramel sauce… 😂 😂

But who is complaining if the end result is so delicious 😋 😋

You can check other cookie posts also and a separate post regarding your doubts about cookie baking…

Nankhatai (Cookies with clarified butter)

Wheat flour cookies with Jaggery

Eggless Double Chocolate Chip Cookies

Eggless Wheat Flour Stained Glass Cookies

Basics of baking – Cookies (Tips and tricks on how to bake cookies)

Ingredients :

Wheat flour 132 gm (1 cup)

Fine grinded powdered sugar 55 gm (1/4 cup)

Corn starch 7 gm (1 tbsp)

Salt 1/8tsp

Vanilla essence 1/2tsp

Butter 100 gm (slightly less than 1/2cup)

Milk 1-2 tsp if required

Fruit jam or salted caramel sauce

Tips to remember :

  1. Measure your ingredients correct.
  2. Butter should be on room temperature, but it should be firm – not soft.
  3. If sugar is not powdered fine, tiny granules will melt during baking and cookies will expand.
  4. Cornstarch helps in holding the cookies in shape and prevents expanding.
  5. Chilling the dough is very important. Cold dough prevents cookies from expanding and the indent will remain intact.
  6. You can keep the dough wrapped in cling wrap in the fridge overnight and prepare cookies next day.
  7. Instead of spoon, use piping bag to fill the sauce for neatness.
  8. Wheat flour takes more time to bake compared to white flour (maida). So bake these cookies on low temperature for a little bit longer time.
  9. Remember that these cookies are slightly thicker cookies. So baking time will be a bit more and cookies will be brown in colour.
  10. Baking time might vary as different ovens have separate settings.
  11. After baking, transfer these cookies on the cooling rack along with parchment paper. Hot cookies are soft and along with liquid salted caramel sauce they are very delicate.

Process :

Take butter in a pan and cream it. You can do it with the help of strong spatula or whipping machine.

Add powdered sugar and mix it properly.

Add rest of the ingredients except milk cream (use only if required) and prepare dough. Cling wrap the dough and keep it in the fridge for 2-3 hours.

Preheat oven at 160 degrees

Take out the dough and divide it equally for cookies. Roll cookies in between your palms and with the help of your thumb, finger or measuring 1/4 tsp put an indent in between the cookie.

Fill up this empty space with salted caramel sauce with the help of piping bag. If you are not comfortable baking cookies along with jam or sauce, bake them with empty indent and fill them later after baking when cookies cool down completely.

Bake these cookies on same temperature for 20 minutes.

After baking shift these cookies on a cooling rack along with parchment paper.

 

Once cookies cool down completely,you can add on some more taste by drizzling melted dark chocolate all over these cookies.

For longer period these cookies need to be kept in the fridge. After taking them out from the fridge,warm them little bit. Warm cookies always taste out of the world!!

 

Eggless Wheat Flour Stained Glass Cookies

Have you ever tried stained glass cookies with wheat flour and without eggs ?

Though I never did, these pretty looking cookies always attracted me to try them. These cookies with edible transparent look of glass structure in the middle are kind of show stopper in the crowd of different cookies.

But I didn’t want to try them with white flour as we have considerably reduced our consumption of white flour in the cookies. Unlike other regular cookies, these cookies are not supposed to spread. So, I was very sceptical about using wheat flour for stained glass cookies. After a bit of internal debate, I finally decided to go ahead with a small batch for trial with just one cup of wheat flour.

Now I didn’t have same shape of small and big size cookie cutters. But as I had decided to bake these cookies, so didn’t want to waste time to shop for small cookie cutters. When I make up my mind to do something on a particular day, I just don’t want to postpone it for any reason. Otherwise it will be delayed for a few more days. It happens with all of us, isn’t it! I thought that I will use icing nozzles or a small bottle cap for small cutters.

While dough was resting in the fridge, I thought that first I will try baking two cookies only. I hurried a little bit and the shape of one star cookie became a bit elongated. But right now that was not my concern. First, I was eager to see that cookies didn’t spread. Second, how was the tinted glass effect in the middle of the cookie. Third, I was using parchment paper to keep the cookies on baking tray instead of baking sheet. I was scared if hot melted candy will be stuck with the parchment paper.

