Name: Butter-Kaju Nankhatai recipe by PV Iyers Kitchen at BetterButter
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 10
Ingredients: 2 cups maida; 1/2 cup soft butter; 1 cup powdered sugar; 1 tablespoon Milk powder; 1/2 teaspoon baking powder; Pinch of salt; 1 tablespoon custard powder; 20 ml milk; 1 tablespoon condensed milk; 1/2 teaspoon vanilla essence; 1/2 teaspoon Milk or mawa essence; 10-15 cashewnuts

ABOUT Butter-Kaju Nankhatai RECIPE

These yummy buttery Nankhatai with dash of broken cashews are so delicious that it even fails the Good-Day cookies that we get in market. This recipe makes over 30 cookies. We feel less guilty while having these as we know that we are cooking in hygienic environment with butter and not with other fats which may not be very good for us.

Ingredients Serving: 10

2 cups maida
1/2 cup soft butter
1 cup powdered sugar
1 tablespoon Milk powder
1/2 teaspoon baking powder
Pinch of salt
1 tablespoon custard powder
20 ml milk
1 tablespoon condensed milk
1/2 teaspoon vanilla essence
1/2 teaspoon Milk or mawa essence
10-15 cashewnuts

Instructions

Preheat oven @ 160C for 12-15 minutes.
All ingredients must be at room temperature.
Beat together butter, sugar, condensed milk, milk, vanilla and milk essence for 2-3 minutes.
Mix all dry ingredients together, flour, baking, milk & custard powder.
Add the dry mixture to butter mixture and beat till everything gets mixed.
If the mixture looks loose and difficult to handle then refridegrate for 20 minutes.
You can also pipe cookies to any shape by filling the mixture in a piping bag with your favourite nozzle. I've made some in rosette shape.
Make balls using tablespoon full of the dough and place on a baking tray.
Sprinkle some broken cashew nuts and press to flatten the cookies a little. I simply put some cashewnuts in my new chopper that I got from Better butter; and tada I got perfect pieces within seconds.
Place each cookies at least one inch away from each other because they may spread a little.
Bake in preheated oven for 20 minutes or till they have changed to golden brown in colour.
They will be soft to touch when warm. But will turn crunchy once cooled completely.

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