Baking got over and I was waiting eagerly for cookies to cool down completely.

Slowly, I picked up cookie from the parchment paper and it was neat, not at all sticky and perfect stained glass effect!!!!

How pretty it looks!!!

I loved them a lot and decided to go ahead with the rest of the dough (though I didn’t use dough completely and saved some for my next cookie post).

Do try these cookie as there is so much fun doing them in different shapes and using colorful candies!

You can even turn your Christmas tree  as a Candy Christmas Tree by hanging these cookies there and it would be the most desirable one in the neighborhood!

How cool is that!

 

 

Ingredients:

Wheat flour 132 gm (1 cup)

Fine grinded powdered sugar 55 gm (1/ 4cup)

Corns starch 7 gm (1 tbsp)

Salt 1/8 tsp

Butter 100 gm (slightly less than 1/2 cup)

Vanilla essence 1/2 tsp

Crushed candies or lollipops

Milk 1 – 2 tsp, if required

Tips to remember

  1. Measure your ingredients correctly.
  2. Butter should be on room temperature, but firm, not soft.
  3. If sugar is not powdered finely, tiny granules will melt during baking and cookies will expand.
  4. Corn starch helps in holding the cookies in shape and prevents expanding.
  5. Chilling the dough is very important. Cold dough prevents cookies from expanding.
  6. You can keep the dough in the fridge overnight and prepare cookies the next day.
  7. If you feel that dough has become soft after rolling the dough, chill it again. Firm, chilled rolled dough helps to get sharp, neatly cut cookies.
  8. Use cling wrap or parchment paper to roll the dough. Without parchment paper or cling wrap, dough will stick on the rolling pin.
  9. If you don’t have any cookie cutter, don’t be disheartened. Just use big and small size bottle caps.
  10. These cookies look attractive hanging on your Christmas tree. After cutting cookies and filling them with crushed candies, make a small hole with the help of toothpick. Because these cookies don’t expand, so hole will remain intact after baking also.

But like me if you also forget to make holes, don’t worry, there is a solution for you. Sterilize your embroidery needle and along with the thread carefully do a hole on top of the cookie and your cookies are ready to decorate your Christmas tree.

11. Wheat flour takes more time to bake compared to white flour (maida). So bake these cookies on low temperature for a little bit longer time. High temperature will give cookies brown colour. There is nothing wrong with brown coloured cookies, but I guess festive cookies look better in lighter shade of brown. Choice is yours!

12. Break candy in equal pieces.

13. Don’t fill the empty space with too much candy. You wouldn’t get fancy looking transparent cookie as it will be very thick.

14. During baking while candy is melting, you might feel that the quantity is a bit less. Don’t add more in between the baking. Later added candy wouldn’t melt properly by the end of the baking and it will be a rough patch in the middle of the cookie instead of a beautiful tinted glass look.

15. Baking time might vary as different ovens have separate settings.

16. After baking, transfer cookies onto a cooling rack carefully along with the parchment paper. Hot cookies are soft, so they will break. And don’t forget that melted candy is still warm. It will be firm only after it cools down completely.

I have one more post in the blog related to the baking tips for cookies and a few more cookie posts. Bake a few more variety of cookies for gifting to your friends and relatives during this holiday season!!

Basics of baking – Cookies (Tips and tricks on how to bake cookies)

Nankhatai (Cookies with clarified butter)

Wheat flour cookies with Jaggery

Eggless Double Chocolate Chip Cookies

Process :

Take butter in a pan and cream it. You can do it with the help of strong spatula or whipping mixer.

Add powdered sugar and mix it properly.

Add rest of the ingredients except milk and prepare dough. If you feel that dough is little dry or difficult to bind, use 1 or 2 tsp milk. Shape the dough like a disc and cling wrap it with 2-3 layers and keep it in the fridge for at least 2-3 hours.

Disc shape will be helpful in rolling the dough.

After 2-3 hours take out the dough from the fridge and leave it on the kitchen counter for 10-15 minutes so that it becomes easy to roll.

Roll the dough either in between the sheets of parchment paper or use cling wrap.

If you feel that this rolled dough is not cold anymore, keep it in the fridge exactly the way it is looking in the picture (covered with cling wrap) for half an hour.

After half an hour take the dough out from the fridge.

Preheat oven at 155/160 degrees.

Cut the cookies using different shapes of cookie cutters. I didn’t have small size cookie cutters, so used icing nozzles.

If you want to decorate your Christmas tree with these cookies, make a small hole with the help of tooth-pick.

Break candies/lollipops in even pieces.

Arrange cookies on a baking tray with parchment paper. Fill in different coloured crushed candies evenly in the empty space of cookies.

Bake these cookies on the same temperature for 15 – 20 minutes or till the edges start becoming slightly brown.

Once cookies are done in the oven, take out the baking tray from the oven and carefully transfer cookies along with the parchment paper on a cooling rack.

Candies might look liquid but after cooling they will be firm.

Aren’t these pretty festive cookies!!!

And look at the transparent glass window look…

I was so happy that I just wanted to click them so many times… lol…

So now kids can have cookie and lollipop together.

You can add on some more fun with these cookies by adding a few sprinklers too!

To add colourful sprinklers we need two cookies of same size and shape and edible glue or royal icing.

Keep a few sprinklers in hard candy space, apply royal icing or edible glue around the edges of the cookie and stick another cookie on top of it.

Let it dry and now your kiddos have the most attractive treat – cookie, candy and sprinklers – all three in one!!!

 

Merry Christmas to you all!!!

 

Eggless Double Chocolate Chip Cookies

What is double chocolate chip cookie? Well, double chocolate chip cookies provide more chocolate flavor in choco chip cookies with the addition of cocoa powder along with extra chocolate chips.

Where do we add these extra choco chips?

Initially, while preparing the cookie dough chocolate chips are added and later in raw cookie we add some more choco chips to add extra chocolate flavor.

That’s the reason these are the most popular cookies among kids. You can bake them as return gifts during birthday parties and of course during Christmas celebrations🌲🎄.

One more interesting thing I want to share here – have you ever tasted warm cookies 🍪🍪? Out of the world!!

When I was baking these cookies I had finished my lunch. Generally, I do not eat anything after lunch for minimum 3 hours. But when these cookies were cooling down, I couldn’t stop myself from tasting a tiny bit. I broke 1/4th piece of a cookie while it was still warm. It tasted so wonderful that I gobbled the rest of the pieces and came out of the kitchen with one more cookie in my hand. For second cookie I convinced myself that after some time these cookies will cool down completely and this heavenly taste will not be revived…Lol 😂 😂 😂

How much we fool ourselves but that’s the magic of warm double chocolate chip cookies!!!

Before you start collecting ingredients for the recipe, please go through the post where I have tried to address a few doubts regarding cookie baking… Basics of baking – Cookies (Tips and tricks on how to bake cookies)

There are a few more posts for cookies in the blog. If interested, you can take a look there also…Wheat flour cookies with Jaggery

Nankhatai (Cookies with clarified butter)

 

Recipe credit: https://www.tarladalal.com, though I have done a few changes in the original recipe.

Ingredients:

Maida (all purpose flour)

1 cup minus 1 tbsp

Powdered sugar 6 tbsp

Cocoa powder 2 tbsp

Baking soda 1 tsp

Baking powder 1/2 tsp

Choco chips 3 tbsp

Butter 5 tbsp (75.8 gm)

Vanilla essence 1/2 tsp

Milk 1-2 tsp (optional)

Extra chocolate chips

Process :

Take butter (should be firm but not cold) in a bowl and cream it.

Add vanilla extract/essence and powdered sugar in creamed butter and mix it nicely.

Add rest of the ingredients, except milk and chocolate chips.

When everything is mixed, add 3 tbsp chocolate chips and if you find it difficult to bind the dough, add milk carefully – 1 tsp at a time.

 

Divide the dough in same size balls.

Roll these balls to make them smooth and press them from one side in a bowl of chocolate chips.

Arrange these cookies by giving some gap in the ready baking tray. Bake them for 20/25 minutes at 175 degrees.

Cookies will be slightly firm but delicate and soft while shifting them to cooling rack after baking.

Don’t worry, carefully shift them to cooling rack. Once cookies cool down completely, they will become firm.

But even after cooling down if you still feel that cookies are soft and you really like crunch in your cookies, then just bake them one more time at 150 degrees for 15 minutes and you will get crispy cookies!!!

 

 

 

 

Wheat flour cookies with Jaggery

I believe that the most common and easily available munching snack is cookies. But have you ever gone through the ingredients printed on the pack? Many people are not even aware of the details of some ingredients – whether they are safe to consume or not. Some cookies/biscuits are sold at such low price that I wonder if this company is able to get back its cost?

Around four years back when my husband’s doctor prohibited him from consuming market bought cookies/biscuits due to his digestion problems, I decided to bake cookies in my microwave which was being used only for heating food for the last 6-7 years. Initial attempts were not bad, and I improved slowly.

But till now I was baking with white flour (maida) only. Once I became confident, I tried with wheat flour. Our taste buds are so used to white flour that it is difficult to develop a liking for wheat flour based snacks.

But I was determined to use wheat flour for cookies, so with some failed experiments, I was finally successful to get best results in wheat flour based cookies!! My wheat flour cookies became so popular that they are now my best seller cookies. Parents buy them for their kids’ school snack box as they are done with ghee (clarified butter) or branded butter (Amul, Nandini, Nilgiri) and without any preservatives.

This success further encouraged me to eliminate white sugar in cookies and I started using jaggery. Personally also, I have a liking for jaggery based sweets, snacks and even tea – so I loved these cookies a lot.

IMG_20190718_152845902

This recipe is not at all difficult to follow and it is done with just one cup flour. So, in my opinion you should definitely give it a try. With jaggery, cinnamon and nutmeg flavors compliment each other very well. But if you are not comfortable using cinnamon and nutmeg powder, simply avoid them and go ahead with the rest of the recipe.

IMG_20190718_152859737.jpg

Here I have used jaggery powder which is easily available nowadays in shops and supermarkets. But this jaggery powder also has small granuals. I ground those granuals to make a fine powder. Now this fine jaggery powder was very easy to mix with butter.

IMG_20190719_120405865.jpg

There are certain common doubts which people face during baking cookies. I have posted a separate post regarding those queries Basics of baking – Cookies (Tips and tricks on how to bake cookies)                          .

Ingredients :

Wheat flour 140 gm (1 cup)
Jaggery powder 85 gm (1/2 cup +2 tbsp)
Rava 22 gm (2 tbsp)
Baking soda 1/4 tsp
Baking powder 1 /4 tsp
Cinnamon powder 1/4 tsp
Nutmeg powder 1/8 tsp
Cardamom powder 1/2 tsp
Butter 50-55 gm (1/4 cup)
Milk,        if required

All ingredients should be on room temperature.

Process :

In a bowl take wheat flour, baking soda, baking powder, rava, cinnamon powder, nutmeg powder and cardamom powder. Mix them well and keep the bowl separately.

In another bowl take butter and cream it with a spatula.

IMG_20190724_140534904

Add jaggery powder in the butter and mix it nicely till it is creamy.

IMG_20190724_140620844

IMG_20190724_140739838

Add rest of the dry ingredients and mix them nicely to prepare dough. If dough is little bit dry, add 1-2 tbsp of milk.

As jaggery based dough would be little bit sticky, apply some butter on your palms while preparing dough.

IMG_20190724_141815654

 

Roll this dough in between two sheets of butter paper. Rolling between two sheets of butter paper gives smooth, crack free cookies and it’s easy to roll sticky dough.

Now keep this sheet of rolled dough in the fridge along with butter paper.

IMG_20190718_132011923

In between, spread parchment paper on your baking tray and keep it ready. If you don’t have parchment paper, simply grease baking tray with oil/butter.

After 40-50 minutes rolled dough would be firm in the fridge. Take it out and with the help of cookie cutter cut the cookies in desired shapes. If you don’t have cookie cutter, use any sharp edged steel glass or bowl. Cold and firm rolled dough helps in getting neat cookies.

IMG_20190718_132152782

IMG_20190718_132418011

Finish the rest of the dough in the same way and place them in your baking tray. Keep some gap between cookies.

IMG_20190718_133541855

Bake them in a preheated oven at 170/175 degrees for 15-20 minutes or till the edges of the cookies start turning brown. If your cookies are too thin, reduce the time and temperature. Cookies will be very soft after baking time is over, so carefully shift them on cooling rack.

Remember that when we shifted cookies on the cooling rack they were very hot – so this heat might turn cookies into dark brown in colour. Cookies will become firm once they cool down completely.

IMG_20190718_150601342.jpg

You are definitely going to love these healthy, flavoured beautifully with spices, jaggery based cookies and I bet you can’t stop yourself with just one cookie only…!!!

IMG_20190718_154708679.jpg

IMG_20190718_150601342

 

 

Nankhatai (Cookies with clarified butter)

In India, baking was not part of our daily cooking, though in Punjab people used to prepare roti in clay-made oven called ‘Tandoor’ which is still very popular. Other than tandoor there used to be a slightly different kind of oven, built with bricks and clay named ‘Bhatti’ and it was used to roast grains like jowar, chana etc. When Britishers came here, they brought cake, biscuits and bread. Cake was an occasional thing, but biscuits and breads became popular with common people. Overall, baking was more prevalent in South India .

During partition, when thousands of people belonging to Sindhi community came to India from Pakistan, they started baking for employment. I remember my mother and her neighbourhood friends used to take all raw ingredients to one shop and within an hour they used to give soft, warm, melt-in-mouth nankhatai. Slowly, in few years the younger generation of these small shop owner families turned their old fashioned shops into modern style bakery.

Since then nankhatai is my favorite cookie. Generally, it is done with maida only, but I always like slight crunch of rava/semolina in cookies, so I have added that along with wheat flour. If you are not interested into using rava and wheat flour, eliminate both of  them and add white flour in the same quantity.

IMG_20190726_141904547-01

Ingredients :

White flour (maida) 3/4 cup
Wheat flour 2 tbsp
Semolina (rava) 2 tbsp
Granulated sugar 1/2 cup (later, powder it)
Ghee (clarified butter) 1/2 cup minus 1-2 tbsp
Cardamom powder 1/2 tsp
Baking soda 1/4 tsp
Baking powder 1/8

All ingredients should be on room temperature.

Process:

Measure and collect all dry ingredients in a bowl. Mix them well.

IMG_20190724_134127698.jpg

Add melted ghee. Remember that ghee should be melted but not warm.

IMG_20190724_134242778.jpg

Gently mix everything and collect it together in the shape of dough. In case you have added more ghee and dough is loose, just wrap it in cling-wrap and keep it in the fridge until it becomes firm to roll nankhatai conveniently.

IMG_20190724_134538603.jpg

Prepare balls of same size from the dough and with your finger make an indent in nankhatai. Keep all of these in ready baking tray.

Keep your baking tray ready by either greasing it with butter/ghee or by rolling parchment paper over it.

IMG_20190724_135400150.jpg

Bake these nankhatai in a preheated oven at 165/170 degrees for 15/20 minutes.

If your oven has hotspots, turn the tray in between for even baking.

Generally nankhatai doesn’t change much colour after baking. These wouldn’t become brown like other cookies, so after 15 minutes, if nankhatai are firm, take them out.

IMG_20190724_142110010.jpg

Taste them warm – they are sinfully delicious 😋 😋.

IMG_20190726_141945589-01

Nankhatai are best as gift option during festivals. To make them more attractive, sprinkle some chopped dry fruits just before packing.

FB_IMG_1564129937484